Guest guest Posted November 24, 2006 Report Share Posted November 24, 2006 I've found that the ferment time is shorter with 1/4 c maple to 3/4 c sugar. It also makes for a bit of a dryer taste too. At least that is what I noticed with mine. I used grade B. Mamma Nessa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2006 Report Share Posted November 24, 2006 I've found that the ferment time is shorter with 1/4 c maple to 3/4 c sugar. It also makes for a bit of a dryer taste too. At least that is what I noticed with mine. I used grade B. Mamma Nessa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2006 Report Share Posted November 24, 2006 I have used the amber coloured maple syrup ( #2)- we only have #1 and #2 around here.... 1/4 maple syrup to 3/4 sugar makes a busy, bubbly brew, a quicker fermentation time, and a pleasant flavor, if you don't wait too long. 3/4 maple syrup and 1/4 sugar was not something I would repeat, lots of bubbling, foam forming on top of the scoby, all of it almost climbing out of the pot. Do > > The sugar content of the 4 grades of maple syrup is the same. Has anyone brewing with maple syrup noticed any differences in using them? Differences in brewing time? Flavor? Etc. Grade B is the cheapest. Are there differences between Grade B abd the 3 Grade A's? > Lawrence > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2006 Report Share Posted November 25, 2006 >The sugar content of the 4 grades of maple syrup is the same. Has anyone >brewing with maple syrup noticed any differences in using >them? Differences in brewing time? Flavor? Etc. Grade B is the >cheapest. Are there differences between Grade B abd the 3 Grade A's? >Lawrence The difference between the grades is intensity and purity of flavor. The " lower " grades are more intensely, more fully flavored. So the difference in effect on the brews will be more or less residual flavor in the brew. Some people do not like the flavors of non-cane brews, while others prefer them. I use 25% barley malt syrup and we love the flavor here. hope this helps. --V ~~~ There is no way to peace; peace is the way ~~~~ --A.J. Muste Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2006 Report Share Posted November 25, 2006 I prefer the grade B maple syrup for all the applications. It is the one with the most maple flavor. the A's are purer, which is great if purity is what you are looking for, but I prefer the flavor. Always have. I think this is one of the only times I actually prefer the lesser priced option. Blessings, Beth > The sugar content of the 4 grades of maple syrup is the same. Has > anyone brewing with maple syrup noticed any differences in using > them? Differences in brewing time? Flavor? Etc. Grade B is the > cheapest. Are there differences between Grade B abd the 3 Grade A's? > Lawrence > > Quote Link to comment Share on other sites More sharing options...
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