In October 2019, I made an Acerglyn that I was fairly happy with. I decided to revisit that recipe, but to dial up the percentage of maple syrup in the must and increase the volume so that I could split off a gallon or two and add toasted oak to that. Last time around, I used 7 ounces of syrup and 2 pounds of honey. That's around 18% of the fermentables as maple syrup. This time around, I'm aiming for a higher percentage of maple syrup. Ingredients 5 pounds of Wildflower Honey 2 pounds Grade A Dark Maple Syrup (formerly Grade B) 1 tsp. Fermaid K 1 tsp. DAP 1 packet Lalvin K1V 1116 yeast Filtered tap water to the 3 gallon mark in the fermenter Characteristics of the brew: Batch Volume: 3.0 gallons Original Gravity: 1.085 SG estimated, 1.095 SG actual Final Gravity: 0.992 SG estimated (1.004 SG actual) ABV: 11.4% estimated, 12.1% actual Fermenter Used: Lister Bottling Wand Used: n/a Carbonation Method Used: n/a ...