tag:blogger.com,1999:blog-8066877917844499643.post5664967283460444255..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Maple Bourbon Adam TastingThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-8066877917844499643.post-44455456937684264572016-12-13T21:25:04.411-05:002016-12-13T21:25:04.411-05:00This beer is still on tap, considering infusing to...This beer is still on tap, considering infusing toasted maple bark to boost the maple flavor. Cold crashing will preserve the simple sugar, so it may or may not achieve the flavor you are looking for. Recently had Beyond Good and Evil from Hill Farmstead, and it sounds like it wasn't bottled for this batch because of the (obvious) residual sweetness.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-76063413743341128982016-12-06T22:32:19.482-05:002016-12-06T22:32:19.482-05:00Have you done another maple version yet? I have a...Have you done another maple version yet? I have a 10% abv stout that I'm thinking of adding maple syrup to, I've been reading that a good way to keep the flavor is to cold crash before adding the maple syrup, thoughts? I was able to taste morning delight for the first time a couple weeks ago, and I live 2 hours from Toppling Goliath... Brendanhttps://www.blogger.com/profile/12859495806704895742noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-58695070073422141332016-03-15T23:01:35.874-04:002016-03-15T23:01:35.874-04:00I'm using maple liqueur that I've aged on ...I'm using maple liqueur that I've aged on oak chips & vanilla as a primer. I used 100% maple sap, a variety of dark malts, syrup, and espresso in the brewing process. Should be bottled this week!Anonymoushttps://www.blogger.com/profile/05217525349197958536noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15061703820083710042016-02-10T12:24:11.640-05:002016-02-10T12:24:11.640-05:00What part of the season and what part of the boil ...What part of the season and what part of the boil also contribute. The dark, thick grade b stuff you get at the end of boils and more often end of season have a much more concentrated flavor and have less fermentable sugar than the thinner syrup that is more commonly put on shelves. It definitely gives you a better maple flavor.Anonymoushttps://www.blogger.com/profile/07660357827007179900noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-33472103015818648462016-02-09T06:01:21.760-05:002016-02-09T06:01:21.760-05:00I enjoy this beer, however I'm finding it more...I enjoy this beer, however I'm finding it more challenging every day to get it, seems as if it's wii seller for whichever reason but the certainly better than a lot of the common commercial brand names, try it and also educate your palette, cheers!STEVENhttps://www.blogger.com/profile/14094794619073927190noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-51348464750484377362016-02-06T14:55:25.636-05:002016-02-06T14:55:25.636-05:00I wouldn't say no to something that sounds tha...I wouldn't say no to something that sounds that delicious, send me an email!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-2233223510136417602016-02-06T11:00:05.479-05:002016-02-06T11:00:05.479-05:00I fermented maple syrup from my friend who makes s...I fermented maple syrup from my friend who makes syrup. He gave me 5 gallons of syrup and i went at it as making mead. I used 3 gallons of syrup and topped of 2 gallons water. It started out 1.135 and it finished 1.040. It has a very maple flavor with some burbon notes. I would be more than happy to send you a bottle if your interested.Hooch Homebrewhttps://www.blogger.com/profile/02666358734007638007noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-33985643426649863002016-02-03T20:42:34.016-05:002016-02-03T20:42:34.016-05:00From their website: "At our distillery, the m...From their website: "At our distillery, the maple is blended with our six times distilled organic base in a meticulous, crafted by hand process." <br /><br />To me it sounds like the base isn't maple syrup, they just blend maple syrup into a vodka-like base alcohol. It sounds like there are "eau de vie d'érable" that are distilled and aged fermented maple syrup/sap.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-76172320443311491662016-02-03T20:10:37.894-05:002016-02-03T20:10:37.894-05:00As far as I can tell, according to the bottle I ha...As far as I can tell, according to the bottle I have (Green Mountain Organic Liqueur), it appears to be all natural fermented and distilled maple syrup. Didn't think about it until I heard of another homebrewer using it, but it seems kinda like a "duh!" drink to have. If we have distilled molasses, distilled barley, and distilled grapes, how could we not have distilled maple syrup?<br /><br />Oh, and I forgot to mention, this stuff is so insanely delicious, I'd be perfectly fine with pouring this over some pancakes. Doesn't even have the sharp alcohol bite like you get from Bourbon (do NOT get maple infused bourbon, it isn't the same). Just a little warmth on the back of the throat with a smooth maple finish to calm everything down.Anonymoushttps://www.blogger.com/profile/12518043839669055830noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41888058108023086322016-02-03T18:54:29.821-05:002016-02-03T18:54:29.821-05:00Maple liquor is an interesting idea, is it just fe...Maple liquor is an interesting idea, is it just fermented/distilled maple syrup, or is it "flavored?"<br /><br />There is a big different flavor-wise between the dextrins that are usually left after fermentation is complete, and the simple sugars that maple syrup provides. The gravity might make sense, but the flavor would be much sweeter than you were used to for the same FG. It's easy enough to dose a sample and taste for yourself!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-1476313523033691892016-02-03T11:12:59.951-05:002016-02-03T11:12:59.951-05:00I use maple syrup left over from pancakes on regul...I use maple syrup left over from pancakes on regular basis. I used as much as 18 ounces in a 5-gallon saison batch with no noticeable maple. It would an interesting experiment to determine when it acts as just a simple sugar and when it will impart some maple character. RDBhttps://www.blogger.com/profile/06938143955733698811noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-14234040024770745542016-02-03T11:03:29.361-05:002016-02-03T11:03:29.361-05:00I'm wondering if you were to overly dry the be...I'm wondering if you were to overly dry the beer out, but use extra amounts of something like oats to provide extra viscosity, then pasteurize and add maple syrup to bring the final gravity up to a more normal finish for a big stout.<br /><br />I've got a coffee stout that was 20% flaked oats, but finished at 1.014, instead of my target of 1.020. I'm wondering if I add maple syrup to bring my gravity up to my target, what the effects would be to flavor, mouthfeel, and aroma. Jameshttps://www.blogger.com/profile/02501966130818041298noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47513997600032422792016-02-03T11:00:05.443-05:002016-02-03T11:00:05.443-05:00I just added 8-10 oz of Vermont maple liqueur (not...I just added 8-10 oz of Vermont maple liqueur (not your cheapest hard liquor out there) to a 5.5 gallon batch of oak-aged barleywine. Didn't have to worry about adding fermentables, but I get all the joy of the flavor. I added about half of that to an oak-aged dark sour stout I made two years ago, and while I've yet to bottle it off, samples have firmly set that sour as my favorite creation to date.Anonymoushttps://www.blogger.com/profile/12518043839669055830noreply@blogger.com