@ghostsofpompeii after you collect enough of it to make a batch the sap is filtered through a simple cloth to remove any debris or bugs. The sap is then cooked, and cooked, and cooked through a lengthy process, usually accompanied by multiple pipes and beverages, to boil off most of the water and condense the sugar. I recommend this done outside else your house will become a sauna. Once the sap is close to being refined to the point of syrup I finish it off on the stove inside where I have a bit more control. It will finally be ready for the pancakes after it passes quality control testing (my four year old daughter). It does have a slight sweetness to it straight out of the tree but the amount of sugar concentration is quite low. It takes about 40 gallons of sap to make one gallon of syrup depending upon the year and maple variety. I have used the sap to make some coffee in my French press. Gives it a hint of mapley goodness. Don’t recommend doing that in a regular coffee pot else everything will need a good scrub. Speaking from sticky experience.
@MrMustache That sounds about as complicated as trying to make the old fashion hard fudge. But anything worth doing is worth doing right. Be honest now - did you come up with a product name for your home made maple syrup? Half the fun of attempting to make new tobacco blends was coming up with a name for it.
@ghostsofpompeii I agree with the doing it right! Can’t say I’ve ever thought about naming it. Just focused more on drenching it on a stack of flap jacks. Since you’ve brought it up though, I think Treecle might work.
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