Mapling (Mae*pel*ing)

2,500 milliliters of syrup--the product of three days of boiling sap down.

2,500 milliliters of syrup–the product of three days of boiling sap down.

And the maple syrup making goes on.  Another batch is canned, sealed and heads for storage.  It took 25 gallons of sap to make the .625 gallons of syrup shown here.

You see 3 grades of syrup in the image.  The clear, top-left jar is the first pouring–mostly free of protein.  The reddish top-right is is the middle pouring, and the darkest jar at bottom center is the syrup from the bottom of the cauldron.  I like it all, but find the clearest stuff has a mild flavor reminiscent of vanilla and anise.  The darkest has the strongest traditional maple flavor.

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