SteveH
Member
- Joined
- Apr 4, 2016
- Messages
- 77
- Reaction score
- 36
I had to taste this when I racked it. It's so young but it was good! It was semi sweet, a bit thick or syrupy, very unique interesting flavor with a light taste of maple. Almost a mellow hard to describe light smokey flavor that finished with the light maple. I want to make a similar six gallon batch asap so I have some questions.
Questions:
1. Okay to consume young wine or let it age how long?
2. Is there a way to figure the RS% by my notes? I question the last entry of 1.010 as I had written down 1.000 but that couldn't be right if I have RS...? You can taste the alcohol (similar to my other 12% wines) so I'm assuming it's in the 12-13% ABV range.
3. How should I reduce the thickness, add a dry white? water? I'd like it to stay a pure maple product.
Here's what I did:
Used a quart and a pint of dark maple syrup, added enough water to get it to
SG of 1.16 15+% Alcohol potential (will back sweeten with pure maple syrup if needed)
Maple Syrup, Water, pectic enzyme, acid blend, yeast nutrient/energizer
12/25/2017 SG 1.16
12/26/2017 added yeast Lalvin EC-1118
12/27/2017 no change in SG but had some foam... appears ferment is starting
12/30/2017 taking it’s good old time fermenting
SG 1.090
1/1/2018 SG 1.070
1/4/2018 SG 1.060
1/7/2018 SG 1.040
1/14/2018 SG 1.020
1/19/2018 SG 1.010
1/19/2018 Racked to 1 gallon jug.
2/4/2018 Racked to another 1 gallon jug. Tasted, awesome!
Questions:
1. Okay to consume young wine or let it age how long?
2. Is there a way to figure the RS% by my notes? I question the last entry of 1.010 as I had written down 1.000 but that couldn't be right if I have RS...? You can taste the alcohol (similar to my other 12% wines) so I'm assuming it's in the 12-13% ABV range.
3. How should I reduce the thickness, add a dry white? water? I'd like it to stay a pure maple product.
Here's what I did:
Used a quart and a pint of dark maple syrup, added enough water to get it to
SG of 1.16 15+% Alcohol potential (will back sweeten with pure maple syrup if needed)
Maple Syrup, Water, pectic enzyme, acid blend, yeast nutrient/energizer
12/25/2017 SG 1.16
12/26/2017 added yeast Lalvin EC-1118
12/27/2017 no change in SG but had some foam... appears ferment is starting
12/30/2017 taking it’s good old time fermenting
SG 1.090
1/1/2018 SG 1.070
1/4/2018 SG 1.060
1/7/2018 SG 1.040
1/14/2018 SG 1.020
1/19/2018 SG 1.010
1/19/2018 Racked to 1 gallon jug.
2/4/2018 Racked to another 1 gallon jug. Tasted, awesome!
