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Vermont Viper

While thinking of other sugars to ferment, my mind went wandering into unusual places. I was thinking of different sugar sources to ferment while eating pancakes. Maple syrup? It's about 70% sugar, a little less than honey; its very flavorful and has its own distinct character.
Brewed By: 
Mark Poliner
Brew Date: 
12/09/2006
Brew Type: 
Beer Styles: 
Classic Style: 
Mead
Recipe Category: 
Batch Size: 
6.0 gallons
Original Gravity: 
1.144 O.G.
Final Gravity: 
1.018 F.G.
ABV: 
15.7% ABV
Malt/Grain/Sugar/Extract: 

2 quarts Vermont maple syrup, grade B
12# orange blossom honey
1/2 cup molasses

Mashing Instructions: 

Add syrup, honey and molasses to large stock pot, add water to 6 1/2 gallons. Bring to 180 degrees and hold for 10 minutes. Force chill.

Extra Ingredients: 

super-super food
mead acid blend (added at bottling to balance sweetness. Added to taste.)

Yeast: 

Red Star Cote de Blanc

Special Instructions / Notes: 

Primary fermentation 1 month
Secondary fermentation 2 months
Tertiary fermentation 6 months
Fine with bentonite and Sparkaloid. Rack off the sediment and let sit for 2 weeks before bottling.

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