Maple syrup time for some of us...

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Re: Maple syrup time for some of us...

Postby cluckmeister » Sat Apr 05, 2014 7:24 pm

ok thanks
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Re: Maple syrup time for some of us...

Postby cluckmeister » Sat Apr 05, 2014 7:30 pm

my daughter just found this on a producers web site so it answers my question



The flavor of maple syrup will vary slightly from region to region because of the difference in soil and climatic conditions, but both New York and Vermont are well-suited for maple syrup production.

How does maple syrup differ in quality from one area to another?

The taste and quality of maple syrup depends on many variables, including: soil, climate, weather, the health of the trees, when the sap is collected and the sugar maker’s processing technique. Some producers in every region are able to consistently produce light color, high quality products.
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Re: Maple syrup time for some of us...

Postby xrated » Sun Apr 06, 2014 7:11 am

Depends on how often you pee in the woods :wink:
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Re: Maple syrup time for some of us...

Postby Bill Herian » Sun Apr 06, 2014 9:37 am

Indaswamp wrote:
Bill Herian wrote:After this morning's pancake breakfast I can say the streak lives. I have never once had maple syrup that tasted as good as the stuff you buy in the store.

If I ever do it I'm going 70:1. Maybe that will help.

Bet you like a McDonald's hamburger over a homemade one too.... :sarcmark: :hammer: :wink:


Hamburgers and syrup are two different things, just in case there's any confusion.
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Re: Maple syrup time for some of us...

Postby Boocephus » Sun Apr 06, 2014 10:10 am

Ive started boiling yesterday at 530am, on my last batch for the weekend right now. Only did about 20 gallons of sap. Sure does take alot of beer to make syrup.
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Re: Maple syrup time for some of us...

Postby Indaswamp » Sun Apr 06, 2014 11:11 am

Bill Herian wrote:
Indaswamp wrote:
Bill Herian wrote:After this morning's pancake breakfast I can say the streak lives. I have never once had maple syrup that tasted as good as the stuff you buy in the store.

If I ever do it I'm going 70:1. Maybe that will help.

Bet you like a McDonald's hamburger over a homemade one too.... :sarcmark: :hammer: :wink:


Hamburgers and syrup are two different things, just in case there's any confusion.

:lol3: My understanding is that as the sugar concentrates when boiling, the syrup tends to bubble and foam up a lot more, which makes it harder to continue cooking easily unless you have a really good set up for it.
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Re: Maple syrup time for some of us...

Postby Eric Haynes » Mon Apr 07, 2014 6:24 am

Boocephus wrote:Ive started boiling yesterday at 530am, on my last batch for the weekend right now. Only did about 20 gallons of sap. Sure does take alot of beer to make syrup.


Should get you about 2 quarts depending on how dark it is. I finished up a gallon last night.

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Re: Maple syrup time for some of us...

Postby Eric Haynes » Mon Apr 07, 2014 6:26 am

Indaswamp wrote:
Bill Herian wrote:
Indaswamp wrote:
Bill Herian wrote:After this morning's pancake breakfast I can say the streak lives. I have never once had maple syrup that tasted as good as the stuff you buy in the store.

If I ever do it I'm going 70:1. Maybe that will help.

Bet you like a McDonald's hamburger over a homemade one too.... :sarcmark: :hammer: :wink:


Hamburgers and syrup are two different things, just in case there's any confusion.

:lol3: My understanding is that as the sugar concentrates when boiling, the syrup tends to bubble and foam up a lot more, which makes it harder to continue cooking easily unless you have a really good set up for it.


Foaming up is the killer. Smaller quantities are easy to finish in my opinion but I wouldn't want to mess with high volume.

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Re: Maple syrup time for some of us...

Postby xrated » Mon Apr 07, 2014 9:11 am

Oil or bacon grease, etc will help kill the foam
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Re: Maple syrup time for some of us...

Postby Indaswamp » Mon Apr 07, 2014 9:52 am

xrated wrote:Oil or bacon grease, etc will help kill the foam

MMMM bacon grease maple syrup!!!
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