I was unaware that maple syrup would naturally ferment. I should have thought more closely about it; I mean, cider ferments, grape juice ferments, and I wanted to find fermented maple. I got off the phone with Steve at Blis Caviar, and he had some fermented maple syrup. Perfect. Now I have a base for the continued development of our maple vinegar and perhaps some maple cocktails as well. The bubbling syrup should arrive later this week, and our process of making vinegar should quickly follow. Now, I must have patience; not one of my better traits. I guess the time will allow me to delve deeper into the applications of fermented maple. I see maple-braised cod cheeks and fermented maple ice cream.
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