In a few weeks it will be maple sugaring season up here in Vermont and so I was wondering if any of you out there brewed a batch with just maple sap and not water and what the results were. Also - would a standard recipe have to be adapted at all?
I think Charlie P. mentions this method in the joy book. A friend of mine sugars every year and he said it would be no problem getting 5 - 7 gallons of sap from him. Just to clarify - I'm talking sap not the finished syrup.
any thoughts anyone?
thanks -
I think Charlie P. mentions this method in the joy book. A friend of mine sugars every year and he said it would be no problem getting 5 - 7 gallons of sap from him. Just to clarify - I'm talking sap not the finished syrup.
any thoughts anyone?
thanks -