Hey Guys and Gals! Maple wine, also called acerglyn’s simpler cousin. Just pure maple syrup, water and yeast. Makes one gallon.
Ingredients
Step 1
1 quart (32 oz) pure maple syrup, dark grade
3 quarts water
2 tsp acid blend
1 tsp yeast nutrient
1/4 tsp wine tannin
Step 2
1 pack champagne yeast
Directions
1. Warm the water and stir in the maple syrup. Do not boil. Pour into the carboy and let cool.
2. Stir in the acid blend, nutrient and tannin. Maple has almost no nutrients of its own, so do not skip the nutrient.
3. Hydrate the yeast in 4 oz of warm water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
4. Ferment 2 to 3 weeks, until the bubbling slows.
5. Siphon off the sediment into a secondary carboy and let it finish.
6. Rack every two to three months until clear. Sweeten with a little more syrup once it is still, if you like.
7. Bottle and age at least 6 months.