The difference I believe is whether you use honey or not .
IfI were to make a Maple Wine, I would do it somewhat along the following lines:
16-32 Oz PURE Maple Syrup per gallon.
Purified Water
Yeast nutrient
Irish Moss (for clarifying)
yeast
Would most likely be slow to start, consider making a starter with the yeast.
If a Mead was desired, I personally would make a basic mead, and after fermentation was done and stable I would add the Maple for flavor and sweetness. Either way I think you would need about a year of aging for the flavors to come forward, my experience is the maple will be stripped of some of its flavor during fermentation, thats why I would add to mead after completed. Usually given enough time meads will clear very good on there own. With the amount you are getting, maybe try both!