Acerglyn Mead VS Maple Syrup Wine? How Different are They?

Acerglyn Mead VS Maple Syrup Wine? How Different are They? Not your average mead tasting or wine tasting today! Let's just pour a couple glasses and drink while we discuss the differences between our maple mead (Acerglyn) and Maple Syrup Wine. To see how we made each of these brews, use the links below!
Maple Wine Tasting - Wine made from MAPLE Syrup!: • Maple Wine Tasting - W...
How to Make Maple Syrup Wine - AKA Maple Wine: • How to Make Maple Syru...
Maple Wine Finishing and Bottling - Does it Need Something?: • Maple Wine Finishing a...
How to Make an Acerglyn: • How to Make an Acergly...
Acerglyn 2021 Finishing and Bottling: • Acerglyn 2021 Finishin...
Acerglyn 2021 Tasting: • Acerglyn Tasting - It'...
Acerglyn Maple Mead One Year Tasting: • Acerglyn Maple Mead On...
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[@brocknspectre1221]

I am so unbelievably happy with all this mapley stuff! Thank you for putting so much time into it!

[@axelbrode4673]

I am basically a single item winemaker. All I ever have good results with is store bought 100% Grape juice using Bread yeast or Wine yeast and varying amounts of granulated sugar. I am now convinced that Wine yeast is the better choice for retaining flavor and creating less gassing. Time of fermenting varies from 2 weeks to 4 weeks. Typically 1 racking and then a cold crashing. If I notice sediment, then I might rack it a second time. Currently fermenting in original containers, adding sugar and yeast using sanitized funnel and measuring cup. Vast majority of the results are very drinkable in my opinion. Love your channel and we are almost neighbors,(less than 60 miles south in Englewood/Port Charlotte area).

[@alexcan669]

The old background is back! Nice. Agave wine has been on my mind for some time I am glad you guys made it. Can’t wait to see that video. I loved the video guys

[@canadamead5265]

I made a Maple banana bochet that turned out amazing, aged it a year and it just blended perfectly.

[@jakubswitalski7989]

What were the ingredients do you remember

[@SpartanBane12]

Thank you so much for making this content, youve been my main stop for the brewing hobby. I love you two!

[@CitySteadingBrews]

Our pleasure!

[@urmominabox87]

I love how Brian always makes reference to Stark whenever sides are assigned

[@Alternboy]

For anyone interested, i recently learned that Fenugreek is used to get the taste in fake maple syrup. It is apparently great to accentuate the taste of maple in these kind of beverages. I recently made a syrup with fenugreek and can confirm that it really tastes like it.

[@domg.1011]

Maple also has cinnamaldehyde & vanillin as well as the characteristic caramel flavour from cooking it down into syrup. (Fun fact, cinnamon & maple syrup come from the same part of different plants.) Source: I'm Canadian. I would suggest adding a bit of those two compounds in along with the fenugreek.

[@MrsHalf]

I started a Beauty Berry mead last weekend. The berries down your way should be ripe just about now, if you want to try it. The berries are making a gorgeous pink brew.

[@michaeloleary6074]

This helped me decide on my next batch, I was debating on maple wine or acerglyn and I think I'm going for the acerglyn.

[@hammelbreu2059]

Nice Background ❤, i really missed it. In any case many thanks for the nice video / vs.-Tasting. 👍

[@coletonbarkway6516]

Prickly Pear would be very interesting to see with the idea of using the agave, or even just using it for a wine or mead

[@DocBrew69]

Being in New England, with plentiful sources of maple syrup, I can't believe I haven't tried either brew yet. Also, it's great being able to snoop into the cabinet again to see what you're drinking. Lol.

[@Atlas-jc9ug]

I'm not sure if you already have or not, but I'd be interested in something with vanilla. One of my favorite flavors.

[@ilchickentv340]

Don’t know if these are to your taste, but on my brew list are molasses cider, caramelized invert syrup tea wine, and maybe something with acorns. Methinks that maple cider would be nice as well. Or, breakfast pancake toppings, like berries, cinnamon, some sort of buttery flavor component. In general the caramelized invert syrup is a fun flavor to play with. The only drawback is that it takes a while to make (think bochet.)

