It'll take about a day to really get fermenting, and should go like crazy for 4 to 6 weeks. Rack off the yeast sediment at that time and then re-rack at least 3 times at 3 month intervals. It'll be ready to bottle by 9 or 10 months of age, but the longer it sits, the mellower and smoother it becomes.

If you want to try this in a 5 gallon batch, use (in 6 gallon primary): 1 1/2 gallons of maple syrup 4 gallons water 2 tsp acid blend 4 tsp yeast energizer 1 campden tablet 1 pkg Red Star champagne yeast