Dear wwh,
And, too, it would depend upon the grade of maple syrup. I went to a sugar house in Connecticut a few years back, and watched the syrup being made. Now that is a sight to behold--that big metal tray with horizontal channels for the white syrup to go boiling about--the sweetness in the air like cotton candy--the heat of the fire--the steam in the air--the darkening of the syrup.
I understood from the syrup maker, who is no longer with us, that the later in the season, the darker the syrup that is finally bottled after processing. I can't remember, however, which is considered better--the early light syrup or the later darker syrup. I avoid the stuff myself, but, oh, I would love to visit a sugar house or two again before my time's up here.
Wonder how your Jack Wax would be affected by these different grades of syrup? (I have no idea anymore what this thread is about--oh, that's right: winter things--and here I've gone and bounced into syrup making--when's that? Early spring?)
Brisk regards,
WinterWax