[@edelta88]

So I came up with a dessert recipe that I always wanted to try as a brew. Grilled Pineapple: Marinade your pineapple in a measured-to-taste mix of Cayenne Pepper, Cinimmon, and Sweetener of choice (I used brown sugar) overnight or up to 48 hours. Throw them on the grill until slightly charred. Enjoy. Should come out smokey, very sweat, and with just enough heat wake up your mouth. Now, I've been wanting to take that and make it into a brew for a while now but I haven't had the time, equipment, or space to make the attempt. It seemed like something that would pair well with Honey flavors. I had also considered adding cloves or vanilla.

[@billbucktube]

An interesting flavor profile!

[@edelta88]

@@billbucktube It really is once you find the balance you like. Then I started watching this channel and got to wondering how it would work for a brew. I feel like it would make a drink with a good evolution but I never seem to get around to getting started.

[@ronwood5549]

Being from New Hampshire, there is a very good and popular meadery here in New Hampshire called Sap House meadery. They use maple syrup in their mead,so I guess it would be considered an Acerglyn. They also feature meads made with chocolate and coffee and other ingredients too. Have you heard of them ? Worth checking out if you can find any in your neck of the woods! Cheers!

[@1993Lakaiordie]

You keep stating you don't want to draw it out but I prefer the rants! Very good video. I was going to make a cyser/acerglyn mix but I decided to just do the acerglyn. I didn't want to overcomplicate things.

[@johnmurrin9734]

awesome vid cool thanks for putting this out there guys

[@stevenpatrick6806]

I’ve had great success with blackberry meads, with either lemon or (really good after it aged) jalapeño - so I’d suggest either of those for your enjoyment. As to what I’d like to see? I’m always looking for new recipes to make & flavor combinations to try, so maybe meads with multiple fruit (or fruit & spice) combinations?

[@studiodorobo]

Can you make a mead with kveik yeast i hear it can ferment 5 gallons in less than a week, and at high temperatures, also giving citrus notes.

[@maryhartman73]

I have not been on yt for a few months (summer stuff, vacation) Brian I hope your health is better, WOW, you both look great! Now that you both have shamed me by my summer weight gain let's hope we can get healthy or stay healthy over the cooler season.

[@bradleybaker5870]

Mole Mead. Ancho Chile, Pasilla Chile, mulato Chile, raisins, cinnamon, anise, cloves, Mexican chocolate, sesame seeds, almonds, tomatillo

[@heartemisart700]

Very interesting comparison! Maple syrup over strawberries is a great favorite flavor combo in our house. I'm wondering what a strawberry jam maple wine would be like. And for a twist maybe add a few black pepper kernels to the most.

[@eddavanleemputten9232]

Mmmmm… Shops in Europe sell rice syrup in the health food aisle as an alternative sweetener. Methinks the sugars were formed through some kind of amylase, but perhaps fermenting it might be interesting and quite neutral. Add in any kind of extra ingredient associated with Asia dried rose petals for a Persian rice wine (you wouldn’t believe how much rice is consumed in the countries that used to make up the Persian empire). Or adding a pinch of saffron in secondary to a rice syrup and citrus peel wine, reminiscent of Sholeh Zard (Persian rice pudding). Saffron sounds dreadfully expensive but you never need much. Cinnamon and black pepper pair nicely with it. Dried fruit can be added for body. Or even let go of the expensive rice syrup and use honey. If you use orange blossom honey it ties in with the frequent use of orange blossom water in that region as well. For tannins, remember that in most territories that used to make up the Persian empire vast amounts of tea are being consumed. Where I live the Holidays are the tile if year you see passionfruit popping up in all grocery stores. So how about a passionfruit wine vs a passionfruit mead? Perhaps combined with either pepper, or a jalapeño. Or if you want to keep it in dessert territory: citrus peel/vanilla. A straight up spice-and-dried-fruit wine using intreated apricots (they look brown), raisins, dates, allspice, cinnamon, citrus peel, black pepper, a bit of ginger, a clove. Some raw sugar, agave syrup, rice syrup or any other accessible source of fermentable sugars of your choice. Call it “mincemeat wine” as a reference to “mincemeat pies/tartlets” served at Christmas in the UK: mincemeat is the mixture of stewed dried fruits, candied citrus peels and nuts used as a filling and does NOT contain meat. Tart cherry and cocoa nib wine/mead. Reminiscent of Black Forest gâteau, which is a sinful dessert made of chocolate cake, cream, kirschwasser (tart cherry eau-de-vie), tart cherries canned in their own juice and whipped cream. A throwback to the Seventies (showing ly age here!) but delicious. The flavours just work. Maybe some vanilla. How about a vanilla kilju based on an alternative fermentable? Or vanilla-and-black-pepper? You haven’t made anything with raspberries yet. I’d be interested in that! They’re easy to source. Raspberries combine well with the following: Chocolate (nibs?) Black pepper Vanilla Other berries

