How to Make Maple Syrup Wine - AKA Maple Wine

How to Make Maple Syrup Wine, or Maple Wine. We received maple syrup from a viewer and wanted to make Maple Wine with it. Of course, as always, we break it down into simple ingredients and simple steps to show how to make maple syrup wine. Then, we let it sit!
Ingredients:
3 lbs (1.36 kg) Maple Syrup (Thank you Paul!)
1 mug steeped Black Tea
1/4 Teaspoon Lemon Juice
Water

_____________________________________

Some items used in the making of this video (We are Amazon Affiliates and as such do receive a small commission if you purchase anything after using one of our links. There is no cost to you for this, but it does help the channel and enables us to keep bringing you content. Thank you!)
_____________________________________
Become a City Steading VIP - Click to learn more
_____________________________________
Want more City Steading?

[ghoppr]

I know you like brewing your tea in the City Steading cup, but I use a measuring cup because it pours better with the spout 😎

[prplprince]

When I steep my tea I put it in a tempered measuring glass. It has a nice pour spout makes it nice and easy to clean the funnel of honey (or in your case maple syrup)

[chairforce]

Since I've started watching your videos and making my own brews, I've been using a storage tote as my "turbo". Than one day, I thought, "you have a wash tub in your laundry room. Why not use that!" Lol.
Give it a nice clean before hand, fill it up, and get to work. Makes it so much easier.

[georgecolby]

I finally made time to make this, in 2024 no less! I put it together without checking the video, I just know the ratios and basic recipe you guys use and I've adopted it myself (3 lbs of honey in a mead, maple syrup in this case.) I didn't have any yeast nutrient so I used my standby ol' reliable method of adding a mashed apple with skins (no core or seeds.) I was feeling good about it, then I rewatched this. I forgot the lemon juice! Thankfully it had only been about 30 minutes after i put it away in my closet, so I just added it and swirled a bit.

Thank you so much for all you've taught me in homebrewing! Cheers!

[lanswipe]

I do just want to also say thanks for making the smaller 1Gal batches. It makes it easier for me to follow suit, sure I could multiply it up but sometimes with some recipes (baking comes to mind) - you can't always just multiply things up like that (I've had recipes go badly wrong when I've done that in the past). My wife doesn't really drink so any alcohol I make, I have to either drink myself or give away - ergo - thanks for making the smaller batches so me (and people like me) can follow along more easily.

[smkwhatsnext]

Since I've learned everything I know about brewing I've learned from yall feels weird giving yall advice but I too struggled with the tea until I started doing my tea in a measuring cup, viola no tea mess

[mishellekochel]

I've only made meade and wine a handful of times. In all cases I got a hydrometer reading before and after adding yeast. EXACT same reading every time. I would say that as long as you do it within your "creating / mixing" process, it will not matter.

[Technoman]

I just did the first taste test on my Sassafras Wine a month after I racked it. Holey bejesus it was great. I dug the roots, cleaned and brewed them to make tea. I decided to try it as a wine.
I'm working on home grown muscadines right now.

[DirtyPlumbus]

Looks like we decided to do this at the same time. Mine has been fermenting for about a week now. It was very slow to start.

[justinr]

So I just made my third mead. It is 3.5 pounds of honey, roughly 3/5 gallon of water a cinnamon stick and 3 pounds of strawberry. I used 71B. Starting gravity of 1.128 hoping for residual sweetness. 6 days later it's final gravity is 1.004 Which is 16.74 did taste it and it taste kind of like Binaca.... I'm going to let these strawberries sit another week. I have two questions. In secondary I'm definitely going to have to backsweeten, should I be concerned at this point of refermentation since I went so far past is supposed tolerance. The s cond question is I think I'm going to wanna add strawberry in secondary for 2-3 weeks. How much would you say for me to use. Thanks! 🙏

[manuron]

I sent some Lyons Irish tea your way last year. Hope you enjoyed it.

[jill]

We made a few gallons of maple syrup this year. I'm starting this recipe today ❤

[MatoNupai]

Got better answer Brian.

I make 1 gallon batches because I like a variety of fermented drinks

[desmondcooper]

I started my first mead yesterday. Thank yall for the inspiration. I used white grape and peach juice instead of water hope it turns out good!!!

[olinseats]

With my brews, I've had the best consistent runs when I mix up everything as a starter and then add it to the wort. (yeast, fermax, epsom, b vitamin with a sample of the wort) It seems to make the hydrated yeast take off with a bang and everything gets incorporated into a single dose that's easy to add to my fermenter.

[Alectium]

I started meading after watching y’all and doing some other fermentation food projects (pickles, kimchi, salsa) and I have my very own red stockpot of sanitization!

[basicems]

For gallon batches in a carboy I'll add nutrient in the carboy with a piece of paper shaped in a cone before shaking the bejeezes out of it. Usually works well.

[caltissue]

nice recipe! tip from a former server, the trick to pouring from a full cup is that you have to commit! of course you'll probly splash some off that funnel and spill it that way, but hey the pour will be easier.

[arealcanadian]

Take the reading before adding yeast, because the yeast is going to stick to the funnel and the hydrometer. Also makes it harder for you to read the numbers. You paid for that yeast you want it in the maple must. 😊

[jordanh]

Finally got time to watch the video. Great Video as always, thanks!
My method was completely different. I started with 15Gal of maple sap, boiled down until spgr is 1.100. Put 1 gal of that into the fermenter, 2 tsp of Fleischmanns bread yeast, and let it sit.
The remaining sap I boiled down to make syrup, saving for back sweetening.
Started on Mar 27, now it's Thanksgiving I should have enough empty bottles.