Late season sap has less sugar, and so you have to start with more sap and boil more water off to get a pint of syrup with the same sugar content.

Accordingly, with late season sap, (1) more of the sugar caramelizes, which makes the syrup darker in color and gives it more of a caramel flavor, and (2) there is more "maple" taste in the syrup.

The "A" and "B" grading comes from long ago when maple syrup was marketed as a substitute for cane sugar, and a "purer" sugar taste was thought to be more desirable. Nowadays foodies frequently prefer the dark Grade B syrup as providing the more interesting taste. Periodically there is some discussion about revising the system to reflect that change in preferences.

Also: Restaurants use Grade B because it's darker (along with being more flavorful) so people use less of it because it's more visible on the plate.

It might even make me happier about apartment hunting, which is driving me up the wall right about now.

Long. As in, years worth. That's in an unopened can, of course.

Once opened, it should be kept in an airtight container and refrigerated. I've had it keep for many months that way - it would have gone longer, except we ate it all! You need to be careful to avoid contamination, so always pour out the amount you need to serve, never dip.

If you need to keep opened containers for a longer period of time, freeze them. It'll keep forever. Thaw at room temperature.

I'll wait for the Grade B, since it'll take that long for me to decide what I want to do.

Mmm, maple syrple.

(this after a group of sheep goes by singing "Here We Come A-Waffling")

Damn, now I want waffles. Will probably have to settle for buckwheat pancakes with blueberries. And maple syrup, of course. (Be quiet, my ancestors. I eat cane syrup sometimes. When I can find it.)

They have everything from grandfather clocks, tombstones, and little red wagons to the most serious plumbing supplies and specialized tools.

This is a family-owned business that's been going for at least three generations.

>>
>> Again it's the weather. The forecast is ever changing with the latest prediction being up to 3" of snow by the end of the day tomorrow with daytime highs at or below freezing until Friday.

The sap started running last Friday with a little accumulation in both the storage tank near the shed as well as the one now placed in the southwest hollow; there is about 75 gallons total on hand, which is not enough to start the evaporator.

The snow is slowly melting and is now about 18" deep in the southwest hollow and about a foot deep above the shed. I had thought we would be boiling sap this weekend but if the weather forecast holds true it won't be until the following week. Hopefully what we have won't spoil before we get enough to boil.
>>

Personally, I think if it's cold enough for snow, spoilage shouldn't be a problem.

The nice folks at Hicks say "Give us an address and we'll figure the postage."

So, if you e-mail me your address (to yog @ sff.net) I can ask 'em.

:)

I would happily do so. Address as above.

A gallon of syrup weighs approximately 12 pounds (5.4 kilos).

It is indeed very good stuff, and well worth the effort to obtain it.

A gallon of syrup lasts me about a year; refrigerated that's no problem.

Apparently some folks don't know that, though.

TNH just convinced me over Twitter that I should order a gallon out to CA; I'll call them in the morning and do it.

(Has anyone tried brewing with this stuff, as suggested in Jim Macdonald's link @4?)

I haven't made it, but I've had it to drink. Apparently, you make it like Honey Mead, just substituting the syrup.

Every year my uncles tap the trees with the help of such family members as can join them and boil down the sap - not a commercial operation, but those who participate get the syrup for their trouble.

It was good, and tasted faintly maple-y. I would think hops would certainly give the maple flavour a fight; then again, I hate beer, so I may not be your best sample.

Based on baking experience, I would suggest a darker more robust syrup, like a B (No.2) Amber. Of brewing experience, I have none.

Hydromellerie Intermiel, which makes Geai Bleu, is local to me. You can find more info about the product here, if you like.

But not apple pie and cheddar. YMMV

In my family, "an apple pie without the cheese, is like a hug without the squeeze".

So apple pie and cheddar is simply no gouda?

More on topic, recently I made blueberry muffins and substituted maple syrup for some of the sugar. The muffins had a subtle maple flavor that was very nice with the blueberries. Recommended.

Now I'm off to ponder ways to entice mes amis Montrealais to make a little detour before crossing the border.