[@nathanielsizemore8594]

Sounds like another set of brews, for science! Ginger, cinnamon, cloves and allspice for a Yuletide Mead?

[@CitySteadingBrews]

I like that idea. Is this in maple?

[@nathanielsizemore8594]

@@CitySteadingBrewsit could be a methel-acerglin, yes and making it now would have it a year old for next (2022) Yuletide.

[@ginley2]

I'm definitely interested in seeing an Agave wine or mead. That'd be so awesome.

[@CitySteadingBrews]

Coming soon to the KZbin viewing place of your choosing :)

[@christophermenz4942]

I would LOVE to see you guys do "Constant Comment" and "Earl Grey" Sweet Tea Mead's side by side!!! I been wanting to do these when I get home from my FEMA deployment in Detroit, and would really enjoy seeing how you guys do it and what your thoughts are on them. Great video as always and thank you so much for your continued inspiration. :)

[@The_New_Smokey]

In Vermont now until October, just found a maple I want to experiment with. Will start fermenting in three weeks if I cant find a honey to pair with.

[@LadyElaineLovegood]

Was the same yeast for both of them, and how much difference would that make?

[@nathanmartin2277]

An idea for a mead or wine is something using prickly pears. They are common in the Southwest but you can also buy them online. It might be something interesting to try.

[@jerrycobos6947]

Im just now on mead journey to coming up with what I like to call a “whole hive mead”recipe. Some ancient meads or ales called for just that “ the hive” into the must. So I’ve started to include other medicinal jewels like propolis, pollen, & royal jelly. Bee bread may be next as well as some of my lost maidens. The propolis is interesting to work with in this manner to say the least.

[@MadScientistSoap]

Cherry Maple wine. Agave great idea. Agave granny smith apple combo.

[@paulmurphy1707]

Would love to see your ideas/recipe for a blackberry or raspberry mead!

[@Batsnang]

So basically, one of my favorite teas is a maple chai.. So there's an idea for a brew 😁🤞🏻 OH, and an idea to pair with the agave wine: maybe watermelon? Idk if you can find good fresh ones right now, but I know there are some people on Etsy who sell watermelon and/or cantaloupe jam.. Maybe that could be good

[@omarjassar4650]

How sweet 😊😊😊

[@fathat2261]

I would love to see you do a soda brew. Like a Dr. Pepper wine or a sprite mead. Thoughts?

[@CitySteadingBrews]

Sadly, not a fan of sodas in general as they are full of chemicals so…

[@fathat2261]

@@CitySteadingBrews yeah, I get that

[@RobKinneySouthpaw]

Go for a like charred mesquite wood chips and or peated malt as an addition to your maple syrup wine for a maple bacon kind of thing maybe

[@badspellah]

Hey, I make half honey half soft brown sugar wine I like to call Umberglyn I made a cherry one recently. Tasted nothing like cherries but tasted hella nutty. Also I want to do a Kusa dogwood wine or a cornelian cherry wine just because I haven't seen anyone actually make one before.

[@johnwarren1518]

I've been working on tart fruits with honey haven't thought about using maple but maybe golden berries or goose berries? Also you can't go wrong with maple, cinnamon, and bourbon flavors

[@raykiii]

Have you ever used Juniper Berries in a mead? What does that bring to the party?

