Author/Submitted by: Bob Blakley 72251,2337
Red Star Champagne Yeast
I didn't boil or heat anything. Simply combine the maple syrup and cold water to make a gallon. Rehydrate the nutrient and yeast. Pitch them and attach a blowoff. The active fermentation stopped after about 2 months.
My thought process on not boiling was that since maple syrup is the product of boiling down tree sap, then there shouldn't be any nasties in there to begin with. It may be a sound theory, or I may have just gotten lucky.
A while back I had asked if anyone had tried an all maple syrup mead. Well, I racked mine last night and tasted it for the first time. WOW! It starts with a strong alcohol bite (about 14%), like any green mead, but finishes with a sweet mellow maple flavor. A year is going to be an awfully long time to wait!
I've decided that Im definitely going to do a 5 gallon batch. The only question is how will I pay for all that maple syrup: a 2nd mortgage on the house, or sell my car?<g>