Finished everything tonight at 8PM. That's nice because usually it's much later. The turkey fryers worked really well when turned up high, getting through the 30-35 gallons of sap in about 7 1/2 hours. I also waited longer this time before bringing it onto the kitchen stove. The finishing process was a little faster because of that.
The syrup made last night (below, left) used sap from last weekend and Monday. The syrup made today (below, right) was from late-week sap. It looks a lot darker and tastes a little stronger. I've heard that batch processing like this can make the syrup darker, but haven't found many sources online for that (let me know if you can confirm).
2 comments:
It is my experience that maple syrup gets dark for two reasons:
1. It got burned. But then it tastes burned.
2. As the season progresses, and the temperature warms, and trees get ready to bud, the sap make up changes resulting in a darkening. The final product has a rick maple flavor.
Congratulations on your record production.
Its no wonder the Maple tree is the national tree of Canada as well.
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