Quote Originally Posted by Homestead Maple View Post
Taking maple sugar and dissolving it with tap water to bring it back to maple syrup?
Also, the density that would be allowed reads;
Minimum soluble solids of 66% (66.5 - 67.5% for best flavour).
This would be a lighter density than some states allow now. I suppose maple makers would benefit from higher syrup yields, from their sap.
Yes, that is exactly it. Basically it allows people to dilute back to the syrup from some other pure maple product (candy or sugar) or to dilute back if the syrup is too heavy. Let's say you make a batch that is too dense. Without this statement, it is too dense, and therefore can't be sold as syrup. This definition specifically allows you to add water to get back to the proper density.

The range of density covers all the states/provinces, but does not restrict states/provinces from placing further limitations on syrup within their boundaries as long as they fit within this range.