I have actually tried one as well. I didn't know about the stigma of maple in primary, and just went for it. I ended up with a lovely vanilla bourbon fortified acerglyn. I'd happily share the recipe if you're so inclined! I always enjoy watching your content!
I know this is quite old but a year ago i made a blueberry acer-methaglyn. I used maple syrup, blueberry honey, blue berries, and 1 vanilla bean. It was good, my friends thought it was amazing. I have since made another batch which is smoother but still perfecting my recipe!
Me and my buddy made a maple spiced mead! Maple syrup in primary and spices in secondary! Needless to say my gfs family loved it! And I have one bottle saved for Christmas so thank you for sharing! Definitely going to follow along for my next batch!
Currently making a five gallon batch of banana acerglyn; eight pounds clover honey, 2 pounds maple syrup, one cup brown sugar, 10 frozen bananas, 1/2 teaspoon all spice, 1/2 teaspoon vanilla extract. Aiming for 14 percent abv. Day four of primary I hope it tastes as good as it smells!
I made something similar yet different. Quite literally, the opposite really. Inspired by a friend's beverage called Maple Drank. Instead of diluting maple syrup with water, you take maple sap (starting OG ~ 1.010) and boil it down until it's about 1.100. So definitely not yet syrup but much richer, darker and sweeter than regular sap. Pitch wine yeast into this 1.100 "maple must" (?), hit with O2 and SNA through the fermentation. It fermented to sub 1.000! Racked off yeast and have it conditioning now before eventually backsweetening with maple syrup from the same farm where I got the sap, Rising Sun Farms in River Falls, WI, seriously the best syrup I've ever had. It's cooked in wood-fired evaporator and has heavenly flavors of vanilla, toffee, almost creamy. So good.
Just mixed up my first 1gl acerglyn last night loosely based on this recipe! I used mesquite honey instead of buckwheat and also racked a small bottle separately to add blueberries once fermentation settles down!
I did a banana bochet with buckwheat honey and maple syrup, back sweetened with more maple syrup/honey from Canada of course...lol. It turned out fantastic!
Thanks for the Acerglyn project. Just watched MMM's recently and have been mulling that around. I like the idea of the buckwheat honey/syrup combination and thanks for recommending a source. I tried a traditional with unfiltered buckwheat honey from the grocery store and what a mess that was. So much fall-out. Cheerz.
I've made two, one with buckwheat and one with a wildflower or clover. The buckwheat turned out well, but for whatever reason I wasn't happy with the other one. I added a pound of blueberries in secondary and it helped a lot.
I am continually impressed by not just the video production, but the level of research and quality of your instruction. Outstanding work and I can't wait to try this. Sharing this video now. BTW, I did 2 acerglyns similar in style to this a while ago. Once was a apple ginger cinnamon, sweet and the other was a maple orange, dry (if you look in reddit for the "cigarello" mead it was an entertaining post :)
I vaguely remember this cigarillo mead! Or, at least the references to it! Haha I appreciate your kind words. This is one of the longer projects that I’ve taken on and I’m super happy with the process on it. I feel like I comfortably exhausted my avenues into perfecting this particular route on the style. 😅
Been waiting for this video! Sounds great and it's actually not overly involved thanks to all the work you've done to perfect the recipe!! Thanks for the work and now off the brew this acerglyn!
I’ve got six slightly different acerglyn recipes going right now and am putting together another 3gal batch this morning. I live right next to Rugged Ridge syrup company in Worcester Vermont. To locals, they sell a gallon of grade B for $37.50. At that price I’ll be making LOTS of acerglyn. Early results seem good, but I won’t expect a finished bottle until Xmas ‘21. I’ll let you know how it goes and thanks for the video!
Mentioned casually to a neighbor that I had taken up making mead, and after explaining what it was to him he asked if there was a way to do it with maple syrup. I said yeah, that's a specific kind of mead, and a day later he dropped off a gallon of maple syrup for me to play with under the condition he get a couple bottles of decent wine once I had gotten a good recipe. My first foray into Acerglyndom was lack-luster. I used 1/2 and 1/2 honey and maple syrup (i think about 750 mL of each) in primary and EC-1118 for a dry ferment (a mistake). The resulting mead tasted like many other traditionals I had made, but with a buttery aftertaste that whispered of the maple syrup origins. I tried oaking it (which gave a slight tannic backbone to the whole brew and a slight vanilla that complimented the maple finish) and spicing it (1/2 tsp of orange zest and 1 cinnamon stick in a half gallon for a week, went way too orange and the neutrality of the base mead made for a strong orange mead with maple finish, interesting but not entirely palatable). Just got my hands on some QA23 for a pineapple mead and figure I should give this recipe a try once space frees up.
Making this recipe within two weeks. Secondary will be the oak and 5# blueberry's from a local farm frozen perfectly ripe. Not looking for a lot of blueberry flavor but some color and a note of some BB ;-) Be happy to send a bottle. Thanks for the recipes!
I was considering buckwheat on my next go. This December it should be a year old almost. The source I was going to use has chosen to go bulk only. So her last few buckwheat is 160 bucks for 5 gallons of it. The one you showed was very dark and thic.
