Maple Syrup

Maple Mead Recipe

  • Author: Gigi Mitts


Here is a recipe to make maple mead aka Acerglyn.



  • Clover honey 2 lb
  • Pure 100 % Maple syrup 12.5 oz (use grade B maple syrup for a richer, fuller flavour). Make sure you use pure maple syrup only and not breakfast syrup or pancake syrups.
  • Warm de-chlorinated tap water or spring water – 1 gallon
  • ½  tsp Fromax yeast nutrient
  • 1 package of white wine yeast


  1. Sanitize everything including your fermentation glass jar, a funnel, and the yeast packet. Do not forget to sanitize the scissors you use to open the yeast package as well as the stopper or airlocks. Buy a reliable sanitizing solution and place all your tools in it.
  2. Fill up the jar with 1 gallon of warm water.
  3. Using a funnel, add 2 pounds of honey to the water.
  4. Next, add 12.5 ounces of maple syrup to the water and shake the jar well. This will help incorporate oxygen in the mixture to aid the fermentation.
  5. Some brewers heat the water along with the maple syrup and honey. This step is recommended only if you purchase your honey from a farmer’s market and get your maple syrup from a tree. In such cases, there is a high chance that you store the honey and syrup in containers and these could get easily contaminated. If you are directly pouring your honey and maple syrup from store-bought bottles, then there is little chance of them containing unwanted microbes.
  6. Now add the yeast and the yeast nutrient.
  7. You can now take gravity reading using a hydrometer and it should be in the range of 1.042 to 1.090. This reading will ensure at least 10% alcohol content in your mead.
  8. Place the airlock with a stopper and allow the mead to ferment for about a month between 66°F and 76°F.
  9. Taste the mead after a month. If it is too sweet, continue to ferment and taste again after a few weeks, until the sweetness is where you want it. You can also take gravity readings. Ideally, they should be between 1.010 and 1.016.
  10. Bottle the mead.