Removing Taps at end of Season from Reds

[maple flats]

I used to be all sugarmaples until about 6 years ago. For the first 5 of those I removed the reds as the buds just opened, by removing those laterals from the system. I had the reds on separate laterals. Then Dr Tim said it was not necessary and this past season I left the reds on, and then pulled the taps when the sugar maples were pulled. I got no buddy or ropey syrup, all was grade A and in fact, even my final cleanup yielded no Very Dark.
I do believe that the mix of sugar and red maples makes a better tasting syrup. Last year I was at about 50/50 on each.

[Sugar Bear]

Last year about mid Feb I boiled off a gallon of red sap alongside a gallon of sugar sap, both close to syrup consistency. Both appeared and tasted exactly alike. I noticed my Red Maple tap either just gave good clear sap or shut down. And never really left cloudy or even slightly hazy sap in the pail. Or any of the pinkish slime that the Sugar Maples eventually start to leave. My Red tap did not flow very fast even though it was in a 36" diameter tree and into good green wood.

Does anybody have any experience with Norwegian sap? Many years ago I boiled some Norwegian sap and as I remember it splattered like crazy in the pan when it was still a good distance from being syrup.

[littleTapper]

Does anybody have any experience with Norwegian sap? Many years ago I boiled some Norwegian sap and as I remember it splattered like crazy in the pan when it was still a good distance from being syrup.

I have a seven Norways on vac and one on a bucket so the sap gets mixed with silver and sugar sap. Used to tap a large Norway at my mother-in-law's that is an absolute gusher. They make great syrup. I have boiled some separate in the past and have had no popping. Maybe a heavy niter condition?