We boiled two batches last weekend and combined them for the final finish. We have learned that boil time, outside temperature and the nature of the sap all have an impact on the final product. Our Big Boil Weekend #1's Batch was subject to a very long boil time and was done during pretty cold weather. The result is what we've dubbed our Black Gold - dark, smoky, thick and so so maple-y. Mmmmm...like sugary motor oil. So good. Last weekend's batch however, came out that dark amber color that is more standardly recognized as "quality maple syrup". We got about the same yield, with much less boil time. But ya know what? It pales (pun intended) in comparison to the flavor put out by our Black Gold. Here's the two side by side:
We'll see what we get this weekend during Big Boil #3. The sap is still flowing so we might get a 4th chance this season to experiment.
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