I thought the same thing about water going in, so I checked the sugar of the sap going in. It was 2.5% minus a little for temp correction.

psparr, was that 35 Brix or Baume? Did it foam up again? How much syrup did you end up with from the original 2 gallons of sweet?

I should go check the density of the sweet I pulled off and set aside. It probably won't be too high b/c I flooded the pan during the cool down, but it makes me wonder how much sugar I have in there. With that much sap and time cooking, it's gotta be in there somewhere.

Sean