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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  Re: ACER ("David Houseman")
  RE: Coffee in an RIS (homebrewtim)


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Date: Tue, 28 May 2013 07:23:37 -0400
From: "David Houseman" <david.houseman at verizon.net>
Subject: Re: ACER

Wow, I've been making what I thought was Acer incorrectly.   I thought what
was called an Acer was just maple syrup and water to reach a fermentable
gravity.   Haven't made this in a while, but my maple syrup had a very high
specific gravity.    The entire must was stepped up, so that about 2/3 of
entire water was added to about 1/3 of the maple syrup along with yeast
nutrient.   Then when fermentation is going well, additional 2/3 of remaining
water along with 1/3 of the total syrup is added, then the remaining water
and syrup.    So only maple syrup and water.	Very prominent maple flavor
that aged out to complex sherry notes.	  So don't know what I made but I
didn't have honey.   Although that sounds good as well.

Dave Houseman

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Date: Tue, 28 May 2013 11:18:42 -0500
From: homebrewtim at me.com
Subject: RE: Coffee in an RIS

I will jump on the Zymurgy Coffee Toddy article train.	I used that method
on a Robust Porter I brewed and was very pleased with the results. 

Cheers,

Tim

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