Hey Guys and Gals! Honey and maple syrup fermented together. The old name for it is acerglyn. Makes one gallon.
Ingredients
2 pounds honey
2 cups pure maple syrup, dark grade for the most flavor
1 gallon water
1 teaspoon yeast nutrient
1 packet wine yeast (Lalvin D47 or EC-1118)
Directions
1. Warm half the water, without boiling, and stir in the honey and maple syrup until dissolved.
2. Pour into your sanitized primary and top up to one gallon with cool water.
3. Stir the yeast into half a cup of warm water and let it stand 15 minutes until bubbling. Once the must is below 80F, add the yeast and nutrient.
4. Fit an airlock. Bubbling should start in 24 to 48 hours. Leave the fermenter about a third empty for frothing.
5. After about 2 weeks, when the bubbling has slowed, rack to a secondary carboy.
6. Ferment 2 months or more, until clear. Bottle with a siphon. Maple flavor takes time to come forward, so age at least 6 months.