Today, we bottled the Maple Brew. I was concerned that the yeast was not working when I put it in, but slowly it started bubbling. It bubbled very slowly for a little over a week ... I was told that it was because the sugar is sucrose. Sucrose apparently ferments slower than "sugar". Of course, we sampled it while bottling the meager 10 half-liter bottles. The reviews are all positive ... exceptional, the maple flavor comes through nicely.
I guess MooseBoots dont' spoil the flavor. I count this sugaring season a success in spite of how short it was. Thank you, Maples!