HOMEBREW Digest #5734 Fri 10 September 2010

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  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 Return to table of contents
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. Return to table of contents
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. Return to table of contents
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