No. You specifically said that my syrup was under boiled because of the color. And you also said that color is dictated by sugar content. Both of those statements are incorrect. I have said that and you didn't want to hear it.

Per UNH "Despite the wide range in color and flavor, all four grades are produced the same way—by boiling the sap until enough water has evaporated to reach maple syrup’s correct density of 66.9oBrix at room temperature. When the boiling sap reaches this density, it’s considered syrup." And "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."

I have repeatedly stated that my syrup is the correct density and color. I used actual instruments to measure it. You took one look at it and said it wasn't finished because you eyeballed it for 25 years. That's what you didn't want to hear. Again this isn't me taking it personally. This is me telling you unequivocally that syrup this color is normal and fine and desirable. Syrup that "runs thicker" bc it has more sugar is overcooked. Full stop. Syrup of any grade should have the exact same sugar content. Any syrup shed in Canada will tell you the same things I have said. Any syrup shed in Canada is using a hydrometer to measure their product bc we have advanced beyond our eyeballs.