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Tried this for the first time this year and thought it was great. Someone earlier said it tasted a lot like caramel. I agree. Had it with waffles and everyone loved it!! :)

I guess because I have to label the cultures that go into my cheese, this comes as no surprise to me. The trick is salesmanship. One would have to convince the public that "cultured" syrup is better....

I can't stop thinking about the implications of bacterial growth in the sap being a factor in syrup quality. Being a cheesemaker, I know that Cultures play an important role in creating a desired...

Wonderfull Info! thanks for the links. I'll keep researching it.

In an earlier thread, I asked the question of whether slow cooking sap made a more flavorfull syrup. The conclusion seemed to be "Maybe, maybe not depending on your experience and personal...

Very well stated!

Holy smokes! that is amazing! $400/gallon! I wasn't trying to be offensive, so sorry if I came off that way. I like to expirament with different trees and for me, it didn't work well. I'm hopefull...

Very interesting replys so far. It would seem things aren't so "cut and dry" as I had previously thought. Perhaps there are some variables that are playing in here. Crawflyer, you said you use the...

My syrup is generally pretty dark, I would call it grade B, though i don't have a grading chart. This year my second batch was much lighter but even it had more complex and deeper flavor profiles...

So, I make some pretty tasty syrup :lol: I'm quite partial to my own. I had always thought this was due to the satisfaction of having made my own product and it was a psychological affect. Or perhaps...

My first experience with yellow birch didn't go so well. It had a very bitter quality. It's possible I burned it though and should give it another chance. With white birch, my thought was that it...

Well, I guess I'll just let you know as a figure it out myself. I did end up finding a bigger one.....about 11 inches by my estimate, tapped it and it's flowing good. Was thinking of making some...

Hey there friends. Just had a few questions for those of you who have tapped Black Birch. I live in an area where the tree is pretty rare, however I found a few but they are perhaps only six to seven...

Hey all!! Mark here from West central NH. Glad to have found this forum. I'm kinda new to syrup making, just the past few years or so. Mostly have been into wild plants and mushrooms but just love...