
#1
Posted 20 February 2012 - 03:07 PM
#2
Posted 20 February 2012 - 03:42 PM
I wondered about that as I recently had a Fall's Bounty Cyser drop from 1.126 to 1.004 in 10 days w/ SNA. Would you up the gravity to compensate or just plan to backsweeten pending the outcome of the FG reading. Also with the yeast maxed out and the bourbon addition at the end, would you still sulfite/sorbate before backsweetening?Also I wasn't expecting too much maple to come through with the relatively small amount used, just wanted a touch. However if it is thought that the single quart here is insignificant/unnoticable I'll probably drop it. I've no experience fermenting maple syrup.71B can take a mead to 16% with SNA.Cherries and maple syrup will ferment out with a different flavour than they are before fermentation. Doesn't mean it won't be good, but don't expect too obvious maple.
#3
Posted 21 February 2012 - 08:07 AM
#4
Posted 21 February 2012 - 09:17 AM
#5
Posted 21 February 2012 - 10:37 AM
Teed that one up for Guest quite nicely.I think that you may need more cherries depending on how much flavor you want from them too. I have never used Montmorency cherries, but with other cherries, I usually shoot for 1.5 to 2 lbs per gallon. Also, did you already pit the cherries? If not, perhaps keep them in there. They add a nice flavor according to Schramm.

#6
Posted 21 February 2012 - 12:13 PM
#7
Posted 22 February 2012 - 08:39 AM
Edited by armagh, 22 February 2012 - 08:40 AM.
#8
Posted 22 February 2012 - 09:36 AM
#9
Posted 22 February 2012 - 09:16 PM
#10
Posted 23 February 2012 - 06:21 AM
#11
Posted 23 February 2012 - 08:32 AM
#12
Posted 05 March 2012 - 11:55 AM
Also tagged with one or more of these keywords: honey, recipes
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