I added a pound of Full Circle Organic Maple Syrup to water to make 0.40 gallons a month or so ago, and now I am wondering how long I should let it sit before I bottle it. And should I bottle it still or prime it to make is sparkling? Hmmm....decisions, decisions.
If anyone out there has made a fermented beverage out of just maple syrup and water, I'd be interested to hear your advice. My OG was about 1.072. I used Nottingham dry yeast.