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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  Fermentability of maple syrup (Fred L Johnson)
  Maple Syrup ("A. J. deLange")
  Re: Fermentability of maple syrup (Matt Falenski)


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Date: Fri, 10 Sep 2010 07:09:53 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Fermentability of maple syrup

In an earlier post in this maple syrup thread, I pointed the readers to a site
that said maple syrup was about 65% fermentable. I found another site saying
maple syrup was 75% fermentable, but this same (second) site said that corn
sugar and table sugar were each only 80% fermentable. I know something must be
wrong here.

In today's HBD, Matt Falenski pointed us to a Maple Wine in which he used maple
syrup as the only fermentable diluted to 1.110 specific gravity that fermented
to a final specific gravity of 0.98, proving that the maple is essentially 100%
fermentable (as is cane sugar and table sugar). Am I missing something here?

Fred L Johnson
Apex, North Carolina, USA






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Date: Fri, 10 Sep 2010 07:53:29 -0400
From: "A. J. deLange" <ajdel at cox.net>
Subject: Maple Syrup

  The one sample of maple syrup, from Stanstead, Quebec (right on the 
Vermont border) that I measured came out at 65.98 Bx with a density of 
1.3225. Thus a liter of it would weigh 1.3225 kg and contain 872.6 grams 
of "sucrose". Presumably, all this is fermentatable so just do the 
conversion to whatever units you like and treat it as ordinary sugar.


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Date: Fri, 10 Sep 2010 05:34:51 -0700 (PDT)
From: Matt Falenski <mfalenski at yahoo.com>
Subject: Re: Fermentability of maple syrup

I actually was amazed at the fermentability of maple syrup.
I did not measure the Brix of the syrup before using, I'll do that
next year though. (Anything above about 66-67 Brix starts to crystallize,
anything below is too watery)  It started out at 1.111, and finished
out at 0.984. I've never had anything go that low before!

If my refractometer calculations and corrections were correct it should
have been about 16.96% ABV.  When I tested it on our Anton Paar alcohol
meter at work, it gave me an ABV of 16.39% so it was very close.
I backsweetened it before I took any more readings and ended up with a
final SG of 1.008.






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