Quote Originally Posted by GrowlingMaple View Post
Quick question for Dr. Perkins or anyone else who might want to weigh in. Is it possible that sugar maples with lower sugar content produce tastier syrup, that is, if you are boiling 55 gallons to one instead of 35, maybe that means that the other components that add to the maple flavor are more concentrated in the finished product. It's also possible that everything is watered down in such trees, not just the sugar. Just something that's been on my mind... especially two years ago when we were pulling 1% out of the woods!
I've wondered this at times. I find the low sugar is usually accompanied by many non freezing nights which also pulls sap from different places. So it's hard to say really, but the theory is definitely valid. In general I don't think the mineral load changes alot, it's still the same amount just watered down a bit.