Acerglyn

The build

Makes. 5 gallons of must — derived: 15 lbs of sugars at 3 lbs per gallon

Vessel. Open-top bucket, about 6.5 gallonsThe vessels hold about 6.5 gallons to the top and only ever get 5 gallons of brew, so there is an air gap above it. That gap is what stops a blowout.

Yeast. A packet of whatever brewer's yeast you fancy. Champagne yeast is the one used here, because it keeps going to around 15% — and your local homebrew store will happily point you at the right one for what you are making.

Water. Spring water if you can get it, otherwise whatever you have. Everything else goes in first, then back-fill to about the 5 gallon line.

Fermentables

• Honey — 7.5 lbsHalf the sugar; maple is the other half, pound for pound. More or less steers it: under what the yeast can finish and it ferments out dry, over and the yeast stops at its tolerance and leaves it sweeter.
• Maple syrup — 7.5 lbsReal maple only — "no artificial sweeteners".

Flavorings

• Star anise — To tasteGoes straight into the barrel for the aging, not into the ferment.
• Breakfast spices — cinnamon, cardamom and the like — To tasteInto the barrel with the star anise. No weights; suit yourself.

Also goes in

• Yeast nutrient — Per the packetNot required. Worth it anyway: underfed yeast gets stressed, and stressed yeast is where off flavors come from.
• Pectic enzyme — Per the packetFor clarity. Pectin is what leaves a fruit mead hazy.

Scaling. All of these scale down. A single gallon bottle of fresh apple juice with some of it swapped out for honey will get you a small batch, no special kit required.