Home Maple Winemaking
May 16th, 2009 | 
Author: I’ve mused and written about trying to make Maple Wine at home. About a week ago, I mentioned that I had managed to get 1 Imperial gallon of dark maple syrup – the cost was $45.00 Canadian, and made locally here in South Western Ontario. It was fresh! Made just this past spring. But I was wondering what I would do with it to turn it into wine.
I basically followed John Gorman’s recipe – just added water to the gallon of syrup. But I made a mathematical error and added a touch too much water for the beginning specific gravity target that Gorman suggested: 1.120 to 1.130. My beginning specific gravity was lower – and I can’t believe I forgot to record it in my log book. But I did forget. But it was around 1.080, I do believe.
Basically, I poured the maple syrup into a primary fermenter, then added water to bring the level up to the 13 litre mark. I should have stopped at 12 litres. I then pitched EC-1118 yeast after I had rehydrated it along with 2 1/2 teaspoons of yeast nutrient. It’s been fermenting in the primary for the past week.
Today, the SG was at 1.016, and I racked it into a 3 gallon carboy. It’s a golden brown colour, and has strong aroma of maple syrup. Of course. I’m looking forward to seeing how this turns out. I’ll be sure to let you know!
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This sounds better than the garlic wine. I haven’t had fresh maple syrup in years. I guess Aunt Jemima’s stuff isn’t quite the same?
Don’t go there, Janet. That stuff is not syrup! But it will probably ferment.
Thanks Janet. I saw your comment on the garlic wine
. I’m with Doug – don’t try Aunt Jemima’s syrup for a maple wine. It will definitely ferment – but it’s basically flavoured sugar syrup.