Only done a maple wine so far. I let it stay dry (do not recommend) and I really didn't like it at first. Just tasted odd. After 6 months it smoothed and my family was convinced it tasted like Sherry. Still not a fan of it dry but just thought that was kinda neat how much it changed over time and into to me felt like a completely different taste. Also thanks again for this awesome walk through! These are fantastic videos for us home brewers! Easy to follow and you did all the hard work for us testing stuff out :-)
Our maple wine was back sweetened with a pound of cane sugar. It definitely helped support the woody flavors in a way that was not present before back sweetening. Great stuff, though! Thank you for your kind words and for tuning in!
I love the discussion of the tweaks you made between each batches. I have my 3rd batch of “maple bourbon bochet” going right now. A “house” favorite. Also love the Vermont syrup endorsement. As a Vermonter, I’m biased, but I truly love the syrup up here! I need to try QA23 for it in Version 4.0
I definitely should have fermented this in a pail or 6 gallon carboy. It wanted to foam up like you wouldn't believe. 6 days into it and it's smelling *choice*.
I am going to have to try this recipe. I have made one mead with maple syrup; it was 1 pound orange blossom honey, 1 pound of brochet honey(cooked for 1½ hours), and 1½ pounds of toasted oats boiled in the water for the same amount of time that I cook the honey, then carbonated. I did carbonation tablets so I did some with a light carbonation in some of the heavy carbonation the light carbonation was the better of the two
@@DointheMost try it it was good. I was meaning for it to be a first start in bringing beer into my home brewing but I still have not made one but I have made more mead
Good morning. I just watched you video. I did for the fall holiday season a apple pie acergyln. I made a cycer in primary. In conditioning phase I added roasted apple cinnamon vanilla extract and a bourbon barrel aged maple syrup
Ever consider using Hickory Syrup vs. Maple Syrup. Good Hickory Syrup is great, but sometimes that is difficult to find. My last order was not that good.
I really liked this, and, as a New Englander, Vermont is really tough to top for Maple Syrup (sorry not sorry Quebec). Part of me wants just a pinch of nutmeg for that old school NE feel, but it would be really fun to try to take this from tree to bottle using the possibly precolonial freeze concentrating method to bump the gravity enough and hopefully preserve the more volatile compounds that might be lost when boiling the sap. But you'd also need a metric butt ton of both trees and buckets for that.
I made an Acerglyn last fall that I aged on french oak spirals, and when I took it off the oak, it had a very unpleasant smell to it. Not sulphur, but it was something. I heard some people say it could have been an off odor from the syrup or the oak. Gonna give it a whiff this weekend and see if it aged out. might add some orange zest to it because that sounds great.
Curious! Fortunately I’ve never had that problem with oak. But I’ve only done the four batches with maple at this point, so my experience with it is still relatively limited. Hope it aged well!
I brewed an acerglyn last summer and sent it to my friends all around europe, big hit. I did 3/4th honey, 1/4th maple syrup. When I was done with the primary, I racked it and added some oak chips (medium toasted american oak). I've been warned that it migh be overpowering so I used 2g/L. After 5 days I sampled and I was not impressed. Only tanins came out and this very woody flavor. I decided to get rid of the chips and added a vanilla stick to it. It came out outstanding. I didn't backsweeten. For some reason the mix was tricking my (and my friends') brains into thinking that was sweet because of the honey character and vanilla. I was adviced to use oak cubes instead and one can age for a longer time to really have time to extract the vanilla flavours. I threw some of my oak chips in white rum and now, 6 months after, they start to extract the vanilla flavour. I think I will use these for my futur brews to limit the raw wood flavour and get only the good stuff out. I think I will try your recipe, it sounds fantastic but I will make it on a 1 gallon scale. I have made the valheim tasty mead and the skeeter pee so far and they were very nice. Time to get to more advanced stuff. Would there be any other honey you would recommend? where I live, nothing is growing and choices in honey are limited
It is difficult to name a replacement honey for buckwheat honey. Though you could probably bochet a portion of your honey, as well as add in just a bit of sorghum or molasses to try and mimic the buckwheat flavor. Honestly a "how to make buckwheat honey from other honey" video project might be fun..!
Hey. Thought this would be a nice brew, but it is expensive as noted. I scaled back to a single gallon and added two pounds of blueberries. No fermentation after a day. Added fermaid-O. No fermentation the next day. Proofed another packet of qa23 in a portion of the must and added. Still no fermentation. Temp is about 72 degrees. I don't have much hair left. Any ideas on how to get this puppy started? tia
My second mead ever was an acerglyn which I am going to bottle soon. I LOVE maple syrup so making an acerglyn was a no brainer, but here are my personal feedback from my experiences with it for anyone wanting to try it. Keep in mind these were all one gallon recipes, I'm still learning so I'm not quite confident to do a 5 gallon batch, plus my 5 gallon bucket has a braggot brewing in it. I did 2 pounds wildflower honey from my father in law's apiary, one pound maple syrup from Vermont? (Good authentic stuff), a cinnamon stick, 2 cloves, 1/2 an orange worth of dried orange peels I peeled and dried myself (a simple process), 2 ounces of raisins, and a mug full of black tea. It's definitely better than my first mead, which was more basic, but I love the idea of pairing maple syrup with a more intense honey like buckwheat or orange blossom or even alfalfa, but I wanted to use my wife's dad's honey from his bees. I will say though, everything was added to primary and even though the clove adds a slight intense flavor I think as an intense spice it should have gone in secondary or not at all, and maybe only one, but the mead doesn't smell or taste like clove. The cinnamon is not that noticeable but that's because I was foolish enough to use bread yeast for my first two batches. As this channel, and ManMadeMead say, bread yeast will ferment but it's not great for making alcohol. Take it from me, this is 100% true. In fact just the other day I put a 10 pack of Lalvin 71B yeast in my fridge that came from Amazon to make four recipes of melomels over the next two months. Use good yeast, I should have because I used good ingredients, aside from the yeast. Your mead will thank you and it's less of a guessing game. Plus use a good nutrition schedule for your yeast, which I plan to do when I brew Vikings Blod next weekend. I will say PERSONALLY I think the orange peel (dried) or zest is perfect with this mead type but I only did half an orange worth, when now thinking back I should have done a whole orange. I will definitely be making another on in the distant future since my carboys will be full. I learned 1) I'm gonna use a better yeast, duh 2) use a little more citrus 3) skip the clover, add cinnamon to secondary or even add two sticks if I wish 4) try a different honey to pair with the maple syrup. I do love the color of the mead, but why not try to make it better? But yeah this is a kickass mead to make and I'm glad to see this recipe posted. Thanks!
