Anyone ever done this? WUT do you think this combo would be like?
Apples and Carmel maybe,apples and maple syrup not so much.
Maple syrup is water, easily fermentable sugars, and a tiny, tiny bit of flavor. It takes a ton of maple syrup to get any flavor to persist in the final product. So, if you have an unlimited supply(ie. tap your own trees) go for it. Otherwise, IMO it’s wasting $.
I think he meant to back sweeten with it
If this is the case, then as long as the yeast are put to sleep, then it could work. How much? I think he’d have to experiment.
thanks gents. All the above makes a lot of sense.