I made a maple wine in 2013 that turned out great. It was a 4 1/2 gallon batch with a total of 1 1/2 gallons of grade B maple syrup. I started with 1 gallon maple syrup for a 4 gallon batch and …

Maple Wine – Andrew Parr •2 parts water •1 part Grade-A maple syrup •O.G.: 1.132 . Maple Wine ...

Backsweetening is a process commonly used in mead and cider making to sweeten the finish of a fermented drink just before packaging.

Sep 24, 2015 · American Imperial Stout using Rye Malt & Maple Syrup, Aged in Whiskey Barrel; Dry Dock Brewing Co. – Production Facility (CO) Andrew McArthur: Vitalogy Russian Imperial …

Jahr is the name given in Darjeeling to a rice beer/wine common to the Himalayan regions. Pronounced “jar,” it is known by many different names throughout the countries in that area. …

Browse through 20 fruit mead recipes that earned medals in past years of the National Homebrew Competition, the biggest amateur homebrew competition in the world!

Use the indicated water profile for all 16 gal. (60.6 L) of brewing water (to treat 16 gal. reverse osmosis water, use 6 g gypsum, 2 g table salt, and […]

Beer, mead, and wine have long been intertwined throughout history and involved in one of the most tumultuous but delicious love triangles on the fermentation scene. Today, their legacy …

As is the case when making maple syrup, the sap of the agave must be tapped and collected to obtain a sizable amount of nectar. When the agave plant reaches maturity around 10-12 …

This article is an exclusive online extra from the May/June 2016 issue of Zymurgy magazine.. Picture this. You’re running late for an important meeting with a valuable client when traffic …