Brian > wrote:
> WB

> My mistake...That should be "Sarsasparilla" not sassafrass.

> Anyways, the recipe is:

> Buy enough Grade A Dark Amber maple syrup from Sam's club (I forget how
> much, exactly...don't have my notes in front of me)
> Make a strong tea (Aprox 2 quarts and let steep for 1 hour) from:
> 4 oz Ginger root (fresh or dried)
> 4 oz Sarsasparilla root
> 2 oz cardamon
> 2 oz coriander
> 2 Tbsp Pure vanilla extract
> Nutrients

> Aerate for 30 minutes, and pitch a 1000mL starter (I use EC-1118)

> Add a 2-cup concoction of hot-mix sparkalloid and bentonite (2 Tbsp each)
> when fermentation ceases.
> Rack after 2 weeks.
> Rack into soda keg, and carbonate to 4 volumes of CO2.
> Chill bottles and keg to around 36 degrees...carefully fill champagne
> bottles, fit stopper, and afix wire hood.

> It holds carbonation in an open glass for about 15 minutes, and it tastes
> awesome!

> SG should be around 1.130 or so. Make sure you aerate!

Sweet! Thanks! I had a maple syrup mead going but the carboy broke, so now
I've got two excuses to start a batch of this!