Maple Wine/Mead

Started 1/10/08  scruff maple wine
Racked-4-27- topped up with maple syrup

4(+/-) cups Maple syrup.
1 tsp yeast nutrient
1/4(+/-) Yeast
½ cup dark raisens

it started with a qt. of fresh maple syrup from a friend in Wis.

to date- probably my best wine/mead

This one is a Maple wine, made from a friend’s Maple trees. But it was almost like a very fine liquor. Better then a sherry!~Mieke Benton De Clercq

Published on December 20, 2009 at 10:36 PM  Comments (3)  

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3 CommentsLeave a comment

  1. Was thinking of doing a mypel wine.
    Using the cheap stuff for SG and back sweet with the real stuff for additional flavour.

    I noticed there is no acid added in your recipe ,
    Why is that?

    • Tomer-
      Hi- I have no reason, my notes at the early state of my wine making, are brief and leave me asking questions too. Notice the missing SG.?

      jack Keller suggests two lemons squeezed, and I have adopted this on many recipes.

      as far as syrup, your wine is only as good as your ingredients- I would use the best from the start, because in a year, you can’t go back.

      Good luck!

  2. I am still impressed about this wine! The best I ever had! Should be in the stores!

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