I make maple wine from it too, especially off tasting syrup, and also from the washings of it, when I bottle it all the goop on the sides of the containers, I wash it all into a mix and throw yeast and nutrient in there, sometimes spruce or white pine needles, yarrow, blackberry roosts, burdock root. None of which are that great, the spruce and white pine are ok. Nettle was good too, and a substitute for nutrient.
But that is really interesting in the types of tastes you can get from it, it's very complex, but depending on the yeast, and if wild yeasts get in there. Then the vinegar mother gets in there if you aren't careful, I've so much vinegar, way more than I can use I'm pickling entire 5 gallon buckets of vegetables with it.