Great insight - thank you so much for taking the time to write it all out. I am definitely curious to find out how spices work in this - but I think I'll stick to mulling rather than brewing with them, as a personal choice. I appreciate you! Happy brewing.
@@DointheMost I'm still finding out what works for me, so yeah the clove would be good in a different amount or stage of fermentation. I honestly can skip the spices all together in that recipe and just let the maple syrup shine through with everything else. I may add cinnamon at secondary to my blueberry melomel with vanilla extract, but if it tastes good on its own I may skip that. You clearly found what works for you, and I remember you said in another video certain spices taste soapy to you so that would make sense why not to ferment them if that's your personal choice. Thanks for all the advice and content! Keep em coming.
@@DointheMost I had a quick question though. I'm thinking about following TOSNA for my next mead in a few days when I have a long weekend to add the nutrients each day. Is that nutrient regiment really effective? It sounds like measuring out the correct amount of GoFerm and water for rehydration and Fermaid O over three days and then at the one third sugar break or at the 7 day mark. Have you tried this method or other methods with Go Ferm and Fermaid O that were effective? I love how the calculator calculates everything for you. Cheers!
@@treyb387 I usually use the TOSNA 2.0 procedure as the calculator recommends for me. It is extremely effective for preventing stalls and other problems.
@@DointheMost I'm currently looking it up. Definitely looks more calculated than the first version. One thing I noticed though is that if you're doing a melomel with juice, which I plan to do (one is from jam) the 2.0 assumes you're using only honey and it will say use 3.5 pounds for semi sweet thinking it's a basic mead but I plan to use 2 pounds.
Starting Elderberry Acerglyn tomorrow, just transferred Primary Elderberry using New Mexico White Flower Clover Honey from Hays Honey-Apple Farm in Bosque Farms, NM and added 4 g Egyptian Hibiscus Flower to Secondary. Also, I used Earl Gray Tea, includes Bergamot, on my Fermaid-O feedings for even Tannins and added Floral Bouquet to a very amazing Clover Honey (8 12oz Mama Bears for $90 w shipping), Brewer’s Snatch at Sec’y via wine thief revealed 14.4% ABV) It is CLOUT-worthy! Straining Hibiscus and bottle condition tomorrow! Anticipating 16%ABV used 3 g Lalvin K1-V1116, after 3 days of Organic Elderberries Naturally bio available yeast primed the Primary rather impressively! ~Brewed_Awakening/NMRainpriest (Portland, Oregon)
Followed your recipe. Dumb question, but did yours taste like jet fuel after primary? I'm just getting into mead making, just finished up primary and it has a very "hot" taste to it. The smell is great, but has a very strong alcohol taste. Worried about fusels. Followed the tonsna schedule
I must say, I absolutely love what your doing! Very informative and easy to follow. I've been looking into making some mead for a while now and have come across alot of really good content. But I must say, you are by far my favorite teacher/mead TH-camer I've come across. Being Canadian, I was super interested in this method, but when it came to the part we're you say it's hard to determine which maple syrups are best and from which parts of the world... c'mon buddy🤣 I'm just playing! Love what you're doing here
This sounds really good, (but with a different honey, cuz buckwheat honey, uh, no) and I just bought some QA23. What is the volume of the 6 lbs of honey, and what is the weight of the 1 gal maple syrup? For ratio comparison.
I just bottled an acerglyn that I made with barrel aged maple syrup. I found it gave some LOOOOOONG lasting off flavors. I'm on 6 months now and it still hasn't aged out. I'm going to have to try oaking it instead and see if that solves the problem for the next batch.
My palate is usually pretty hit or miss on cinnamon, so I hadn’t really thought about that. I can definitely see that working! The vanillin contribution from the oak is actually quite nice.
Great video as always! I have a question if you don't mind. I am looking to get into the homebrewing game, and mead making seems like a great place to start. But I wonder, in beer making, temperature control is a really big topic. But if I am not mistaken, you never mention temperature control. Is it less important in mead making? Thanks for all the great homebrewing content. Greetings from the Netherlands!
