Maple Wine

I have never made it. Maple is not readily available and is expensive down here in Texas. But, it is discussed a lot on the rec.crafts.meadmaking group. I am sure you will find people there who have made it and can intelligently discuss it with you.

Ray

Do you mean maple sap wine? A quick google will net you lots of recipes.

Comercially maple syrup blended with grape wine is available from a winery in Naramata BC.

There is a commercial maple wine made and available here in Nova Scotia (probably available throughout Canada), which is made by Jost Vineyards. You can find a description of it at

Apparently, it's made with maple syrup and fresh maple sap. I've tried it, and it is a very nice dessert wine. It is very sweet, and the maple flavour definitely shines through.

Jesse

I've thought about making my own from somewhat boiled sap, around 23° brix but I rather enjoy it on my pancakes :)

Quai du Vin in Ontario makes a maple wine:

Another Ontario winery:

Unfortunately, we can't ship out of province, or country, so unless from ON this isn't much help.

Basically, I gather they take maple sap and boil it down to an appropriate sugar level, acidify it and ferment it. A good does of nutrients would be advisable, and perhaps a bit of grape concentrate to add body. Perhaps come springtime I will experiment with a few litres of my own sap. HTH

I recently made 5 Gallons for Maple Syrup wine. Started out with 2 gallons of Syrup, and added water to get it to s.g. 1.095. Used a dry wine yeast.. It came out pretty strong, and had to dilute it with a little water, and a little more syrup. It's definately worth a try. RogerK

You're the first Nova Scotian I've seen on here (besides me)!

I'd also be interested in making a maple wine. I've never tried the Jost variety, might be worth a go.

KD

I don't think you can go wrong with adding the recommended amount of nutrients to most musts, it's a cheap way to ensure a smoother ferment. I would imagine some sort of acidification would be necessary as well.

You'd be amazed at what is not available throughout Canada. I've seen mead in stores in Quebec, but never in Alberta and British Columbia (and I've spent a heck of a lot more time shopping for alcohol in my years out west than I did in my week in Montreal).

---The Mad Alchemist---

Ah, a fellow bluenoser! I just started following req.crafts.winemaking, and have found it to be extremely informative, although I wouldn't have guessed any other Nova Scotians would be lurking about.

We do have excellent maple sap and syrup in our province; I too would like to make a maple wine, or maybe a mead.

What part of the province do you live in, if you don't mind my asking?

Jesse

Anyone know if diammonium phosphate is an acid or base? Sounds like a base to me.....

It's amphoteric, actually- it swings both ways. I suspect it's more basic than acidic, but I'll have a chance to look up the numbers after class.

---The Mad Alchemist---

Great. My wine additives are bisexual. Wonder what that does to the wine drinker......

I suspect it's more

Nothing more than the alcohol itself will do.

I knew there was something I was forgetting to do. Diammonium phosphate contains the ammonium ion (NH4 +, a very weak acid) and the hydrogen phosphate ion (HPO4 2-), which is amphoteric. However, it's much more basic than acidic- if you had that ion in water without the ammonium, it would give a pH of about 10. The ammonium would moderate that a little- I calculate that a 0.1 mol/L sol'n of the salt would be about 8ish, which is basic.

So, yeah, it's more basic than acidic.