Maple syrup mead, also known as acerglyn, is a traditional variation of mead where a portion of the honey is replaced with pure maple syrup. This creates a beautifully amber-colored brew with a gentle maple aroma and a drier, more complex flavor than traditional mead. It’s a rewarding first mead-making project because it requires minimal special equipment and the ingredients are easy to find.
Ingredients
- 2.5 lbs (1.13 kg) wildflower honey
- 1.5 lbs (680 g) pure maple syrup (Grade A dark amber works well)
- 1 gallon (3.78 L) filtered water, divided
- 1 packet (5 g) wine yeast (Lalvin D-47 or EC-1118)
- 1/2 tsp (2.5 g) yeast nutrient (diammonium phosphate or a blend)
- 1 campden tablet (optional, for sanitizing)
- 1/2 tsp (2.5 g) pectic enzyme (optional, for clarity)
Instructions
- Sanitize all equipment that will touch the mead: a 1-gallon glass jug, an airlock, a rubber stopper, a large pot, a stirring spoon, and a funnel. Use a no-rinse sanitizer like Star San, following the manufacturer’s directions.
- If using a campden tablet to remove chlorine and neutralize wild microbes, crush it and dissolve in 1/4 cup of water, then add it to the empty jug.
- Heat 1/2 gallon (1.9 L) of the filtered water in a large pot until it’s warm (not boiling, about 110°F/43°C). Turn off the heat, add the honey and maple syrup, and stir until fully dissolved. Do not boil—boiling can drive off delicate maple aromas and make the mead taste harsh.
- Pour the honey-maple mixture through a funnel into the sanitized jug. Add the remaining 1/2 gallon of filtered water (cold) to the jug, then cap with a sanitized stopper and shake vigorously for 2–3 minutes to aerate. This oxygen helps the yeast get started.
- If you used a campden tablet, wait 24 hours before adding yeast. If not, proceed immediately. Add the yeast nutrient and pectic enzyme (if using) to the jug.
- Rehydrate the yeast according to the package directions (typically in 90°F/32°C water for 15 minutes), then pour it into the jug.
- Attach the airlock, filling it with sanitized water or vodka. Place the jug in a dark, cool spot (60–70°F/15–21°C). You should see bubbles in the airlock within 24–48 hours—that’s fermentation starting.
- After 2 weeks, the vigorous bubbling will slow. Use a sanitized siphon or a clean turkey baster to take a small sample and taste it. It will be dry and slightly yeasty—that’s normal.
- After 3 weeks, when bubbling has nearly stopped, siphon the mead into a clean, sanitized jug, leaving the sediment (lees) behind. This is called racking. Top up with a little water if needed to fill the neck.
- Reattach the airlock and let it age for another 4 weeks. The mead should clear as yeast settles out. If it’s still cloudy, wait another 2 weeks.
- After aging, siphon again into bottles (glass beer bottles with caps or swing-top bottles work well). Seal and let the bottles sit for at least 1 week before drinking—this allows any carbonation to dissipate and flavors to mellow.
Tips
- Use quality syrup: Pure maple syrup is essential; imitation pancake syrup contains corn syrup and artificial flavors that will ruin the mead. Grade A dark amber has a stronger maple flavor that comes through better in the finished drink.
- Be patient: Mead improves with age. If it tastes harsh or “rocket fuel� at bottling, wait 3–6 months; it will smooth out considerably.
- Keep it cool: Fermentation above 75°F (24°C) can produce fusel alcohols that taste like nail polish remover. Use a cool closet or a swamp cooler (a tub of water with a wet towel over the jug) to keep temperatures stable.
- Sanitize everything: The most common mead failure is infection from unsanitized equipment. Be obsessive about cleaning—it’s the difference between a crisp mead and a vinegar-like mess.
Serving Suggestions
Serve maple mead chilled, in a white wine glass or a small snifter. It pairs beautifully with sharp cheeses like aged cheddar or blue cheese, roasted pork, or apple-based desserts. For a fall twist, float a cinnamon stick in each glass.
Variations
- Spiced Maple Mead: Add 1 cinnamon stick, 2 whole cloves, and a strip of orange zest during the aging phase (after racking). Remove after 1 week.
- Carbonated Maple Mead: After bottling, add 1/2 tsp of sugar or honey per 12-oz bottle, cap, and let sit at room temperature for 2 weeks. This creates a gentle sparkle—but be careful, as over-carbonation can cause bottles to explode.
- Drier or Sweeter: Use a champagne yeast (like EC-1118) for a bone-dry mead, or a beer yeast (like ale yeast) for a slightly sweeter finish. To back-sweeten, add 1/2 cup of honey or maple syrup after fermentation is complete, then bottle.
Storage and Reheating
Store unopened bottles of maple mead in a cool, dark place (like a cellar or refrigerator) for up to 1 year. Once opened, refrigerate and consume within 2 weeks—the flavor will slowly oxidize. There’s no need to reheat; serve chilled. If you prefer a warm mead (like mulled), heat gently in a saucepan over low heat, but do not boil, as that will evaporate the alcohol and alter the flavor.
Frequently Asked Questions
How long does maple mead take to make? From start to drinkable, plan on about 6–8 weeks: 3 weeks for fermentation, 4 weeks for aging, and 1 week in the bottle. The flavor will keep improving for months, so if you can wait, it’s worth it.
Can I use any honey? Yes, but the honey’s flavor will come through. Wildflower honey is a good all-purpose choice; clover honey is milder. Avoid raw honey with bits of comb, as it can introduce unwanted bacteria (though pasteurized honey is fine).
Why does my mead smell like rotten eggs? That’s a sign of yeast stress, often from lack of nutrients. It usually dissipates with aging, but you can prevent it by using yeast nutrient and aerating well at the start. If it persists after 2 months, it may be a lost batch.
Do I need to use a campden tablet? Not strictly, but it helps remove chlorine from tap water and kills wild yeast that could cause off-flavors. If you use bottled spring water, you can skip it, but it’s a cheap insurance policy.
Can I make this without a hydrometer? Yes, but you won’t know the alcohol content. A simple recipe like this will typically yield about 10–12% ABV. If you want to measure, use a hydrometer before fermentation and again after; the difference in readings tells you the ABV.
What if my mead is too sweet or too dry? If it’s too dry, add a little honey or maple syrup before bottling (but don’t expect it to ferment—use a non-fermentable sweetener like erythritol if you want to avoid bottle bombs). If it’s too sweet, let it ferment longer; the yeast will keep eating sugar until it’s dry.
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