Hopefully the sugar content will increase as the season progresses. In the meantime, I've been trying to find the threads that talk about sap to syrup ratios and can't find what I'm looking for. When I explain to folks how much sap it takes to make syrup, the general rule of thumb is 40:1 ratio correct? (I realize that ratio dependent on the sugar content of the syrup). So what does that 40:1 ratio translate to in terms of % sugar content? Anyone want to weigh in on the mathematical calculation req'd?