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Talk to me about Acerglyns


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#1 StankDelicious

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Posted 30 December 2013 - 03:26 PM

Anyone here ever made them?


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#2 eldernerd

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Posted 30 December 2013 - 06:32 PM

Yep.. I have mad a few. Its my wifes Favorite. I'm making a batch very soon.

What do you need to know


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#3 StankDelicious

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Posted 30 December 2013 - 07:01 PM

Yep.. I have mad a few. Its my wifes Favorite. I'm making a batch very soon.

What do you need to know

Anything special to watch out for or needed to be done? Best yeast strains?


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#4 eldernerd

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Posted 30 December 2013 - 07:43 PM

  SG V © V (Gal) Lbs Honey 1.4171 20.33 1.271 15.00 Water 1.0000 68.0 4.250   Cider 1.0450 0.0 0.000   Maple 1.3290 16.00 1.00   Juice1 1.0900 0.00 0.00   Juice2 1.0520 0.00 0.00     Vt 104.33 6.52     Ct 1.132 3.53 Lbs/G 0.0 Lbs DME: 0.0 Pts added 42 0.0 Lbs Sugar: 0.0 Pts added 43   OG 1.132       Vt 104.33 6.52     FG (est): 1.000       Alcohol: 17.4% ABV  

 

just water ( Spring bottleded )  local wildflower honey and vermont maple syrup

Fermented to 1.000 and sweet as pie. no off flavors or alcohol bombs

Dont heat the honey / maple over 120F,  No Sulfites needed .just keep everything clean with starsan and then after you get the foam out a rinse with bottled spring water.

I used KV1116 yeast and kept it at about 65 deg.  primary for about 10 days.then secondary. It Cleared completly in 8 or 9 weeks

very good even at bottling and if you wait 6 to 9 months... OMFG... its good and you would never think its abv is that high till it tips you for one.


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#5 StankDelicious

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Posted 30 December 2013 - 07:54 PM

Grade B maple syrup or lighter?


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#6 StankDelicious

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Posted 30 December 2013 - 08:02 PM

And I was thinking about the Lalvin DV10 strain.


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#7 eldernerd

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Posted 30 December 2013 - 08:06 PM

Vermont grades theirs different, so Grade B (cooking) if you buy Vermont Syrup, Dark amber for syrup made everywhere else


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#8 eldernerd

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Posted 30 December 2013 - 08:15 PM

V1116 (K1) is the most resistant to difficult fermentation conditions and the results were purfect. I'm not going to mess with my sucess especially since my daughter asked for this mead for her wedding next year!


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#9 eldernerd

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Posted 30 December 2013 - 08:22 PM

Where can you buy DV10? its listed but cant find anyone that sells it.


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#10 StankDelicious

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Posted 30 December 2013 - 08:27 PM

Where can you buy DV10? its listed but cant find anyone that sells it.

 

https://morewinemaki....html?site_id=5


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#11 neddles

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Posted 30 December 2013 - 09:18 PM

Not trying to steal anyone's thunder, just throwing out another option for you.

 

https://www.gotmead....id=229&Itemid=6


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#12 StankDelicious

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Posted 31 December 2013 - 12:54 AM

Not trying to steal anyone's thunder, just throwing out another option for you.

 

https://www.gotmead....id=229&Itemid=6

I was looking at that recipe and one other of his using the DV10.


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#13 armagh

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Posted 01 January 2014 - 03:55 PM

There was a group brew on the green board on this years ago.  Want me to try and dig up the notes?


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#14 StankDelicious

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Posted 01 January 2014 - 03:56 PM

There was a group brew on the green board on this years ago.  Want me to try and dig up the notes?

Yes, please. This is something I really want to try. And with maple syrup being so damned expensive, I don't want to screw it up! :)


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#15 armagh

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Posted 01 January 2014 - 04:03 PM

https://www.brewboar...showtopic=46346

 

Here you go.  Can be scaled back for smaller batches.


Edited by armagh, 01 January 2014 - 04:04 PM.

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#16 StankDelicious

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Posted 01 January 2014 - 04:10 PM

https://www.brewboar...showtopic=46346

 

Here you go.  Can be scaled back for smaller batches.

Thanks!


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#17 DieselGopher

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Posted 02 January 2014 - 03:48 AM

Thanks!

+1 Been meaning to try something like this and that thread is helpful. :cheers:
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#18 StankDelicious

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Posted 02 January 2014 - 10:08 AM

This is the recipe I'm considering.

 

Wrathwilde's Acerglyn Aphrodisiac

 

1 1/2 Gallons Wildflower Honey

1 Gallon Grade B Maple Syrup

Bottled Spring Water to bring it to 6.5 gallons total

DV10 Yeast (rehydrated with Go-Ferm)

SNA with oxygenation

 

In primary mix 4 bottled gallons of spring water, honey and 1/2 gallon of maple syrup.

Rack to secondary at the 2/3 sugar break (about 1.050)

Add 1/2 gallon of maple syrup and top up to 6.5 gallons with the bottled spring water


Edited by BigBossMan, 02 January 2014 - 10:09 AM.

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#19 armagh

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Posted 02 January 2014 - 02:56 PM

Which ever recipe you decide to use, be patient, even more so than with mead.  My recollection is that it was a solid 3-3.5 years from fermentation until it smoothed out. 


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#20 StankDelicious

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Posted 02 January 2014 - 02:58 PM

Which ever recipe you decide to use, be patient, even more so than with mead.  My recollection is that it was a solid 3-3.5 years from fermentation until it smoothed out. 

He has a 5 gallon 71-B version as well.


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