Maple syrup wine.
I use the same recipe as id do for dry mead. 3 pounds of pure maple syrup, 1 tsp of nutrient powder, 1/4 tsp of Tannin powder, 1 1/2 tsp. of Tartaric acid, 2 1/2 tsp. of Malic acid, 1/2 tsp. Energizer. Lalvin d-47, or champagne yeast. Add enough water to make 1 gal. Ferment in primary for 5 to 7 days, rack into secondary and let it finish, I do mine in my cool basement and sometimes it takes 6 to 9 months to fully ferment, if I rack it I will top it off with pure maple syrup which will make it work longer and increase the alcohol content. when it is finished I add ascorbic acid and potassium sorbate. then sweeten to taste with Maple syrup. came out fantastic.