Awesome news! So glad you’re 99% better and that’s in just 50 days or so!
@ParallelLines my back was killing me yesterday. That’s how I remembered 
Do you usually separate them to create distinct varieties of maple syrup? “Ah, yes - red maple - 2024 if I’m not mistaken, it has that hint of warm caramel from the early frost that year.”
Or do you aggregate them for convenience and to create that distinct blended taste? "Why, I’d know that flavor profile anywhere! That has to be a Chez Qadgop Syrup. No one else has the distinct je ne sais quoi one gets from that blend of 43% red, 34% silver and 23% Norway maple!
Seconding that. And congrats on the syrup!
Good to hear you are getting some relief!
A fun idea, but waaaaay too much work for me. If it’s genus maple, it all goes into the same bucket for reverse osmosis filtering and boiling. That even included some box elder sap (genus maple) this year, but they underperformed so much (giving only maybe a third of a gallon of sap) that I won’t tap them again.
Nope, the only one I do separately is walnut. Though some maple guys tap their walnut trees and add that sap to the general maple collection too.
I’ve considered birch as I have a forest full of them, but they’re about 80:1 sap to syrup ratio plus the stuff scorches easily without constant attention.
Great news!
I’m surprised that Norway maple is good for syrup. The mature leaves leak latex when you rip them. I assume the early sap doesn’t have that problem?
I had pure silver maple syrup once, from a local place that mostly has silver maples. I like to imagine that i tasted the difference. It was very good.
Haven’t noticed the problem. Of course sap runs and then stops running long before the leaves show up. It’s always been crystal clear.