[@CitySteadingBrews]

kzbin.info/www/bejne/j52voauVZbZ7i7csi=jyINeTHD8mEgSxhA

[@shadowcatX2000]

When you have comparisons like this, I'd be interested in seeing if you added a touch extra back sweetening in the glass to which ever one is less sweet just to see if that improves them to the same level. As to another brew, what about a blaand?

[@CitySteadingBrews]

I won't be making blaand as we do not consume dairy anymore. As for the extra sweetening... if we did, I think the acerglyn would be too sweet. As it was, they were comparable taste wise for sweetness really.

[@allenenabnit7078]

I made a wine out of hot salsa it was amazing my refrigerator went out and I had 1 gallon of homemade salsa tomatoes peppers onions jalapeño and habaneros anyway bring it was starting to ferment on it’s own I thought why not. My only regret was there wasn’t enough so I’m planning on doing it again when there is a abundance of fresh fruit

[@rileygoddard7181]

So I know you've done tastings of commercial brews like it before, but do you have any sort of blueberry melomel or anything like that? I recently bought some frozen blueberries and a "frozen fruit medley" from Aldi and I'm looking for recipes.

[@CitySteadingBrews]

We do not… yet.

[@Joethewino]

I have recently started a mead that I call, The Crabby Angry Mead. I put 3.25lbs of cooked crab apples, 4 cayenne peppers, 4 jalapeno peppers, and 3lbs of honey. I used the beast yeast. My peppers didn't get very hot this year for some reason. I am hoping for some heat, along with the pepper flavor. You may think this is crazy, but why not make a maple flavored casicumel?

[@ghoppr71]

You guys are on different sides... You're freaking me out... Lol.

[@rburpo1400]

Maple wine- w/ dates, spices.. cinnamon, allspice, cloves in moderation, orange peel, black tea...? :) Methaglin-ish with maple instead, and dates for .. the heck of it? :P

[@definitelydelish]

Cinnamon Sugar, Vanilla Bean and Maple Syrup with candied Orange peel

[@CitySteadingBrews]

So cinnamon, sugar, vanilla and maple. Candied peel will not do anything more than dried peel and sugar and cinnamon sugar is just cinnamon flavored sugar :)

[@keithmcauslan943]

My plan is to do an Orange Cream Mead (Orange Blossom Honey and vanilla; maybe sarsaparilla root ) some time soon. That in the nutshell is what I would like to see more of. X and X. IE: Black Cherry and Maple Syrup, Banana and Peaches, ect..

[@TheWonderwy]

Total newby here, but was thinking of the flavor profiles of Bananas Foster. Don't know exactly how you could do this for the rum flavor, though. And can nuts be used in making a wine or mead? Pecans or walnuts? Don't't know what they would do. There is a walnut cordial out there, so I guess it nuts can become fermented? Don't know but thought the flavor profile would be I interesting.

[@sarzootashoota351]

I would love to see you make Meads with Tuna (not the fish, the fruit of the Prickly Pear cactus) The color is gorgeous and it has a nice subtle vegetal sweet flavor

[@patlawson1659]

It sure looks like it tastes good, the way y'all downing it all . Time to refill the glass 🍷

[@lukebarrett60]

Aronia berries has been one that has been pondering my mind lately

[@Karus5571]

Have you ever done a blood orange mead or wine?

[@CitySteadingBrews]

Nope!

[@dougalmctavish3915]

Blueberry Maple Wine with a touch of cinnamon and nutmeg. This was my plan for an Xmas present for my farther in law who is vegan, doesn't eat honey but was interested in my mead

[@Batsnang]

This sounds like eating a bath and body works candle, but in the best way 😍

[@Striker6g]

I love blueberry cinnamon pancakes... That wine sounds delicious!

[@jordanstamps5475]

Might be a little late but with y’all being in Florida what about a cane syrup or molasses wine?

