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Sorry, Arctichomesteader, that is not correct. Syrup must be cooked to a certain density--if it is too thin, it ferments and if it is too heavy, it crystalizes. Also, all grades of syrup are the same sweetness, none is sweeter than another. The color and flavor may be different, but again no grade should be thicker than another grade. I have been producing syrup on a large scale for over 30 years. A lot of good correct technical and other information can be had at vermontmaple.com: The Leading Vermont Maple Site on the Net.
Is that a legit site? It looks like one of those fake search engine type sites that come up when you have a typo in the URL or the domain hasn't been bought yet.
Is that a legit site? It looks like one of those fake search engine type sites that come up when you have a typo in the URL or the domain hasn't been bought yet.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
