Description
Maple sap fermented by wild yeasts into a mildly alcoholic, sweet beverage known as maple mead.
Technical
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.
Science
Primary Reaction
Alcoholic fermentation of maple sugars to ethanol and carbon dioxide
Sensory Profile
Aroma ()
sweetcaramelearthyfloralfermentedwoodyhoneyedspicyherbalfruity