[@mattwalker2121]

I'm posting here because it is the most recent video and I'm hoping y'all are more likely to see and read this post than if I commented on one of the metheglin videos: Have y'all come across any metheglin recipes that focus on certain medicinal aspects of the spices used? I made what I like to think is a 'heart healthy' metheglin using spices known/thought to be good for your heart, blood pressure, lowering cholesterol, etc. (cinnamon, clove, coriander, black pepper, ginger), and it came out nice, kind of mild so maybe more spices were needed, but given the small amount of spices compared to water/volume, how much 'medicine' can ever be expected to come through the metheglin? And which spices would be best to use, not just for flavor, but for their benefits? I've soaked Hawthorne berries, known to increase blood flow to the heart, in vodka then added spices and a bit of sugar, and could actually feel a bit of a flush in the chest...real? placebo? not sure, but it felt as though it did something. Just wandering if you could make a real medicinal metheglin!?

[@CitySteadingBrews]

Just FYI, we see all the comments in the order they come in, not by video. We have a "backend" to YT as a creator so you can comment where it is most appropriate and it will be seen just as quickly as if you post on the latest video. To answer your question.... I doubt any mead would ever be actually medicinal to any substantial degree. Alcohol is unhealthy. Adding some spices won't make it healthy. If we as a society could have made medicines that were truly effective from mead, it would still be done today. But... no one really does it for that reason anymore.

[@PacesIII]

Soursop, mango, pineapple, papaya, banana, orange (any citrus, really), watermelon, tomato, lulo, cucumber, blueberry, ginger, basil, raspberry, jackfruit, durian, loquat. All would make nice accents for a mead. Among others, of course.

[@ronaldsabourin8835]

Blueberry Acerglyn. Also, have you ever trying doing a honey stout or porter?

[@Wilkidw]

How about using passion fruits with the agave?

[@genericpill]

This was a really cool video. Loved the comparison. In a year you f see hold do them both again in comparison. I’m trying a blueberry lemon cider. Love to see your take on it, or a lemon hibiscus wine in the same manner as the Franklin

[@MasterFlotolk]

Not really relevant to this video, but I just finished a banana chocolate wine (I added honey, but I'm not sure if I added more honey that banana, so I'm not calling it a mead. lol) I was wondering of it was a good idea to compost my fermented bananas and cacao nibs? Not sure if this belongs in one of your other channels instead, but this is the one I follow most closely...

[@DragonsinGenesisPodcast]

Try using Lalvin QA23 yeast when making maple wine and acerglyn. It does a great job at preserving the maple flavor. Far better, in my opinion, than 71B and D47.

[@gcourtjr]

What do you think about step feeding starting with honey, but then adding maple syrup? Hmm.

[@CitySteadingBrews]

You could certainly go that route

[@rileygoddard7181]

6:09 I've never been so jealous about not being able to smell something and you haven't even described it yet.

[@maluse227]

As weird as it is I would love to see a pumpkin spiced mead or wine, especially since pumpkin purees have some weird ph stuff going on learning how to do it would be cool. Plus it lets you play with spices.

[@CitySteadingBrews]

Pumpkin doesn't taste all that fantastic when fermented. To me, it doesn't taste all that fantastic at all!

[@maluse227]

@@CitySteadingBrews I appreciate the warning, my fiancee has been wanting me to make her a pumpkin beer like what we can find in the store so I've been thinking it over. Good to know that others have tried to mixed results.

[@ghoppr71]

We just bottled an apple/pumpkin wine that came out pretty decent. I mainly did it because I liked the "fermenter" that the juice came in. Just added some pumpkin puree and spices. When I bottled it I put an oak stick that I bought at a brewery and left it in for 72hrs (suggested for smoothness). It turned out pretty damned good. Matter of fact, I'm buzzing on it now... Lol. 14%abv.

[@colinmacvicar2507]

After the maple wine video I was thinking of a maple methaglin or even a maple capsicumel.

[@annaandersson1557]

Mead with saffron and orange, these are Christmas flavors in Sweden

[@timvallier9701]

I have always been interested in making a pear mead. Do you think that flavor would be too subtle to come through?