The importance of temperature control definitely depends on your yeast selection. Some yeast you actually do want to get warmer if you’re looking for ester contributions from the yeast in the final product. Other yeasts work really well at low temperatures to create a clean end product with very little contribution. So for example, I would want to keep D47 pretty cool but kveik hothead I might want to get super warm. Hope this helps! Usually my ferments happen at about 70°F
Blueberry and maple would be fantastic. I've always wondered if that's what pips does with their blueberry pancake mead but the bottle just says "natural flavors" and not"maple"
I'd imagine using real maple on a commercial scale would be pricey. And there are some pretty true-to-life maple extracts out there. I loved fermenting the real stuff, though!
13:40 My refrigerator went the other day & so I candied some salmon, I'm native canadian, & then once it was done I fermented the salmon syrup watered down. It was, uh... too salty & very weird. I think it would be better distilled to leave some of that salt behind, & then used to fortify some wine. Too bad distilling is illegal where I live.
You typically only pasteurize when back-sweetening with fermentable sugars and not chemically stabilizing. If you’re kegging a cyser and it will stay cold, I wouldn’t stabilize or pasteurize.
I have made an Acerglyn with blueberries in secondary and added about 1 pound to an imperial gallon. I don't feel like the blueberry flavour or even colour came through much in it. I will definatly add more next time.
@@DointheMost That would probably work better. Pure Blueberry juice is not easy to get a hold of here, unfortunatly. I look forward to seeing what you do with it(if you decide to share).
Oak chips?? Hmmm... Good note for the next batch. When I made mine earlier this year (thank for your advice during the process, BTW), it was an instant hit. The keg was gone very fast.
@@DointheMost It carbonated a bit. It was more to push the liquid through the tap. Felt lazy and didn't want to bottle... LOL Recipe for 1-gal (from memory): - 3 cups Organic Maple Syrup - 1 cup honey (think I used Orange Blossom because I was adding actual orange to the mixture) - 1 cinnamon stick - 4 cloves (you were worried it might've been too much... It did contribute quite a bit... Maybe 2 would've been enough) - Half an orange cut into wedges - Water (distilled?) - K1-V1116 yeast (half a pack) Simmered the water/honey/syrup/cinnamon/cloves. Added orange once cool. Don't remember OG. This is when not taking good notes is gonna bite me in the rear end. Let it do its thing for about 2.5 months. Stabilized with spooky powders. Backsweetened with 6 oz Maple Syrup and 2 oz honey (3/1 would've been better in hindsight)
It is pronounced Ace-er-glyn, the Genus name of maple trees is Acer. Sugar maple is Acer saccharum, sugar cane is in the Saccharum Genus, and as a brewer of course you know Saccharomyces Cerevisiae. I love how the people who named the organisms realized how important sugar was to their lifecycles and for identifying them.
I believe Ricky the Meadmaker is the first place I heard the ...other... pronunciation. But I could be wrong. If I'm wrong, sorry Ricky! But yes, sugar seems as important to society then as it certainly is now! hah.
“Acer” is a kind of tree (not a maple, but maybe the same family…?). And isn’t “glyco” means something that has sugar in it. So, I’m wondering if this is the origin of the name…🤷♂️
With a gallon of maple syrup and a half gallon of honey, is this even a mead? It looks like you're adding significantly more fermentable sugar from the maple syrup than from the honey given that syrup contains around 75% as much sugar as honey and you used approximately twice as much syrup by volume.
I have actually tried one as well. I didn't know about the stigma of maple in primary, and just went for it. I ended up with a lovely vanilla bourbon fortified acerglyn. I'd happily share the recipe if you're so inclined! I always enjoy watching your content!
brilliant!!!!! can't wait to make this myself! and I won't modify it at all.
Gotta amplify those terpenes, bruh!
This came out really good and the blueberries were a nice complexity! Made a mulled mead with this today and it’s the best I’ve ever had!
Thanks!!!
I know this is quite old but a year ago i made a blueberry acer-methaglyn. I used maple syrup, blueberry honey, blue berries, and 1 vanilla bean. It was good, my friends thought it was amazing. I have since made another batch which is smoother but still perfecting my recipe!
I really would like to make a gallon of this 😊. Great videos. Thanks
Me and my buddy made a maple spiced mead! Maple syrup in primary and spices in secondary! Needless to say my gfs family loved it! And I have one bottle saved for Christmas so thank you for sharing! Definitely going to follow along for my next batch!
That is awesome! Sounds divine!
Currently making a five gallon batch of banana acerglyn; eight pounds clover honey, 2 pounds maple syrup, one cup brown sugar, 10 frozen bananas, 1/2 teaspoon all spice, 1/2 teaspoon vanilla extract. Aiming for 14 percent abv. Day four of primary I hope it tastes as good as it smells!
How did it turn out?
@@magacop5180 It was really good!
Super great recipes and process, thank you for posting. I'd love to see more on your favorite country wines.
I’ve been thinking about doing a country fruit wine series!
I made something similar yet different. Quite literally, the opposite really. Inspired by a friend's beverage called Maple Drank. Instead of diluting maple syrup with water, you take maple sap (starting OG ~ 1.010) and boil it down until it's about 1.100. So definitely not yet syrup but much richer, darker and sweeter than regular sap. Pitch wine yeast into this 1.100 "maple must" (?), hit with O2 and SNA through the fermentation. It fermented to sub 1.000! Racked off yeast and have it conditioning now before eventually backsweetening with maple syrup from the same farm where I got the sap, Rising Sun Farms in River Falls, WI, seriously the best syrup I've ever had. It's cooked in wood-fired evaporator and has heavenly flavors of vanilla, toffee, almost creamy. So good.
