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  • a happy, ordinary, middle-aged, suburban woman who paints odd pictures, gardens in a straw hat, lives with the love of her life, is owned by one cat and the ghosts of several others, and walks a little funny 'cause she has a fake leg. She started this website because there's more to life than what we lose, and we need to let each other know what's possible, even if it's only a happy, ordinary life.

November 2011

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    sara at saraarts dot com

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In case you're interested, it takes 10 gallons of sap to make 1 quart of maple syrup and each tree will produce roughly 10 gallons of sap. A sap producing tree won't be suitable for making maple-syrup grade sap until it is roughly 40 years old.

The grades actually corresponds (roughly) to when in the season the maple sap was harvested. The differences in the taste and consistency between grades is actually caused by changes in the trees as the season passes (very dependent on the metabolism of the tree).

If you are looking for more mapleness per drop in American made syrups, you should look for "made in Vermont". A gallon of Vermont syrup --in the same grade and colour class-- weighs more than a gallon of any other American maple syrup because of the rigourous standards in Vermont (elsewhere in the US the gradings are voluntary standards, not so in Vermont).

Up here in Canada there is a different grading system, Canada #1 maple syrup (which comes in Extra light, Light, and Medium colour classes), Canada #2 (which is Amber) and Canada #3 (Dark). The majority of maple syrup sold worldwide for table use is Canada #1 Medium.


Thank you, Huxley!!! That's extremely interesting information, especially about the color changes.

So here's the real question: Is the difference in flavor between Grade A light amber and Grade B strictly in my head? I think my true love and I shall have to take a trip north to Vermont one of these days, strictly in the interests of scientific inquiry, mind you. I'm too lazy to look stuff up on the web when I have a head cold, but I may not be too lazy to go spend some winter weekend in a B&B sampling different grades of maple syrup. I just might be able to find the strength to take on that challenge somehow. ;)


Hi Sara,

Nope, the taste is definitely different and I'd bet you could tell the difference with your eyes closed.

Grade A is tapped (depending on the area's climate) around February while Grade B would be during the transition to Spring. Lots of changes in the trees and in the sap at those points so it is probably not surprising the taste would change.


Yay for black bananas and those yummy looking muffins.

Boo for Experiences.

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