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.<\/p>\n
Primary<\/strong><\/p>\n 9# Wildflower Honey<\/p>\n 9# Vermont Maple Syrup(Staggered)<\/p>\n 6g DAP(Yeast Nutrient)<\/p>\n Tap Water<\/p>\n D47 Yeast<\/p>\n 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.<\/p>\n Measured O.G. =<\/em> 1.036,1.112(Taken during yeast pitch and 2 hours after)<\/p>\n Estimated O.G. =<\/em> 1.086-1.094(http:\/\/mcarterbrown.com\/mead\/mead2.html)<\/p>\n 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.<\/p>\n 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.<\/p>\n May 18th<\/strong><\/p>\n S.G. =<\/em> 1.022<\/p>\n Added second half of Maple Syrup.<\/p>\n S.G. =<\/em> 1.042<\/p>\n Note:<\/strong><\/em> In retrospect, I would have waited till the honey and the first half of the maple syrup finished fermenting before adding the second half.<\/p>\n June 1st<\/strong> | <\/p>\n S.G. =<\/em> 1.00<\/p>\n Potential Problem:<\/strong><\/em> 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.<\/p>\n June 30th<\/strong><\/p>\n Racked to Secondary. Tastes like gasoline. Added 1lb of maple syrup.<\/p>\n July 3rd<\/strong><\/p>\n Added 2oz American Oak(Medium Toast)<\/p>\n September 28th<\/strong><\/p>\n Bottled<\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":510,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[22],"tags":[],"_links":{"self":[{"href":"https:\/\/g10e.com\/wp\/wp-json\/wp\/v2\/posts\/504"}],"collection":[{"href":"https:\/\/g10e.com\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/g10e.com\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/g10e.com\/wp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/g10e.com\/wp\/wp-json\/wp\/v2\/comments?post=504"}],"version-history":[{"count":5,"href":"https:\/\/g10e.com\/wp\/wp-json\/wp\/v2\/posts\/504\/revisions"}],"predecessor-version":[{"id":537,"href":"https:\/\/g10e.com\/wp\/wp-json\/wp\/v2\/posts\/504\/revisions\/537"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/g10e.com\/wp\/wp-json\/wp\/v2\/media\/510"}],"wp:attachment":[{"href":"https:\/\/g10e.com\/wp\/wp-json\/wp\/v2\/media?parent=504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/g10e.com\/wp\/wp-json\/wp\/v2\/categories?post=504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/g10e.com\/wp\/wp-json\/wp\/v2\/tags?post=504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}