Edgar: Thanks for the brief background on syrup production. I had no idea it was so involved. I always knew that it took a lot of sap to make a gallon. Is that 35:1 ration pretty standard? Also didn't know that the sugar content fluctuates year-to-year, and is also different by region. I'm curious... do you have a device that measures the sugar content of the sap? I'm sad to think about the possibility that syrup production could be a thing of the past in Connecticut and I didn't even think about the affects of climate change and insects on the maples. Thanks for clarifying my question on the radio.
Best,
Bob
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