Batch 32: Jim's Acerglyn

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
#32	Acerglyn (Maple Mead)	5/10/14	5/28/14	12/31/15	1/29/18	11/6/19

Yeast Type: Lalvin D47
Ingredients:  Approx 2 quarts of "known good" 2014 maple syrup plus rinsate
Approx 8 pounds of 2012 PHF Fall honey, crystallized
Approx 3 gallons boiled water to SG 1.110
Comments:

This batch was started after finishing maple sugar for 2014.  Took all the stuff with "sugar sand" (minerals) from the sap and all the rinse from the various jars and pots and funnels and combined it with 2012 honey remaining in a bucket, total volume 4 gallons.  Cooled overnight in a sanitized brew bucket, pitched the proofed yeast the following morning 5/10/14.

Actively fermenting on 5/11/14 and aerated vigorously with a spoon.  Vigorous fermentation slowing around 5/15/14, sooner than batch 32, which makes sense since that started at higher gravity.

5/28/14:  Signs of active fermentation as top surface "sparkled".  Racked from buck to carboy.  Very cloudy, still sweet but mellow.  Probably a bit early to rack but not concerned about foaming over due to >1 gallon headspace.  Compact lees and maple sugar sand.

12/31/15: Golden color, 1/2" dark brown sediment on the bottom, clear surface.  Tastes sweet, slightly astringent.  Should age out nicely.

1/29/18 Update:  A little over 2 years since I updated, but I still have this. If it was racked in this time I don't have a record of it, though I'm sure I topped off airlocks in this time.  No sediment on the bottom, very clear.  Very sweet tasting mead, tastes good but still has some astringency which is largely masked by the sweetness.  Should be good to bottle in another year if no more cloudiness shows up.

11/6/19:  Bottled a very clear, very sweet acerglyn.  Yield was 22 each 375 ml bottles and 2 each 750 ml bottles.  Added approx. 1 gallon to batch 36 cider to sweeten at bottling and 0.5 gallon dregs to batch 38.

Batch Data

Measurement	Pre-Ferm (PF)	Post-Primary (PP)	Post-Second (PS)	At Bottling (AB)
Specific gravity (hyd)	1.110	tbd	tbd	tbd
% Potential ABV (hyd)	14.2%	tbd	tbd	tbd
%mas sacc (refrac)	tbd	tbd	tbd	tbd
° Oechsle (°Oe) (refrac):	tbd	tbd	tbd	tbd
KMW (refrac)	tbd	tbd	tbd	tbd
pH (pH meter)	tbd	tbd	tbd	tbd
% alcohol (vin)	n/a	tbd	tbd	tbd

Batch 31: Desperation Maple (1 gallon)

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
#31	Maple Wine	5/10/14	5/28/14	Racked 1	Racked 2	Bottled

Yeast Type: Lalvin D47, proofed in batch 32
Ingredients:  1.5 quarts of really dark, slightly tart maple syrup
QS to 1 gallon in boiled water
Comments:

This batch was started with maple syrup that sat in a pan on top of the woodstove once the weather warmed up and it was used only infrequently.  It had lots of sugar, but also a tart taste.  Not sure if there was some slight spoilage between boiling events.  Some of the maple sap that went into it was later in the year.  So this was a desperate attempt to save this maple syrup and use it for wine.  It was kept separate from "known good" maple, which went into batch 32.

Active fermentation on 5/11/14, aerated vigorously.

Schmutzy airlock as of 5/15/14.  Vigorous fermentation lasting longer than batch 32, which makes sense with more sugar.

5/28/14:  Did not rack due to syrupy-sweet taste and no mini racking cane.  Visible signs of continued fermentation including bubbles running up along sides and suspended flotsom.  Lots more fermenting to go.  had a slight hint of tart, that may become overpowering later.  We'll see.  The airlock schmutz had totally gelled.

12/31/15:  Murky and opaque, did not rack due to small container size.  Tastes too much of everything, sweet, tart, astringent.  Diluted 50% with water and is drinkable!  Probably not worth diluting at batch size due to possible re-fermentation after dilution.  Back to storage for now.

Batch Data

Measurement	Pre-Ferm (PF)	Post-Primary (PP)	Post-Second (PS)	At Bottling (AB)
Specific gravity (hyd)	>>> 1.110 Probably 1.2	tbd	tbd	tbd
% Potential ABV (hyd)	tbd	tbd	tbd	tbd
%mas sacc (refrac)	tbd	tbd	tbd	tbd
° Oechsle (°Oe) (refrac):	tbd	tbd	tbd	tbd
KMW (refrac)	tbd	tbd	tbd	tbd
pH (pH meter)	tbd	tbd	tbd	tbd
% alcohol (vin)	n/a	tbd	tbd	tbd