Dude, that sounds incredible! I would love to be able to get ahold of raw maple sap. #goals
Yeah! NH Maple syrup #1!! Itll Be easy for me to get my hands on.
Just mixed up my first 1gl acerglyn last night loosely based on this recipe! I used mesquite honey instead of buckwheat and also racked a small bottle separately to add blueberries once fermentation settles down!
I did a banana bochet with buckwheat honey and maple syrup, back sweetened with more maple syrup/honey from Canada of course...lol. It turned out fantastic!
Buckwheat and maple is such a great pair. Love it.
Thanks for the Acerglyn project. Just watched MMM's recently and have been mulling that around. I like the idea of the buckwheat honey/syrup combination and thanks for recommending a source. I tried a traditional with unfiltered buckwheat honey from the grocery store and what a mess that was. So much fall-out. Cheerz.
Oh, I am definitely making this one!
I've made two, one with buckwheat and one with a wildflower or clover. The buckwheat turned out well, but for whatever reason I wasn't happy with the other one. I added a pound of blueberries in secondary and it helped a lot.
This sounds really good, but now I am curious to check out that maple wine!
The recipe is on screen in one of our earliest livestreams - only other additions were stabilizing and back-sweetening with 1lb cane sugar. :)
I'll defenetly try that. Thx for the experiments and for sharing. Great show 5*
Thanks for tuning in!
I am continually impressed by not just the video production, but the level of research and quality of your instruction. Outstanding work and I can't wait to try this. Sharing this video now.
BTW, I did 2 acerglyns similar in style to this a while ago. Once was a apple ginger cinnamon, sweet and the other was a maple orange, dry (if you look in reddit for the "cigarello" mead it was an entertaining post :)
I vaguely remember this cigarillo mead! Or, at least the references to it! Haha
I appreciate your kind words. This is one of the longer projects that I’ve taken on and I’m super happy with the process on it. I feel like I comfortably exhausted my avenues into perfecting this particular route on the style. 😅
Watching some brewing while drinking my own homemade black cherry wine. Fun times.
Been waiting for this video! Sounds great and it's actually not overly involved thanks to all the work you've done to perfect the recipe!! Thanks for the work and now off the brew this acerglyn!
Just make sure you have that delicious Vermont maple syrup! Happy brewing!
@@DointheMost that’s the plan!!
I’ve got six slightly different acerglyn recipes going right now and am putting together another 3gal batch this morning. I live right next to Rugged Ridge syrup company in Worcester Vermont. To locals, they sell a gallon of grade B for $37.50. At that price I’ll be making LOTS of acerglyn. Early results seem good, but I won’t expect a finished bottle until Xmas ‘21. I’ll let you know how it goes and thanks for the video!
Mentioned casually to a neighbor that I had taken up making mead, and after explaining what it was to him he asked if there was a way to do it with maple syrup. I said yeah, that's a specific kind of mead, and a day later he dropped off a gallon of maple syrup for me to play with under the condition he get a couple bottles of decent wine once I had gotten a good recipe.
My first foray into Acerglyndom was lack-luster. I used 1/2 and 1/2 honey and maple syrup (i think about 750 mL of each) in primary and EC-1118 for a dry ferment (a mistake). The resulting mead tasted like many other traditionals I had made, but with a buttery aftertaste that whispered of the maple syrup origins. I tried oaking it (which gave a slight tannic backbone to the whole brew and a slight vanilla that complimented the maple finish) and spicing it (1/2 tsp of orange zest and 1 cinnamon stick in a half gallon for a week, went way too orange and the neutrality of the base mead made for a strong orange mead with maple finish, interesting but not entirely palatable). Just got my hands on some QA23 for a pineapple mead and figure I should give this recipe a try once space frees up.
Omg we get our Buckwheat honey from the same place! It's so good and not "barnyardy"! This legit looks SO GOOD. I need to try this!
Making this recipe within two weeks. Secondary will be the oak and 5# blueberry's from a local farm frozen perfectly ripe. Not looking for a lot of blueberry flavor but some color and a note of some BB ;-) Be happy to send a bottle. Thanks for the recipes!
I was considering buckwheat on my next go. This December it should be a year old almost. The source I was going to use has chosen to go bulk only. So her last few buckwheat is 160 bucks for 5 gallons of it. The one you showed was very dark and thic.
Only done a maple wine so far. I let it stay dry (do not recommend) and I really didn't like it at first. Just tasted odd. After 6 months it smoothed and my family was convinced it tasted like Sherry. Still not a fan of it dry but just thought that was kinda neat how much it changed over time and into to me felt like a completely different taste.
Also thanks again for this awesome walk through! These are fantastic videos for us home brewers! Easy to follow and you did all the hard work for us testing stuff out :-)
Our maple wine was back sweetened with a pound of cane sugar. It definitely helped support the woody flavors in a way that was not present before back sweetening. Great stuff, though! Thank you for your kind words and for tuning in!
I love the discussion of the tweaks you made between each batches. I have my 3rd batch of “maple bourbon bochet” going right now. A “house” favorite. Also love the Vermont syrup endorsement. As a Vermonter, I’m biased, but I truly love the syrup up here! I need to try QA23 for it in Version 4.0
We tried to love the syrup we got from New Hampshire, but it was somehow more watery and less complex. Y’all have good syrup in Vermont!
