I don't really know how they check for sugar content but it would make
sense that it is some sort of SG gauge.  The only ones I know that really
do that are the sugarmakers who buy sap, the price goes by sugar content.
The "rule of thumb" has always been 40 gal of sap to make a gal of syrup.
Ruth



At 8:33 AM -0400 4/2/08, Rudy R Christian wrote:
>-----Original Message-----
>Ruth wrote:
>
>>Our "peeper swamp" is still covered with a thick blanket of snow... It
>isn't very sweet though, only 1.7% sugar....fog eats snow,<
>
>
>I hope that fog has done its job by the IPTW in July!
>
>We never actually check for percentage of sugar. Do you do that by a
>specific gravity check? We usually just try to gauge the gallons raw to
>gallons boiled down ratio. This year it seems to be running under 50:1 which
>is pretty good for maple trees in these here parts.
>
>Rudy
-- 
Ruth Barton
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Dummerston, VT

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