| Batch # | Batch Type | Date in Primary | Date in Secondary | Date Racked | Date Racked | Date Filled |
|---|---|---|---|---|---|---|
| 21 | Maple Wine | 3/25/13 | 4/10/13 | 7/8/13 | 9/30/13 | Bottled |
Ingredients: Rinsate from all the maple equipment and dregs of quart jars from intermittent concentrated maple syrup prior to finishing the syrup. All told I'm guessing 1lb maple syrup in 2 quarts of water. It tasted about as sweet as a mead must. I added no other nutrient or enzyme or anything.
Comments: My dad asked me if people make Maple Wine. I told him I didn't know, and that it probably isn't very good. Now we'll see. It would have all gone down the drain after cleaning the maple equipment and jars, anyway. No data gathered. If I add honey I can call it acerglyn. Carl says he's had maple wines and acerglyns and they are both tasty.
Update 3/27/13: Bubbling away. I sanitized a cap and shook the jug vigorously, venting it periodically and letting foam dissipate to drive off dissolved CO2 and oxygenate the must to support the growth phase.
Update 3/29/13: I shook once/day for three days, starting 1 day after pitching yeast once it was vigorously bubbling.
Update 4/10/13: Very cloudy, racked by decanting and left almost no cake at the bottom. Tastes like it has a nice balance of residual sugar! I'm sure it will ferment more, but should be able to either leave it as is or add some maple or honey without sorbate. I'll have to get a %ABV reading on a vinometer later.
Update 5/13/13: I peeked in on this and, without disturbing it, I could see a steady stream of tiny bubbles rising along the sides. Wondering how dry it has become and how to rack without disturbing sediment in the 1 gallon container.
7/8/13:
Racked by decanting (tried the autosiphon in the 1 gallon jug and failed), lots of murky sediment that is a mix of maple solids and yeast. Saved a small cup of murky mess to clear in the fridge. Tastes delicious as a dessert wine, very sweet, strong maple character without overpowering. This could probably be diluted to ferment some sugars and scale down sweetness or blended with batch 20 (used same yeast) to make an acerglyn. I guess it depends on if I want to wait for batch 20 to mature. This is only 4 months old but tastes good.
9/30/13: "Bottled" to 1/2 gal, 1/2 pint and 1pint containers. Thick, rich, mapley. Could stand to be a bit more subtle. Still think blending with 20 would be good if that does not need to age too much.
1/3/14: Drank the 1/2 pint. Very good as a sweet dessert wine. =) Batch 20 needs to age a lot more, so I'll not be blending it with that unless I hang on to it for a long time. Wondering if I can blend with something else as a mazer cup submission as Acerglyn. Batch 5?
4/10/14: Rebottled the 1/2 gallon container in 5 each 375ml screw cap bottles and racked the 1 pint. Very clear now.
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