Maple Syrup Mead (6 Gallons)

• 8 qts maple syrup (bulk grade B dark)
• 5 tsp yeast nutrient
• Champagne yeast

Hydrate the yeast in a separate container of lukewarm water into which you have
dissolved a pinch of yeast nutrient and a teaspoon of syrup. Mix the maple syrup with
two gallons hot water in a 7-1/2 gallon primary and stir well to dissolve the syrup.
Then add three gallons minus two cups of cool water and stir some more to mix and
oxygenate the water. Check the specific gravity to ensure it is at least 1.105 (15%
potential alcohol). Add more syrup if the desired S.G. was not reached. Add the yeast
and remaining yeast nutrient. Cover and ferment 7 days. Transfer to a 6-1/2 gallon
glass carboy and fit an airlock; retain any extra in a wine bottle using a #3 bung and
airlock (for topping off). Allow to ferment out (about 30 days) and then bulk age until
it clears (60-90 days). Volume will decrease as the syrup is fermented. Rack into a
6-gallon carboy, top up, and reattach airlock. Wait 30 days and taste. If too dry,
stabilize and add another cup of syrup, stir, and taste again. Wait 10 days. If no
sediments form, rack into bottles. If sediments form, wait another 30 days and rack
again. If sediment-free for 30 days, rack into bottles. Age 1-2 years. [Adapted from
a traditional recipe]