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Last fall I started a 3 gallon batch of maple wine using Grade B Dark Maple Syrup, and used orange juice for acid. It has been clear for several months and decided to take a taste and backsweeten today. I used a small bottle of more Dark, Grade A syrup to bring it up to a SG of 1.004. I'm pretty impressed with it! It is probably more of an after dinner wine (but not really sweet like a dessert wine). It smells more maple than it tastes, but is still pleasant! It isn't terribly fruity, but definitely isn't bland. I'm going to put it in the line-up with all the other wines to be bottled in a few weeks, and let it age there until the fall, then give it another try. Anyone else try using Maple syrup?

[QUOTE="SarahRides, post: 361058, member: 19664"] Last fall I started a 3 gallon batch of maple wine using Grade B Dark Maple Syrup, and used orange juice for acid. It has been clear for several months and decided to take a taste and backsweeten today. I used a small bottle of more Dark, Grade A syrup to bring it up to a SG of 1.004. I'm pretty impressed with it! It is probably more of an after dinner wine (but not really sweet like a dessert wine). It smells more maple than it tastes, but is still pleasant! It isn't terribly fruity, but definitely isn't bland. I'm going to put it in the line-up with all the other wines to be bottled in a few weeks, and let it age there until the fall, then give it another try. Anyone else try using Maple syrup? [/QUOTE]

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