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
- 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.
- Fill up the jar with 1 gallon of warm water.
- Using a funnel, add 2 pounds of honey to the water.
- 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.
- 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.
- Now add the yeast and the yeast nutrient.
- 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.
- Place the airlock with a stopper and allow the mead to ferment for about a month between 66°F and 76°F.
- 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.
- Bottle the mead.