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