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I did my first boil ever this past Friday. (I'm hooked)

We started with 30 gallons of sap and after a long night ended up with about a quart of syrup.
The finished product was dark and robust with a distinct flavor. I did the finishing boil in a stainless stock pot on the kitchen stove. It tastes good, just different....

My question is: Does the syrup lighten as the season progresses? Does the stainless pot make a difference vs a cast iron Dutch oven type pot with regard to flavor? Does the flavor have to do with the trees on my property or because of some circumstance I created?


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