You make other syrups! Or nothing at all. There are several other tappable trees. Birch is a tasty one

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.

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."

I'm not taking it personally. I'm telling you facts you don't want to hear. Google "maple syrup color chart"

Thanks! They are color street

This is the lightest I've ever made. The first batch last week was much darker

This color is gold/delicate on the color chart.

If you've been doing this for 25 years you should be well aware that there is a color spectrum for syrup and this color is perfectly normal

This is my 1st year using a hydrometer and my syrup is significantly lighter than it has been in years past when I was just measuring temperature.

Your syrup is probably way overcooked then. I take it off when the hydrometer says it's done

127 what? It should be finished between 217-219F

I'm in Peterborough and we got absolutely hammered on Tuesday. As for the sap, I have no idea. My buckets are buried under 4 ft of snow. I'm sure they are overflowing but I have to boil this sap to empty the buckets before I can swap them out

For real though the storm dropped 2 huge maple branches right next to the barrel. Like within feet. And I have a stack of pine that fell in the last snow storm. Firewood keeps presenting itself for sacrifice

That's how you're supposed to handle the snow, right?

The storm giveth firewood

My trees didn't even consider thawing until everyone else was putting their stuff away 🙃 Peterborough really may as well be Siberia

Burning all the branches the snow storm took down

Patio table

I have one of those shovels with a springy handle half way up. It was pretty handy for the walk way. We are still working on finding a plow for the driveway. Our regular plow guy killed his truck in the storm. It's been just at or above freezing up until now so the ice hasn't set in just yet.

Send help lol. We haven't had power since Monday night, which means we also don't have heat or water. We went to a friend's house for internet and got the message from Eversource that power was restored, so we came home. Still no power.

It's too dense for our snowblower

We are up the hill from the hospital