Made a maple fermentation last year which I'm about to bottle. Started with partially boiled sap and then fed it syrup over the course of a few weeks with staggered yeast nutrients and a white wine yeast. Hit an 18% ceiling and added more syrup to taste (semi-sweet). Needed the year of aging to smooth out but I'm very happy with it and plan to do a batch every year at this time. Also playing with coffee, vanilla beans, and oaked variants.
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