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03/20/2012 03:49:20 PM · #51 |
| Frankly if the title had been Maple syrup bottling advice it would have gotten less attention from me. |
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03/20/2012 03:59:27 PM · #52 |
Good points, guys....though I did want to use those damn beer bottles and still want to as they have nice artwork on them, just don't like that !#@$ friction ring. And btw I don't know if anyone here makes anything stronger than homebrew beer, but I have sampled maple whiskey. Surprisingly good and not as sweet as you might think.
Message edited by author 2012-03-20 16:00:19. |
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03/20/2012 04:25:09 PM · #53 |
Originally posted by snaffles:
And btw I don't know if anyone here makes anything stronger than homebrew beer, but I have sampled maple whiskey. Surprisingly good and not as sweet as you might think. |
The odd thing is how much beer wort tastes like maple sap before you ferment or boil off. Since beer is basically undistilled whiskey I can imagine maple sap making good whiskey.
On the friction ring issue, have you considered making a label to cover them? Back when we had a circle of friends who used to homebrew together, I discovered that if you were going to get creative with the beer recipe, people were capable of coming up with some great labels too. Oval and rectangular aren't the only options. You could make a band that encircles the bottle with artwork and cover the friction ring. |
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03/20/2012 04:36:34 PM · #54 |
Originally posted by snaffles:
Originally posted by RayEthier:
Originally posted by DrAchoo:
... Oregon is a microbrew mecca and Rogue and Ninkasi make some awesome malty beers. Smoked, chocolate, espresso...mmmmmm. |
...are you still talking beer here?
Ray |
Beat me to it! :-) Funny spin this thread has taken seeing it was originally about maple syrup. |
LOL! How did I miss that obvious bit?!? |
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03/20/2012 04:49:03 PM · #55 |
Originally posted by BrennanOB:
The odd thing is how much beer wort tastes like maple sap before you ferment or boil off. Since beer is basically undistilled whiskey I can imagine maple sap making good whiskey. |
Malt extract is great on pancakes or in (malted) milk ... however, I think the distilled spirit of fermented maple sap would lean more towards being a brandy than a whiskey, the source being more like a mead (honey wine) than a grain mash ... actually I made a "wine" once which was based on grain -- tasted a lot like bourbon ... :-) |
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03/20/2012 05:21:04 PM · #56 |
It seems the maple sap to liquor thing was done, long ago.
Published in 1989 by the New York Times:
"In the early 1930's, soon after repeal of Prohibition, a pair of promoters came through Burlington and convinced Vermonters that a bundle could be made by distilling their humble forestry product. For generations Vermont farmers, after gathering and boiling down maple sap into syrup in the spring, relaxed with long drafts of homemade sap beer. But the hucksters convinced them of the profit-making potential in maple liquor, and the wisdom of investing their money in it.
The Vermont maple liquor of the 30's turned out strong and good, and was said to compare with Scotch whisky in flavor and kick. The liqueur, too, called Amerind, was tongue-teasing and tasty.
But the liquor's base of maple syrup, then maybe $2 a gallon, still was many times over the cost of barley, the base of Scotch. The company went bankrupt, promoters skipped town and Vermonters lost their money. MALVINE COLE Jamaica, Vt. " |
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