[@CitySteadingBrews]

You can make mead with any fruit, if you use enough you should get it to come through. I don't have a recipe for a pear mead, so we cannot really advise how much is needed.

[@dockofthebaycountrywines69]

I just made an Agave Lemonade Wine on my channel. I’m pretty sure you’ll have great success! The must was delicious! 🤤 Also used raw cane sugar.

[@johnp.2267]

Breadfruit or dragonfruit. Either one would be amazing. But if we have to be pedestrian, how about black cherry and lemon for a mead?

[@Batsnang]

The Costco in my area has frozen, chopped dragonfruit for sale! Maybe more accessible than it once was? Assuming this is a product they shipped out to all Costcos

[@debragoodwin2081]

How about Muscadine Mead?

[@johnm.6422]

Quick question.... I've watched many of your mead making videos, and wonder if you follow or use a staggered yeast nutrient feeding schedule, and degass regularly as a part of it, or do you add yeast nutrients at the beginning, and degass every so often. If so, does it make it tougher to add nutrients and degass when using a big bag of fruit in it?

[@CitySteadingBrews]

We don't do most of that, but do degas when necessary. If we use nutrients, it's just at the beginning. This is meant to be simple and fun, and you can make this hobby as complex as you like, but we prefer it to be easy and approachable :)

[@basicems24]

I would like to see a cranberry metheglyn with holiday spices

[@raymondlaney1369]

Hibiscus Blueberry mead??

[@CitySteadingBrews]

I like that!

[@PaulSmith-jr1qe]

have you ever considered making a Blaand ?.

[@CitySteadingBrews]

We don’t consume dairy but @Bearded and Bored just recently did one!

[@bossparkour6241]

at what specific gravity it'll produce more of a sweet wine and what's too much that the yeast can't start. Want to see if I can make a sweet wine without needing to back sweeten or if doing it that way would produce too high of a percent that I'm sacrificing the taste and need to back sweeten anyway.

[@bossparkour6241]

For a maple wine

[@CitySteadingBrews]

Yeast don’t follow the rules! They can vary by a few percent up or down so trying to hit a specific sweetness is difficult. We used to try that and it hardly worked. Best to let it go dry then backsweeten and pasteurize. Far more precise and consistent.

[@bossparkour6241]

@@CitySteadingBrews thank you. I'm new to this. I started with the basic grape juice and yeast recipe. It got me really excited to keep going. I heard that sinetimes running dry in a maple wine will cause you to loose the maple taste so I was trying to avoid that. I'm from the vt border so when I found out how easy it is to make I wanna experiment lol.

[@alexcan669]

Hi guys quick question. My hydrometer (bought the one using your link years ago) seems like the little beads at the bottom of it are rattling a bit. Will this affect the readings? It doesn’t seem like it is but I would like to hear your opinion thank you

[@CitySteadingBrews]

It shouldn’t since they are just weights.

[@GarryWButler]

Spiced Maple Wine for the win! (traditional mulling spices are my vote)

[@GarryWButler]

with honey as the sweetener.

[@riukrobu]

I never had maple syrup. But I'm curious how a 75% maple syrup + 15% orange blossom honey + 10% dark bochet honey + orange zest + thyme + bay leaves would work. :D

[@CitySteadingBrews]

I wouldn’t go past 9.42% bocheted honey…. ;)

[@riukrobu]

@@CitySteadingBrews ;-D

[@cassiejohnson9152]

Im curious how the acerglyn would be if it was oaked! Also, how come the acerglyn didnt need a nutrient? Does the maple syrup substitute for nutrients?

[@CitySteadingBrews]

It might be nice oaked. We weren't using nutrients back then. No, maple syrup does not sub for nutrients. If I made it again, I would add Fermaid O.

[@martis19961996]

do you think you could flavored syrup for to make wine??

[@CitySteadingBrews]

Nope, it's not maple syrup and has preservatives.

[@gretabuis5824]

Maybe a question more than a suggestion for a brew: how do you think a buckwheat acerglyn would taste?

[@CitySteadingBrews]

I think it would work well! We might try that.

[@the_whiskeyshaman]

Molasses or sorghum. Also try Bouchet your syrup a bit.

