I've been making wine at home for about 10 years. Last year I made a 1 gallon test batch of maple wine. Here's the recipe....

* 12 gallons maple sap, reduced to 1 gallon
* 2 oranges or 1 lemon, sliced thin
* 1 package wine yeast
* 1 campden tablet (Omitted this, I don't like sulfites in my wine)

The resulting wine is amazing!!! I thought that this year I'd out do myself and make a full 5 gallon batch. It took quite a lot of boiling but I put it into a carboy on 3-20-09 and I just checked it tonight. When I first added the yeast it bubbled a little bit but never took off. As of tonight its a thickened, gelatinous consistency in the carboy. I've never experienced this with any other wine before. I'm totally stumped. It tastes a little sweet and a little alcoholic but not like wine. Its not putrid either. Its like someone added pectin to it or something. Does anyone out there have any ideas?

Curious,
Little John