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[quote=Anonymous][quote=Anonymous]It has nothing to do with when they tap the tree.  Someone's been pulling your leg.

Grade A is boiled longer, to produce a lighter, sweeter, clearer syrup.  Grade B is just not boiled quite so long.  From a distiller's point of view, it has more impurities.  Those impurities, of course, are maple flavor.  Which is why some people say they like Grade B better because it has more maple flavor.

It's just a personal preference--do you like lighter and sweeter, or darker and more mapley?  [/quote]

This is not true. I spent many cold Feb and March mornings making maple syrup with my grandpa when I was a kid and grew up thinking "real" maple syrup came in reused gallon milk jugs and never knew it was expensive or special. Sap is clear when it comes from the tree and tastes barely sweet, not like maple at all. It looks like water. The longer it boils, the darker it gets until it crystallizes and you mold it into maple candy. There is no impurities. What would those be leaves and bark? No - the sap is clear when it comes out and unless crap is falling off your gloves into the boiler it remains clear and slowly darkens. It is just like making caramel on your stove from sugar and water - on sap is water with the sugar already in it. [/quote]

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