[@madusan1]

Remember though when you backsweeten you also add flavours that were 'fermented out'. That's why the wine might have more/different flavour. Me personally like acerglyn slightly more but maple wine is also fantastic.

[@lukethedriftersghost4882]

Interesting thought after your comment of salty note. Thought, add a pinch of salt with back sweetening ? I know salt enhances fruit or sweet flavor. My 2 cents as always nice video. How about a fig mead/wine. Peace Luke T

[@CitySteadingBrews]

We did fig wine :)

[@Backdaft94]

How about a bourbon wine? Take the grain bill from a bourbon mash and make a barley wine then oak it with charred white oak. Bearded and Bored can probably give you some pointers on a good grain bill.

[@fluffypinkpandas]

i made em for ME im gonna mix em. i have the maple wine. i have the acerglyn. lits ratio them out in a cup then add sauce as needed.

[@Joseph_Dredd]

Sloe berry mead! There's loads of sloes now in dem dar hills! :)

[@brandonchristian8730]

I now wanna make a maple wine and was thinking about putting a vanilla bean in, would yall recommend doing it in primary or secondary?

[@CitySteadingBrews]

Conditioning definitely, and keep a close eye, since vanilla can overpower really quickly.

[@brandonchristian8730]

@@CitySteadingBrews thank you, and yall have inspired a new hobby for me. Love yalls videos, they have a relaxing quality about them

[@phillipmclemore650]

Sweet taters, haven't done it ,thinking boil taters "yams " to softin,sorting, than produce wine,adding maple too the musk..right?,,brown sugar to back sweetin

[@CitySteadingBrews]

You need to convert the starches to sugars.

[@JoeSteffy1932]

Question. Does maple syrup have the same sugar content (0.035 points per pound) as honey.?

[@CitySteadingBrews]

It varies more actually.

[@JoeSteffy1932]

Thank you. I'll have to give it a shot and take a measurement. I'm having so much fun with this hobby and I've learned a ton from you guys. Please keep up the good work! Skol! 🍻@@CitySteadingBrews

[@MarkV-z3l]

maple syrup, apple ,rhubarb , cinnamon , ginger , honey how would that go for a brew

[@CitySteadingBrews]

Sure?

[@GravitoRaize]

At the end of this video you talk about doing a Maple Wine with Honey as backsweetener vs. an Acerglyn (with or without backsweetening). Have you guys considered doing that sort of a test now in 2023 or in the future, like in 2024? I think it would be interesting, especially since you've done the 1 year taste testing on both.

[@CitySteadingBrews]

Maybe. Not sure how relevant it really is but maybe we can at some point.

[@Vonsen]

Now I'm wondering: what if you made a maple wine but back-sweetened with honey? Or a pure honey mead but back-sweetened with maple syrup?

[@CitySteadingBrews]

That's exactly what we were talking about!

[@loganalvarez2985]

Maybe blueberry and cinnamon maple wine? Im thinking what tends to go on pancakes 😂

[@joeys4759]

Have you tried mixing a mead with maple wine vs an acerglyn?

[@CitySteadingBrews]

I have not.

[@rbhhaner6151]

How about a kambucha mead?

[@CitySteadingBrews]

They are very different fermentations though... not easily combined.

[@amandaeli6362]

4 brews for you guys Acerglyn, Maple wine, Equal parts, More maple than honey and see how each one changes with flavor. also CBD isnt legal where u are?? or is it more that you dont use CBD so you wont put it into a brew? (Ive always thought about asking but thats more of a personal topic)

[@CitySteadingBrews]

Imo, CBD doesn’t need to be in mead. Low thc CBD is legal where we are.

[@nojomo4947]

What if it was 1/3 honey and 2/3 maple syrup. What would that be?

[@CitySteadingBrews]

Maple wine.

[@pennyscaramouche8577]

can you use a water bottle instead of a coke bottle?

[@CitySteadingBrews]

Sure.

[@pennyscaramouche8577]

@@CitySteadingBrews Thak you so much for your help. I'm just a little bit anxious about this but it's great to know that you will respond back. Have a great day.