Point is, it would hardly qualify as beer. If you're using it in brewing you're generally better off using grade B syrup, which is stronger and darker, and less fermentable than grade A syrup, which is lighter and more fermentable with a more delicate taste that is generally considered superior and commands a premium in terms of price, but good luck getting good maple character out of it without having to use so much that the end result would be more along the lines of something like a maple syrup mead, or at the very least a maple syrup braggot. But fermentability and flavor contributions can still vary widely. There are no maple syrups even close to 100% fermentability. Don't want too many of those great aromatics to go away. I'd consider tossing it in at about 10 minutes from knockout. Similar to honey as well you will want to pasteurize it a bit (unless you're getting it straight out of the boiler from the syrup farm you lucky somnabeech). Using it as a priming sugar will leave a bit more residual sweetness in it, but limits how much you can put in. Like honey, if you add it to the primary, it will ferment away almost completely, leaving behind the pleasant astringent woody flavors in the syrup but not much of the sweetness. Generally, it's a lot of simple sugars and some flavors in there. Of course, I can't distill at home, so this is a "maybe-someday" kind of project. The increase in alcohol will stun/kill the yeast, leaving a strong but still syrupy and sweet drink. Something that's on my to-do list is make a maple fortified wine- you can theoretically distill some of your maple wine and add it to another batch that's mid-ferment, catching it at 1.020 or 1.025 gravity. Gets all dry and woody, without needing oaking. Maple syrup is also pretty fantastic just by itself- mix enough into water (depends on the syrup, so you have to measure) to get about 1.075 OG (or higher), and ferment it either with a clean ale yeast or a champagne yeast.
#Nottingham yeast cider maple syrup for free
Getting it for free or cheap would be pretty awesome. Then I priced out a 5 gallon batch of maple wine and realized that maple syrup (the good stuff, why bother with the commercial bland crap you get a Trader Joe's) is *spendy*. Seems like a pretty great source for fermentables and flavor. That way, I'll be able to hit a higher ABV and not make it too difficult for the yeast to start working.Īt first, I wondered why we didn't see more maple syrup-based alcoholic beverages. I would probably add the reduced syrup once fermentation has been going for a while. I'd add some more reduced syrup to add more flavors to it. I'd love to get about 4-5 gallons of maple syrup that has a gravity in the 1.100-1.120 range for a mead. Going that route, you could make your base brew, and then add a pint, or so, of syrup at a time until you have what you're looking for.Īnother option would be to use it in place of honey and make a mead from it. Taste the brew before you decide to add more, so that you don't go too heavy, or too light. I might add some during primary fermentation (post boil, same as I would honey) but I would add more post primary fermentation (I wouldn't rack to another fermenter, leave it in the same one). Make something that will be enhanced by the flavors, or allow them to shine. Just be sure to not use a lot of strong specialty grains that will overpower it's flavor. How much will you have access to? You could use it as a flavor element in something like an old ale, modest barley wine, or any number of other brews.
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