hey... sounds good. i have been trying to get my aunt to make it for a few years, seeing as she makes maple syrup here at her place in howell everyyear. you have to tell me how it turned out or what your calculations are, she would love to know. if you dont want post publicly on it please eamail me at lanantz@gmail.com.
on other things. sorry i have been silent here. please pass on to frank i need his number and address again. i am looking forward to seeing him and you at the gathering in june.
hey... sounds good. i have been trying to get my aunt to make it for a few years, seeing as she makes maple syrup here at her place in howell everyyear. you have to tell me how it turned out or what your calculations are, she would love to know.
Here's my plan, as far as I've figured it out. I'm assuming familiarity with homebrewing terms and access to homebrewing equipment; if I'm assuming too much, I'm willing to try to answer questions.
I picked up a gallon and a pint of maple syrup. I plan to pour it all into my 3-gallon carboy, and add water to fill to the carboy's "shoulders." (If I was reducing maple sap to syrup, I'd probably just figure out where I'd have about the same concentration, and use that instead. Or, if I had last year's syrup and this year's sap, I might use the sap instead of water. It's OK to think outside the box of my recipe.) I'll then add my favorite champagne yeast Lalvin K1V-1116. I'll measure out some from the half-kilo block I bought a couple years ago; if she's playing along at home, I'll probably be
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on other things. sorry i have been silent here. please pass on to frank i need his number and address again. i am looking forward to seeing him and you at the gathering in june.
Reply
Here's my plan, as far as I've figured it out. I'm assuming familiarity with homebrewing terms and access to homebrewing equipment; if I'm assuming too much, I'm willing to try to answer questions.
I picked up a gallon and a pint of maple syrup. I plan to pour it all into my 3-gallon carboy, and add water to fill to the carboy's "shoulders." (If I was reducing maple sap to syrup, I'd probably just figure out where I'd have about the same concentration, and use that instead. Or, if I had last year's syrup and this year's sap, I might use the sap instead of water. It's OK to think outside the box of my recipe.) I'll then add my favorite champagne yeast Lalvin K1V-1116. I'll measure out some from the half-kilo block I bought a couple years ago; if she's playing along at home, I'll probably be ( ... )
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