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
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