Ok.. Finished another batch this morning.. This time we had 78 litres boiled down to 1765 ml.. By way of rule of 86, this is 1.95% sugar content.. So much improvement from the 1.74% from 2 days ago!
I am going to purchase a sap hydrometer though just as I like the way Karen has set up her system.. Knowing How long the boil will take etc.
Three questions...
Galena, you mentioned the first batch of the season always tasting like marshmallows... My first two do have a distinct flavour to them... I guess that's normal? I'm assuming that the syrup would never taste like the store purchase maple syrup.
Second question is 2 of my trees are putting out sap that has a slight tinge of clear but tan colour.. Just a hint of brown... They both taste like sugar water... But is this normal because I can't find anything in the literature that's speaks to this issue..
Thirdly, does anyone let it boil to 220 degrees farenheight as opposed to 219? I've read you can do both. Will this change the colour or grade of the syrup or just consistency?
Sorry.. I know lots of questions but if I'm producing the stuff I may as well get a little guidance from the more seasoned sugar makers on this forum..
Thanks again
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