it yet. :) The general rule is "Anything with a sugar content can be
brewed". Reality is that some sugar brew more readily that others.
Honey is almost comletely sugar, but brews very slowly, even if you add
nutrients. That particular sugar is just harder for the yeasty-beasts
to digest. I would guess that syrups and saps would be difficult as
well. Also, "store bought" syrups may likely have some preservatives
in them, preventing or at least inhibiting fermentation.
Read the labels, and tell us how it goes!
--- "huknbuk"
>
> Hi, I just finished my first batch of cider, and it is
> delicious...alarmingly so. I am thinking of different ideas. Has
> anyone ever tried or heard of using either maple syrup or sap?
>
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ORGINAL POSTER: willum
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