I’ve had an inkling of an idea to do a maple mead for quite a while now. I bit the bullet when one of my co-workers had family back east that harvested their own maple syrup offered to get a gallon for me at a discount. I got around to brewing on May 11th, 2014. The recipe is below.
9# Wildflower Honey
9# Vermont Maple Syrup(Staggered)
6g DAP(Yeast Nutrient)
I begun brew day by re-liquifying my honey using a hot water bath as it had crystallized and I didn’t think it would ferment as fast in it’s crystallized state. I took multiple gravity readings after adding all the ingredients together and it didn’t make much sense.
Measured O.G. = 1.036,1.112(Taken during yeast pitch and 2 hours after)
Estimated O.G. = 1.086-1.094(http://mcarterbrown.com/mead/mead2.html)
My hydrometer setup isn’t the most kosher however which can lead to inaccurate readings. I have a thin piece of string attacked to the top end so I can drop it in my carboy.
During the whole brewing process I would pick up my carboy and agitate it daily for the first week and then I moved to a weekly basis before racking to secondary. I also staggered my nutrients but unfortunately I did not keep track of when or how much.
S.G. = 1.022
Added second half of Maple Syrup.
S.G. = 1.042
Note: In retrospect, I would have waited till the honey and the first half of the maple syrup finished fermenting before adding the second half.
June 1st |
S.G. = 1.00
Potential Problem: Temperatures were in the 70s for the 1st week of fermentation. I had the fermentation vessel in a closet but I am pretty sure the temperature range traveled outside of the D47 yeast’s preferred temperatures.
Racked to Secondary. Tastes like gasoline. Added 1lb of maple syrup.
Added 2oz American Oak(Medium Toast)