Maple Acerglyn
Honey and maple syrup together. Caramel, vanilla, and woodsmoke notes that get better every month in the bottle.
Maple Acerglyn is a semi-sweet acerglyn made with wildflower honey and Lalvin 71B yeast, fermented from an original gravity of 1.105 to 1.012 for about 12.2% ABV. It is drinkable in 6–12 months.
- Original gravity
- 1.105
- Final gravity
- 1.012
- ABV
- 12.2%
- Drinkable in
- 6–12 months
Ingredients
Amounts are for a 1-gallon batch.
| 2.25 lb | Wildflower honey |
| 12 fl oz | Pure maple syrupGrade A dark or very dark for the most flavor. |
| to volume | WaterTo 1 gallon total. |
| 2.5 g | Lalvin 71B yeast |
| 3.5 g | Fermaid-OMaple adds sugar but little nutrition. |
Method
MixDissolve the honey and maple syrup in warm water and top up. Aim for about 1.105.
Pitch and feedPitch at 64–68 °F. Add nutrients at 24, 48, and 72 hours and at the 1/3 sugar break, degassing gently each time.
Rack and clearRack off the lees and let it clear for 2–3 months.
Backsweeten with mapleStabilize, then backsweeten with a little more maple syrup to bring the aroma back.
Brewer's note. Fermentation strips most maple flavor. The syrup added at backsweetening is what you'll taste.
Recipe by White Shed Meadery, Chehalis, Washington. ABV is estimated from gravity: (OG − FG) × 131.25. Scale every ingredient in proportion for larger batches.