Thu, 03/17/2011 - 22:08 — brewmaster411
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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