Maple flavour without the sweetness

[Undertaker]

So, as the title suggests, my theory is to boil up some pure maple syrup with perhaps equal or twice the amount of water, add some nutrients and yeast and ferment out the sugars. Then boil the "wash" to sterilize it for storage, and use it to add some flavour to my whiskys.
This is all in the planning stages, :-B so, open to suggestions.
500 ml of syrup
500-1000 ml of water
Boil for 15-30 mins. If this results in a clarified liquid I might split it into 2 batches and ferment the cleared liquid as 1, and the sediment as another.
Add some nutrients, still researching what it might need.......
Yeast
Ferment for xx days, Probably use dryness and lack of sweetness as the aiming point.

Cheers Phil

[Andy]

Interesting thought! hopefully it works out

maple syrup does not have much/any nutrients in. So you will need to add something like DAP, but then you run the risk of the off flavours it can produce if you use too much.

[Undertaker]

Brief research so far shows it to be low to nil in most vitamins, and reasonably loaded with minerals. High with zinc, and excessive manganese, but low with phosphorus.
I was thinking a small amount of a berocca tab might be enough to kick it along. Will be trying to avoid using DAP.

Cheers Phil

[Boardy62]

Hey mate any results with the maple essence?

[Undertaker]

I struggled to get it to ferment with what I had an hand, so it kinda went on the backburner while other projects got priority. I probably should try a few different things :think:

Cheers Phil

[Woodsy71]

Maple Syrup without sweetness?!?

That's like beer without bubbles Phil :naughty:

It can only lead to a bad taste in the mouth...and an increase in English Facebook friends :teasing-tease: