"REAL" maple syrup users / producers

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Turbo Indian

worlds quickest 6cyl bird
Joined
Sep 25, 2003
Messages
3,493
just wondering how many of you folks only eat REAL maple syrup. long story short, I grew up making maple syrup. our family was real strict make a quality syrup, if there was anything wrong with it it was dumped.

well the last few years I have been buying my syrup on Ebay. the funny thing is the last to maple producers I bought from seen my address of NC & I assume they thought, hey this syrup is going to NC, they will not know the difference between good syrup & bad syrup. WRONG last year some clown from NY sent me a gallon of buddy syrup, (sap that was taken from trees that started to bud).

this year another producer from Vermont sent me a gallon of grade B syrup when they advertised grade A. WRONG again I know my syrup, do not try to pull a fast one. in both situations I contacted the sellers & told them what they sold me was was NOT was acceptable. I gave them a choice to either replace it, or I WILL contact the dept of ag & markets. needless to say they made it right by sending a gallon of good quality syrup.
 
buddy syrup, (sap that was taken from trees that started to bud).

Whats the taste like? does it have a bitter taste? not as sweet?, salty? color darker? lighter? should the color be spot on amber?
I like to think I only use the good grade A stuff on me pancakes but its store bought and without really knowing I just look for the best looking label:redface:
 
Whats the taste like? does it have a bitter taste? not as sweet?, salty? color darker? lighter? should the color be spot on amber?
I like to think I only use the good grade A stuff on me pancakes but its store bought and without really knowing I just look for the best looking label:redface:

it's sort of hard to explain. this may sound stupid but it tastes like cheying on tree bark. sort of a bitter taste. if it is buddy usualy it is darker because it is from the end of the season, but this is not always true. 99% of the store bought syrup is going to be dark amber. I prefer dark amber, it has a strong maple flavor. the lighter the amber the lighter the maple taste.
 
I live in a part of Ohio famous for its maple syrup let me know and i can get ya some. Look up Chardon Ohio maple syrup if u wanna check it out.
 
I live in a part of Ohio famous for its maple syrup let me know and i can get ya some. Look up Chardon Ohio maple syrup if u wanna check it out.
I should be good for about 1 year. I have about 1 1/2 gallons left. but I will keep you in mind.
 
it's sort of hard to explain. this may sound stupid but it tastes like cheying on tree bark. sort of a bitter taste.

K my first guess at bitter without really knowing, just picturing in my head when i asked que, and tree bark without gravel just doesnt sound too good:eek:

How would you get the light amber from dark? is it the time of the year, the temps? or the trees?
 
I would love to try some of that! I have saw shows on Food Network etc on how it is made, pretty interesting.

Anybody have some links of where to buy?
 
They had a short on the weather channel today about syrup. :eek:

Takes a good frost/freeze and then warm days to get it running.

Weather conditions play a big role in the quality and yield.

And a sugar maple has to be about 40 years old to produce.

I like to cut the 100% pure with some log cabin. :p

Then again I lived long enough that I can remember the 10% real stuff which was real good in the old glass bottle days. :cool:

That's about all I learned today in 5 minutes. :biggrin:
 
I wont allow any fake syrup in the house (brown corn syrup), but I never knew there was a difference in the real ones. I just checked my bottle, its grade B. I will have to compare them.
 
I would love to try some of that! I have saw shows on Food Network etc on how it is made, pretty interesting.

Anybody have some links of where to buy?
ty sent you a PM.

They had a short on the weather channel today about syrup. :eek:

Takes a good frost/freeze and then warm days to get it running.

Weather conditions play a big role in the quality and yield.

And a sugar maple has to be about 40 years old to produce.

I like to cut the 100% pure with some log cabin. :p

Then again I lived long enough that I can remember the 10% real stuff which was real good in the old glass bottle days. :cool:

That's about all I learned today in 5 minutes. :biggrin:

the weather must be freezing nights & thawing days. it takes on the average of 50 gal. of sap to make 1 gallon of syrup, that is why it is so expensive.

I wont allow any fake syrup in the house (brown corn syrup), but I never knew there was a difference in the real ones. I just checked my bottle, its grade B. I will have to compare them.
there is NOTHING wrong with grade B syrup, it just has a stronger taste. we use grade B for cooking, maple yams, glazed carrots, maple ham, you name it I make it with maple.
I lied about dumping our bad syrup. we would actually sell it to a wholesale co. that would use it in maple flavored products you buy in the grocery store, like maple flavored oatmeal, maple ham & other flavored foods.
 
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