Yer opinion Sparkie, which do you like better, the maple or the walnut? Will you make the walnut again?
Curious, how do you know when you have reduced the sap far enough? You got a gizmo that you use to test it that tells you?
I prefer the maple, but the walnut is very good also. As far as making it again, it depends on the feedback we get. If it goes over well, we probably will.
Yes, the density is checked using a syrup hydrometer that is calibrated for the correct sugar content, which is 66 brix. Somewhere in this thread there's a photo that shows it in use....not sure where it's at.
Here:
