Home of the BrewNosers

My wife and I sampled some maple wine last week at Jost Winery. My wife loved the stuff and wants me to make some. We have our own maple syrup so I thought I'd try a sample batch. What kind of yeast should I use? I picked up an EC-1118 and an K1-V1116 as they had those in stock at the local wine shop. Or should I use a clean beer yeast? Should I use a yeast nutrient?
The wine was very sweet. I'm guessing 1.020 maybe??

My wife and I used to drink this one many years ago. NIce dessert wine.

Can't find much on the residual sugar for this wine, you might have to buy a bottle and test with a hydrometer.

I'd suggest a low alc tolerance wine yeast like D47. It typically stops fermenting at 13-14%, that way you'll be close to the 12% that Jost describes. EC1118 or KiV 1116 will ferment up to 16-18%, which might be a little hot (and not in a good way). Yeast nutrient is critical. I'd also recommend fermenting cool (15-20C) to preserve aromatics.

Here is a link to Jack Keller's site where he makes Maple Wine. This recipe will not get you a Jost Maple wine clone, but may give you a few ideas. http://winemaking.jackkeller.net/request132.asp

Cheers,

Neil

I have not tried this, but I think it would be 'maple-ier' than the recipe above, since it involves concentration via boiling of the sap (the process that produces most of the maple flavour and aroma): http://the2mckees.com/blackmutt/2011/03 ... aple-wine/" onclick="window.open(this.href);return false;

Rather than rely on the yeast getting tired you can aim for SG=1.090, ferment it dry with whatever you want, stabilize it with sulphite and sorbate, then backsweeten to taste.

Thanks for the info. I'm getting some yeast nutrients and may start it this weekend.
I'll post the progress here.