I definitely should have fermented this in a pail or 6 gallon carboy. It wanted to foam up like you wouldn't believe. 6 days into it and it's smelling *choice*.
This would be a good rum recipe
I am going to have to try this recipe. I have made one mead with maple syrup; it was 1 pound orange blossom honey, 1 pound of brochet honey(cooked for 1½ hours), and 1½ pounds of toasted oats boiled in the water for the same amount of time that I cook the honey, then carbonated. I did carbonation tablets so I did some with a light carbonation in some of the heavy carbonation the light carbonation was the better of the two
I’d be curious to try a carbonated acerglyn. The thought hadn’t occurred to me!
@@DointheMost try it it was good. I was meaning for it to be a first start in bringing beer into my home brewing but I still have not made one but I have made more mead
Good morning. I just watched you video. I did for the fall holiday season a apple pie acergyln. I made a cycer in primary. In conditioning phase I added roasted apple cinnamon vanilla extract and a bourbon barrel aged maple syrup
This is very doin-the-most. I love the idea of roasted apples. Love it.
Ever consider using Hickory Syrup vs. Maple Syrup. Good Hickory Syrup is great, but sometimes that is difficult to find. My last order was not that good.
I have done 3 different versions of acerglyn right now I have bochet acerglyn going I'm dying to try
I really liked this, and, as a New Englander, Vermont is really tough to top for Maple Syrup (sorry not sorry Quebec). Part of me wants just a pinch of nutmeg for that old school NE feel, but it would be really fun to try to take this from tree to bottle using the possibly precolonial freeze concentrating method to bump the gravity enough and hopefully preserve the more volatile compounds that might be lost when boiling the sap. But you'd also need a metric butt ton of both trees and buckets for that.
You are talking about 100% doin the most here, and I love it!
I made an Acerglyn last fall that I aged on french oak spirals, and when I took it off the oak, it had a very unpleasant smell to it. Not sulphur, but it was something. I heard some people say it could have been an off odor from the syrup or the oak. Gonna give it a whiff this weekend and see if it aged out. might add some orange zest to it because that sounds great.
Curious! Fortunately I’ve never had that problem with oak. But I’ve only done the four batches with maple at this point, so my experience with it is still relatively limited. Hope it aged well!
I brewed an acerglyn last summer and sent it to my friends all around europe, big hit. I did 3/4th honey, 1/4th maple syrup.
When I was done with the primary, I racked it and added some oak chips (medium toasted american oak). I've been warned that it migh be overpowering so I used 2g/L. After 5 days I sampled and I was not impressed. Only tanins came out and this very woody flavor. I decided to get rid of the chips and added a vanilla stick to it. It came out outstanding. I didn't backsweeten. For some reason the mix was tricking my (and my friends') brains into thinking that was sweet because of the honey character and vanilla.
I was adviced to use oak cubes instead and one can age for a longer time to really have time to extract the vanilla flavours.
I threw some of my oak chips in white rum and now, 6 months after, they start to extract the vanilla flavour. I think I will use these for my futur brews to limit the raw wood flavour and get only the good stuff out.
I think I will try your recipe, it sounds fantastic but I will make it on a 1 gallon scale. I have made the valheim tasty mead and the skeeter pee so far and they were very nice. Time to get to more advanced stuff. Would there be any other honey you would recommend? where I live, nothing is growing and choices in honey are limited
It is difficult to name a replacement honey for buckwheat honey. Though you could probably bochet a portion of your honey, as well as add in just a bit of sorghum or molasses to try and mimic the buckwheat flavor. Honestly a "how to make buckwheat honey from other honey" video project might be fun..!
Hey. Thought this would be a nice brew, but it is expensive as noted. I scaled back to a single gallon and added two pounds of blueberries. No fermentation after a day. Added fermaid-O. No fermentation the next day. Proofed another packet of qa23 in a portion of the must and added. Still no fermentation. Temp is about 72 degrees. I don't have much hair left. Any ideas on how to get this puppy started? tia
My second mead ever was an acerglyn which I am going to bottle soon. I LOVE maple syrup so making an acerglyn was a no brainer, but here are my personal feedback from my experiences with it for anyone wanting to try it. Keep in mind these were all one gallon recipes, I'm still learning so I'm not quite confident to do a 5 gallon batch, plus my 5 gallon bucket has a braggot brewing in it.
I did 2 pounds wildflower honey from my father in law's apiary, one pound maple syrup from Vermont? (Good authentic stuff), a cinnamon stick, 2 cloves, 1/2 an orange worth of dried orange peels I peeled and dried myself (a simple process), 2 ounces of raisins, and a mug full of black tea. It's definitely better than my first mead, which was more basic, but I love the idea of pairing maple syrup with a more intense honey like buckwheat or orange blossom or even alfalfa, but I wanted to use my wife's dad's honey from his bees.
I will say though, everything was added to primary and even though the clove adds a slight intense flavor I think as an intense spice it should have gone in secondary or not at all, and maybe only one, but the mead doesn't smell or taste like clove. The cinnamon is not that noticeable but that's because I was foolish enough to use bread yeast for my first two batches.
