What You Need to Know
The natural sugars (primarily sucrose, glucose, and fructose) in maple sap are metabolized by yeasts via glycolysis, producing ethanol, CO₂, and minor flavor compounds. Wild yeasts and occasional bacterial contaminants influence ester formation and acidity, while temperature and Brix dictate fermentation kinetics. Adding honey or molasses boosts fermentable sugar, enhancing yeast activity and final alcohol content.
The Science
Primary Reaction
Alcoholic fermentation of maple sugars to ethanol and carbon dioxide