I bottled 5Gal of "all sap" smoked maple amber and kegged the other 5gal last night.
I used home made syrup for bottle conditioning and for extra maple flavoring in the keg.
Having only ever used maple syrup in the fermenter before (with never having any luck getting maple flavor), I had no idea how much to use for priming or for flavoring in the keg. I used this logic, I hope it makes sense but I have no idea what to expect... There is a lot of guessing involved and way more math that I though would be involved with making homebrew, lol. Needless to say, I will be storing the bottles in a Tupperware tote in case I get some bottle bombs.
Normal grabe B syrup is approximately 60% sugar (pretty much all fermentable). I'm guessing my homemade syrup is about the same. The refractometer won't read that high and I didn't bother diluting 10/1 to figure it out - Probably should have.
I normally use 1.25 cups or corn sugar (approx 7.5oz) to bulk prime a 5 gal batch to 3.3 co2 volume at 20cel (it's on the high end, I know. I'd rather have over carbonated than under and wanted some maple flavor to remain).
In order to figure out how much maple syrup to use, I multiplied the 7.5oz by 1.67 (since syrup is only 60% sugar). This means I would need approx. 12.5oz of syrup to get the same sugar content.
I pasteurized 12.5oz of syrup for the 5Gal bottle bulk priming and another 12.5 for the 5Gal in the keg.
Where the keg is in the fridge, it shouldn't ferment so I will likely remain much sweeter and have much more maple flavor there.
This might not turn out like I am hoping for but at least I will be able to see how the two compare and will know what not to do next time.