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Maple Sap instead of water

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  • Maple Sap instead of water

    I have secured and about to brew with 10 gallons of Maple sap instead of water. The sap has been through reverse osmosis to make it 10% sugar. My first time doing this, I know I have to check PH, minerals etc....does anyone have experience that they think I SHOULD know. Thanking you in advance.

  • #2
    No real advice, beyond accounting in the rest of your recipe for all the extra simple sugar. That said, I'd be interested to hear back on your experience. I've made a fair bit of backyard maple syrup and done a bit of reading, and my understanding is that nearly all of the flavour compounds are produced at much higher sugar concentrations (late in the boil during sugar making, a point never reached during wort boiling). Combined with the volatility of of the aromatics, I wouldn't expect there to be much if any real maple flavour or aroma post fermentation... but maybe I am wrong. Check back in with your experience.

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    • #3
      Maple Sap

      The only big issue I would be concerned about would be that maple sap has a compound in it that is a diuretic. RO alone will not take this out. Maple producers commonly use RO pre-boil but the syrup needs to be filtered after boiling and before packaging. I think if you run the beer through a plate and frame filter before packaging you would be ok. I make a brown with maple once a year that comes out nice but I use a very dark grade that is already filtered. If you use a light grade the flavor gets lost. I would suggest to contact a local maple producer and ask for some syrup from the end of their season, possibly getting some that is too dark for them to sell and you can get a better price on it as it would be through away product anyway.

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