It seems maple syrup production at the commercial level has a lot more to it than the average person is aware. Thanks for this explanation video on how maple syrup is graded. I just know the end product tastes great.
I honestly didn't realize that there was fake syrup on the shelves until i started watching these videos. So for the first time i read the ingredients and bought the one that said only maple syrup. what a difference in taste! Very good taste! Made in Canada, I bet a lot of people don't know this.
I didn't realize you tested your Maple Syrup with a gauge to get a good reading that was interesting Nikki. It reminds me of how you test the hardness of well water.
My family has been making our own maple syrup from trees in our yard for about 30 years now, about 5-6 gallons of syrup each time. We don't use any reverse osmosis, just boiling it down. The vast majority of what we get would probably be considered dark, even from the earlier sap. The dark is my favorite, such an intense maple flavor. I think I'm going to go make some French toast!
I thought this was your makeup case you were opening up and I couldn't figure out what was going on! Great job very informational good presentation. Thank you
I'm so glad I found this channel, it's some great information and I really look forward to the tour of the new maple house once it's complete and set up, sadly it won't be up and running until almost a year from now for us to see it in operation. I guess I'll just have to keep checking out this channel. And yes of course I subscribed and clicked on the bell so I will get a notification whenever you post one of your informative and or fun videos. As someone who lives out in California in the suburbs Watching your videos has been a real eye-opener into how maple syrup is captured and processed, well done.
Okay Queen of the sugar bush, excellent presentation. . . I am sitting here at my table with a plate of hotcakes, (and some peanut butter) would you please pass the VERY DARK maple syrup?? Yes, you heard it right! That's what I'm looking for, seriously! Blessings! S. Carolina
We are in Northern Pa and every drop of our syrup is cooked over a wood fire. Dark and rich. I cannot stand to put that clear water in my mouth. Why not just use butter and brown sugar and save the expense of buying syrup.I never understood it. Glad others enjoy it !!
We used to use a wood fired evaporator but it just wasn't feasible the larger we got! All our syrup is delicious but we also personally prefer the Amber and dark so much flavor!
Talk about timing, I'm watching you as I sit here drinking my coffee I brewed and I always add Maple syrup instead of sugar. Mean while, my son just woke up and is cooking Pepperidge Farms French Toast which has maple syrup scent when in the toaster. Talk about timing.....
Ok... I'm sold... really don't eat pancakes or waffles much. I would like to try the maple in my coffee instead of honey... reccomendations on color ? Thank you
Hmm. Didn’t know the cooking grade was any different than the “breakfast” grade. Interesting. What are the primary reasons for the variations in the sap? Weather would be the biggest, I presume. How about soil? Would differences in soil quality make for variation in quantity or quality of sap?
yes!!!! I should have one of those for you soon. We are currently trying to nail down stain, paint, and lighting. Once we make those decisions I should have an update of that all going up!
we have too much to worry about on the dairy farm side of things with a dry summer to be thinking about the maple season. However, we are praying that next years maple season will be better than this years.
@@MapleFarmer oh haaa say no more.....dairy and heat we know this all to well! We run a berry operation, drought bad!!! Syrup up here was the best either.
I think taste testing on vanilla icecream is better than your little gauge .is it true at the end of the season the sap will get cloudy that means it time to stop .like your channel take csre .
@@MapleFarmer I wondered the same thing about blending. So should I assume that some producers blend? I had no idea that there were different grades of Maple syrup or that syrup produced in different regions have a distinct flavor. Super interesting!
