Throw out sap ice: really?
I keep hearing that sap ice has no sugar, but is this actually true or is it an old-timers' myth?
I find it hard to believe that a max 3% sugar content is going to keep sap from freezing in any significant way. And on a cold enough day, the whole bucket might be frozen, so it stands to reason that even if sugar migrates out of freezing sap, there is still some left in it.
Bottom line is that unless you have so much sap you don't care, I think it's worth boiling the ice and in fact I wonder if frozen sap is any different than liquid sap other than that it happens to be frozen. Has anybody actually tested this rigorously?