As this channel, and ManMadeMead say, bread yeast will ferment but it's not great for making alcohol. Take it from me, this is 100% true. In fact just the other day I put a 10 pack of Lalvin 71B yeast in my fridge that came from Amazon to make four recipes of melomels over the next two months. Use good yeast, I should have because I used good ingredients, aside from the yeast. Your mead will thank you and it's less of a guessing game. Plus use a good nutrition schedule for your yeast, which I plan to do when I brew Vikings Blod next weekend.
I will say PERSONALLY I think the orange peel (dried) or zest is perfect with this mead type but I only did half an orange worth, when now thinking back I should have done a whole orange.
I will definitely be making another on in the distant future since my carboys will be full. I learned 1) I'm gonna use a better yeast, duh 2) use a little more citrus 3) skip the clover, add cinnamon to secondary or even add two sticks if I wish 4) try a different honey to pair with the maple syrup. I do love the color of the mead, but why not try to make it better? But yeah this is a kickass mead to make and I'm glad to see this recipe posted. Thanks!
Great insight - thank you so much for taking the time to write it all out. I am definitely curious to find out how spices work in this - but I think I'll stick to mulling rather than brewing with them, as a personal choice. I appreciate you! Happy brewing.
@@DointheMost I'm still finding out what works for me, so yeah the clove would be good in a different amount or stage of fermentation. I honestly can skip the spices all together in that recipe and just let the maple syrup shine through with everything else. I may add cinnamon at secondary to my blueberry melomel with vanilla extract, but if it tastes good on its own I may skip that. You clearly found what works for you, and I remember you said in another video certain spices taste soapy to you so that would make sense why not to ferment them if that's your personal choice. Thanks for all the advice and content! Keep em coming.
@@DointheMost I had a quick question though. I'm thinking about following TOSNA for my next mead in a few days when I have a long weekend to add the nutrients each day. Is that nutrient regiment really effective? It sounds like measuring out the correct amount of GoFerm and water for rehydration and Fermaid O over three days and then at the one third sugar break or at the 7 day mark.
Have you tried this method or other methods with Go Ferm and Fermaid O that were effective? I love how the calculator calculates everything for you. Cheers!
@@treyb387 I usually use the TOSNA 2.0 procedure as the calculator recommends for me. It is extremely effective for preventing stalls and other problems.
@@DointheMost I'm currently looking it up. Definitely looks more calculated than the first version. One thing I noticed though is that if you're doing a melomel with juice, which I plan to do (one is from jam) the 2.0 assumes you're using only honey and it will say use 3.5 pounds for semi sweet thinking it's a basic mead but I plan to use 2 pounds.
Starting Elderberry Acerglyn tomorrow, just transferred Primary Elderberry using New Mexico White Flower Clover Honey from Hays Honey-Apple Farm in Bosque Farms, NM and added 4 g Egyptian Hibiscus Flower to Secondary. Also, I used Earl Gray Tea, includes Bergamot, on my Fermaid-O feedings for even Tannins and added Floral Bouquet to a very amazing Clover Honey (8 12oz Mama Bears for $90 w shipping), Brewer’s Snatch at Sec’y via wine thief revealed 14.4% ABV) It is CLOUT-worthy! Straining Hibiscus and bottle condition tomorrow! Anticipating 16%ABV used 3 g Lalvin K1-V1116, after 3 days of Organic Elderberries Naturally bio available yeast primed the Primary rather impressively! ~Brewed_Awakening/NMRainpriest (Portland, Oregon)
Need to make a batch of this! what grade did you use, Amber rich or Dark robust?
Dark robust!
Followed your recipe. Dumb question, but did yours taste like jet fuel after primary? I'm just getting into mead making, just finished up primary and it has a very "hot" taste to it. The smell is great, but has a very strong alcohol taste. Worried about fusels. Followed the tonsna schedule
I must say, I absolutely love what your doing! Very informative and easy to follow. I've been looking into making some mead for a while now and have come across alot of really good content. But I must say, you are by far my favorite teacher/mead TH-camer I've come across. Being Canadian, I was super interested in this method, but when it came to the part we're you say it's hard to determine which maple syrups are best and from which parts of the world... c'mon buddy🤣 I'm just playing! Love what you're doing here
I will definitely be trying this recipe in small batch
See, I guess I just need to get ahold of some Canadian maple syrup to try!
This sounds really good, (but with a different honey, cuz buckwheat honey, uh, no) and I just bought some QA23.
What is the volume of the 6 lbs of honey, and what is the weight of the 1 gal maple syrup? For ratio comparison.
I just bottled an acerglyn that I made with barrel aged maple syrup. I found it gave some LOOOOOONG lasting off flavors. I'm on 6 months now and it still hasn't aged out. I'm going to have to try oaking it instead and see if that solves the problem for the next batch.
Curious how that is at a year!
Great video! Have you thought about going the metheglin route and adding vanilla, cinnamon, etc to emphasize the christmas-y character?
My palate is usually pretty hit or miss on cinnamon, so I hadn’t really thought about that. I can definitely see that working! The vanillin contribution from the oak is actually quite nice.
Can you use bentonite to clear up meads? I use that in my wines but never tried it in mead
Great video as always! I have a question if you don't mind. I am looking to get into the homebrewing game, and mead making seems like a great place to start. But I wonder, in beer making, temperature control is a really big topic. But if I am not mistaken, you never mention temperature control. Is it less important in mead making?
Thanks for all the great homebrewing content.
