Rural Glyn, my take on Acerglyn

3 Comments

So I’ve started another batch, it was about time, and I think it will be delicious.  As mentioned in a previous post, I got a bunch of maple syrup (grade B–the darkest grade) fresh from the sap buckets in Ashaway, RI and brought it down south with me.  Add it to wildflower honey (unfortunately not super-fresh as the first harvests of the season don’t come for another month or so) from Pickens, SC and you have what I like to call, Rural Glyn (a combination of rural, like in the country, and glyn, from the formal name for a maple-mead, acerglyn).

Here’s the recipe.  It is, in fact, merely a scaled-down and simplified version of WrathWilde’s Acerglyn Aphrodisiac.  I need a better oxygenation method, but I think I’m just going to let it simmer on its own and see what happens.  I should also be checking the specific gravity, but I’m not.

  • 1 gallon wildflower honey (from BeeWell Honey Farm)
  • 3/4 gallon (=3 qts) grade B maple syrup (from Uncle Buck’s Sugar Shack) (may add more in secondary fermentation)
  • 3 tsp Fermaid yeast nutrient
  • 3 vanilla beans (may add more in secondary fermentation)
  • warmed water up to 5 gallons
  • pitch yeast (Lalvin K1-V1116) after prepping according to package directions

And to maintain some consistency among posts, here are the stats:

  • Started: 8 March 2010, 9:00pm
Advertisements

Some notes on yeast

Leave a comment

I’ve become much more interested in yeast varieties recently, prompted by my desire to become better at the finer points of wine/beer brewing.  I’ve found this site has a pretty good explanation of Lalvin-brand yeasts, one of which I’ve gotten from Thomas Creek recently (K1-V1116):

http://www.lallemandwine.us/products/yeast_strains.php

Another good site with some general explanations of a variety of wine yeasts is here:

http://winemaking.jackkeller.net/strains.asp

Lastly, in my research I found that the name given to the primary genus of most yeast strains is “saccharomyces”, which comes from the Greek words for sugar (sacchar) and fungus (myces).  I may begin calling yeast “sugar fungus” from now on.

Acerglyn?

1 Comment

I’m currently on a road trip to the Northeast to visit some family and friends, and before I left I decided that I would make an effort to bring back something to put into a batch of mead: I’ve got an empty fermenting bucket and I’m behind on starting my next batch (strawberry mead was started what, 2 months ago?).  So in Rhode Island, I ask my relatives about maple syrup season: and guess what?  It is the perfect time of year and they know a guy who runs a sugar shack.

So we head to the sugar shack, and I throw down about $100 on enough maple syrup to do up a 5 gallon batch (I think).  I’m going to be really careful with it, and probably cut down on the size of the batch just to make sure.  But this maple syrup smells delicious, and we’ll see how it goes!  I’ll post later about the actual start of the batch.