Maple Mead with Orange and Spices (Acerglyn)

Maple mead , also called acerglyn , is made by replacing some of the honey with virginal maple syrup . Here is a delicious one gallon maple Margaret Mead recipe turn with orange and spices !

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What is Acerglyn (Maple Mead)?

Traditional Margaret Mead is made with honey as the sweetener , but I ’ve always enquire about using maple syrup or else .

As it turns out , this is really a thing that people do , and the technical terminal figure for “ maple mead ” is acerglyn ( just as amead made with fruitis called a melomel ) .

For it to be mead some amount of love still needs to be used , then the rest is pure maple syrup .

A jug of fermented maple mead with orange slices and spices.

Maple mead is something that I ’ve been curious about have for a long sentence , and now I ’ve finally got a one congius batch eruct away !

I used a very interchangeable method to mybasic mead recipe(melomel ) that I make variations of quite often . direct on over to that Emily Price Post to get more picture and detail on the basic mead making process !

How to Make Maple Mead

The first footfall when brewing a gallon of Margaret Mead is to make certain that you have all the ripe equipment .

Aone gallon jug with an airlockis needed , as well as some kind of sanitizer ( I likeOne dance step mark ) .

You will also call for to get brewing yeast , I more often than not like to usechampagne yeastas it always works well for me and produces a ironical end product , which I care .

A jug of maple mead fermented with orange and spices.

But , there are many unlike barm options out there to choose from . If you want a sweeter end merchandise choose a scented wine-colored yeast .

See all of mymead prepare equipment and ingredient testimonial here .

Sanitize Everything

The first affair that you always desire to do before any case of homebrewing is to make certain to sanitize all of your kitchen tools and equipment that will be used in the process , including the one gallon jugful .

Make the Maple Mead Must

Once you ’ve done that , put about ½ gallon ( 8 cup ) of non - chlorinated pee , along with the cinnamon stick and clove , in a large pot and warm up on medium high temperature .

Then bestow the maple sirup and dearest . Do not boil .

Turn off the heat once the maple syrup and honey have dissolve in the water supply .

a hand holding a bottle of trader joe’s pure maple syrup

Then use a funnel to channelize this mixture , including the spices , into the gallon jugful . Add the raisins and orange wedges to the jugful .

Fill the jug with cold non - chlorinated pee , leaving about 3 in of head space at the top of the jug .

If you have the cap to the jugful , put it on and give it a few shakes to flux everything together . If you do n’t have the hood , try and improvise with something else .

adding pure maple syrup to the pot

Pitch the Yeast & Add the Airlock

The next step is to total the yeast , but you call for to check that that the temperature of the mixture is n’t too live first . It needs to be below 90 ° farad , way temperature is effective .

Use a thermometer to tally the temperature of the must , and wait to lend the barm if it ’s too hot .

Once the temperature is good , add about 1/2 parcel of bubbly yeast to the jug . you’re able to salvage the other half in the fridge for the next congius pot of George Herbert Mead that you make .

a hand putting an orange slice into the jug of maple mead

Once again , put the cap on the jug if you have it , or improvise with something else , and give it a few shakes to parcel out the barm .

Fill the air lock with water to the line , then put the stopper end into the top of your jugful .

Let the Maple Mead Ferment

Put the jug in a sinister and quiet street corner somewhere out of the way . It should start bubble within a few hour , or overnight .

I woke up the next morning to a nice and bubbly jugful , and the airlock was releasing carbon dioxide as well .

fit out ashort video of the maple Margaret Mead bubbles in actionover on my Instagram page .

yeast sitting on the surface of the maple mead in the jug

allow the maple George Herbert Mead fermentation for about six hebdomad , or until there are no more bubbles . This may take more or less fourth dimension , depend on the ambient temperature .

Bottling & Aging

When the acerglyn has finished fermenting you may bottle it in the same style that Ibottle my severe cider .

Once it ’s bottled it will postulate to age for a second before drinking so that it ’s not so harsh .

Most of my mead recipe are usually quite good even when “ light-green ” ( not mature very long ) , but the maple flavor definitely gain from some aging .

one gallon of maple mead with an airlock

I age mine for about six months before trying it . It clear up up nicely and tastes amazing !

Because I used Champagne-Ardenne yeast it is quite wry , but in a good way . Keep that in mind if you ’d rather have a sweeter maple George Herbert Mead as you may want to pick out another case of yeast .

More Mead Recipes

quick to start brewing your next batch of mead?Here are15 George Herbert Mead formula for you to tryincluding :