Greetings from the Netherlands!
The importance of temperature control definitely depends on your yeast selection. Some yeast you actually do want to get warmer if you’re looking for ester contributions from the yeast in the final product. Other yeasts work really well at low temperatures to create a clean end product with very little contribution. So for example, I would want to keep D47 pretty cool but kveik hothead I might want to get super warm. Hope this helps! Usually my ferments happen at about 70°F
Can wait to try the recipe out for myself you should try to make a beer or wine/mead using szechuan buttons aka buzz buttons
I had to google that - looks interesting!
🇨🇦🤨lol, much love from up north. Try our maple next time!
Being canadian @3:00 made me smile.
Blueberry and maple would be fantastic. I've always wondered if that's what pips does with their blueberry pancake mead but the bottle just says "natural flavors" and not"maple"
I'd imagine using real maple on a commercial scale would be pricey. And there are some pretty true-to-life maple extracts out there. I loved fermenting the real stuff, though!
Did you use Grade A or Grade B maple syrup? I've heard that grade B has more maple flavor. I think Grade B is now known as "Grade A Dark Robust".
Do you think a coffee blossom honey would work instead of buckwheat?
Okay according to TOSNA 3 this batch requires 15 grams of QA23, that's a lot! Is that right?
13:40
My refrigerator went the other day & so I candied some salmon, I'm native canadian, & then once it was done I fermented the salmon syrup watered down. It was, uh... too salty & very weird. I think it would be better distilled to leave some of that salt behind, & then used to fortify some wine. Too bad distilling is illegal where I live.
Got a noob question
When would I pasteurize? And does pasteurizing matter if it’s going into a keg. Making a Cyser if that changes anything
You typically only pasteurize when back-sweetening with fermentable sugars and not chemically stabilizing. If you’re kegging a cyser and it will stay cold, I wouldn’t stabilize or pasteurize.
I have made an Acerglyn with blueberries in secondary and added about 1 pound to an imperial gallon. I don't feel like the blueberry flavour or even colour came through much in it. I will definatly add more next time.
Thanks for sharing! Good info. I was thinking maybe blueberry juice in secondary like with my capsicumel recipe. Hmm.
@@DointheMost That would probably work better. Pure Blueberry juice is not easy to get a hold of here, unfortunatly. I look forward to seeing what you do with it(if you decide to share).
Oak chips?? Hmmm... Good note for the next batch.
When I made mine earlier this year (thank for your advice during the process, BTW), it was an instant hit. The keg was gone very fast.
Kegged, huh? Did you carbonate it? Might need to see your recipe to remind me. :)
@@DointheMost It carbonated a bit. It was more to push the liquid through the tap. Felt lazy and didn't want to bottle... LOL
Recipe for 1-gal (from memory):
- 3 cups Organic Maple Syrup
- 1 cup honey (think I used Orange Blossom because I was adding actual orange to the mixture)
- 1 cinnamon stick
- 4 cloves (you were worried it might've been too much... It did contribute quite a bit... Maybe 2 would've been enough)
- Half an orange cut into wedges
- Water (distilled?)
- K1-V1116 yeast (half a pack)
Simmered the water/honey/syrup/cinnamon/cloves. Added orange once cool.
Don't remember OG. This is when not taking good notes is gonna bite me in the rear end.
Let it do its thing for about 2.5 months.
Stabilized with spooky powders.
Backsweetened with 6 oz Maple Syrup and 2 oz honey (3/1 would've been better in hindsight)
If i use a Apple butter instead of a mapple syrup, is it still called a acerglyn? Or has it a other name.
Big like
Right back atcha!
Have to go wood cork, or will the Neutracork be safe?
Agglomerated corks would be fine
is there a 1 gallon version of this recipe?
How many lbs of Maple Syrup did you use in total?
a Gallon never mind. lol
How long in 2nd?
It is pronounced Ace-er-glyn, the Genus name of maple trees is Acer. Sugar maple is Acer saccharum, sugar cane is in the Saccharum Genus, and as a brewer of course you know Saccharomyces Cerevisiae. I love how the people who named the organisms realized how important sugar was to their lifecycles and for identifying them.
I believe Ricky the Meadmaker is the first place I heard the ...other... pronunciation. But I could be wrong. If I'm wrong, sorry Ricky! But yes, sugar seems as important to society then as it certainly is now! hah.
My mother’s side of the family owns a maple farm in Vermont. I think I gotta give them a call...
Lucky! You should try getting 5 gallons of sap and making a maple wine from that!
“Acer” is a kind of tree (not a maple, but maybe the same family…?).
And isn’t “glyco” means something that has sugar in it.
So, I’m wondering if this is the origin of the name…🤷♂️
You need Canadian Maple Syrup :D
Maple syrup 3lbs 91b yeast ferment it out let is sit 3 months done
Ya hate to do this but i gotta give them Quebecers credit there maple syrup is better
But will definitely be making this for canada day from now on
With a gallon of maple syrup and a half gallon of honey, is this even a mead? It looks like you're adding significantly more fermentable sugar from the maple syrup than from the honey given that syrup contains around 75% as much sugar as honey and you used approximately twice as much syrup by volume.
If you need a face to sculpt around a concerned Canada look in the future... I volunteer
Haha, noted
Who the fuck thumbs down this????!!!!!???
They hate us cause they ain’t us
Was not soup 🙄
Womp womp