Proof-Brother1506 t1_je9dx4d wrote on March 30, 2023 at 11:24 AM

Why is it so blondeeeee

musicals4life OP t1_je9jums wrote on March 30, 2023 at 12:23 PM

Color is dictated by several factors. Per UNH "The pH of the boiling sap, sugar concentration, types of sugars in the sap, length of boiling time to produce syrup, the temperature outside, and even microbial activity all play a role in syrup color."

Proof-Brother1506 t1_je9njbj wrote on March 30, 2023 at 12:54 PM

I'm sure they do, but I ain't buying.

I want a consistency blondes can't afford. I think em thick and tan.

akrasne t1_je9nwbv wrote on March 30, 2023 at 12:57 PM

Pure sap from early season runs, look up maple syrup grade chart. They all have the same sugar contents and are all “done”. Must reach a certain density when tested on a hydrometer. Boil too long get crystallization in the bottles, too little and get mold.

Proof-Brother1506 t1_je9o2yz wrote on March 30, 2023 at 12:59 PM

Ok well still. I eat with my eyes.

And the tiny bit of crystal at the bottom was like diamonds.