Here’s that Canadian maple flavor guide. Tag yourself, I’m Rancid grease-Marshmallow. agriculture.canada.ca/sites/default/files/legacy/resources/prod/doc/sci/maple-erable/maple-erable_eng.pdf
But how do they get the different grades MADE? That was never addressed in the video. Do different maple trees produce different kinds of syrup, or is it kinda random and you just have to determine what grade it is after it’s made?
The short answer is that no one is completely sure. The amount of time the sap has to boil for is a factor, which in turn depends on the sugar concentration of the sap and the weather when you boil. Bacteria, seasonal conditions, and pure random chance may all be involved, as well. Basically, you don’t really set out to make a specific grade. You make maple syrup and then find out what grade nature gave you.
Good question. We just double checked this with Dr. Perkins, and the distribution of grades varies from year to year. Generally you'd expect to get some of each grade every year, with lighter grades **tending** to come earlier in the season and darker grades later.
I've never even tasted maple syrup, but the video made me want to try some of this grade B. Also, drilling holes in the trees is how latex is collected for making rubber.
When I was a kid back in the 1950s, I often wondered why the label on our Log Cabin Maple Syrup said "85% sugar and 15% maple sugar syrups". By the way, now that I live in Germany, we can get 2 grades of maple syrup: A and C (C tastes better, stronger, in my opinion).
I love how in the end of the video the maple people say "later" rather than "good bye" because George will obviously have to come back for the camera that is shooting him going away
Thank you so much for clarifying this. I, too, am a "Grade B guy" and have been scratching my head, wondering where that amber elixir has gone. Now I know what to look for!
Good video, I learnt something useful that I shall make use of the next time I am in the "fancier" supermarket I go to. Also, I love that it was "HMS Maillard Reaction" and that you said carAmel correctly, to start with anyway. Bravo!
Great video but I'd like to mention there were two misconceptions in the video. First when you drill into the tree, sap doesn't come out like a fountain. It drips! Secondly, when you were talking about ROing, you mentioned heat. ROing the sap does not include any heating. It removes water to make a higher content concentrate so less boiling time. Thanks for the great video!
Good video. I was talking to someone in our hiking club and somehow we got onto the subject of maple syrup. He told me most of the stuff you get in stores or at restaurants is just plain crap and not real syrup. That made me look up videos on the subject and found this to be both very informative and interesting. I never knew there was so much to making of real maple syrup and that there is a International Maple Syrup Institute. Next thing I am going to look up is if there is any difference between Canadian and Vermont syrup. My friend told me probably not. Hopefully I will be able to find out.
What was the white powder added at the beginning of the 3 second montage? The only thing that comes to mind is a preservative but sugar IS a preservative so I'm a bit confused. TIA!
Was/is there a grade C or D? I feel like I used to get a maple syrup that was quite dark, less viscous but had a very robust flavor. It was awesome. 🧑🍳💋
Some operations use propane or natural gas. But there is often a lot of wood available for burning in a sugarbush forest. At home you can boil it on the stove and filter it through coffee filters.
CLICK-BAIT WARNING: They DO still make Grade B maple syrup, it's just that in 2014 they decided to re-brand Grade B as "Grade A | Dark Color and Robust Flavor" because people kept thinking that Grade B implied it was an inferior product. Reactions people: you DON'T need to do click-bait like this to draw people in. Just be honest and engaging.
dark syrup is simply a result caused by oxidation and or bacteria braking down the sugars usually done somewhere in between collecting an boiling. the higher the amount of inverted sugars the more darkening will happen. if you were to instantaneously process the sap from the trees it would always be golden.
The trees produce quite a bit of excess sap, so as long as you don't put a tap on a tree that's too small, the tree is perfectly fine. Remove the tap and the tree starts to heal, and after a couple years the whole will be completely grown over.
The informal rule is you can tap a tree when its diameter equals the size of a bucket. Some trees have been tapped for decades, with multiple taps. Also, you can get excellent syrup from red maples (acer rubrum), also known as swamp maples.
Click bait indeed. Your information is incomplete and I would say poorly researched. The main process by which color and flavor are imparted to maple syrup is by natural bacterial metabolism of the sucrose in maple sap prior to being boiled. This is why late season syrup has darker color and more intense maple flavor, by outside temperature increases and higher bacterial involvement splitting the sucrose bonds into glucose and fructose.
Probably wanted to keep the video to a tidy length. Besides. RO is relatively new to maple syrup production. But a agree with you, most larger producers use it.
As a german I´m completly astonished that there are different grades behind maple syrup. To me there were just two grades: maple syrup yes, maple syrup no.
Grade is only determined by color . taste has nothing to do with it in general certain colors have certain taste but not always. there is very little a producer can do to make a certain grade you get what the good Lord gives you
Generally color is the determining factor, BUT if you read the rules closely, flavor is supposed to be considered. Apparently, a sample could be graded as say, golden delicate by light transmission, but have too strong of a flavor and in that situation, it should be graded as amber rich.
@@ryanbrowne4374 that is not true I make over 2000 gal of syrup a year sell half of it in bulk 40gal barrels to other producers or big packers one of the biggest in the U.S. it is purely graded on color. Flavor can be subject to opinions color can't
@@ryanbrowne4374 you are correct. When you sell Bulk syrup they check light transmission and they always taste it. I have had lighter syrup graded lower because of a stronger taste. Been making syrup for 40 years.
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Here’s that Canadian maple flavor guide. Tag yourself, I’m Rancid grease-Marshmallow. agriculture.canada.ca/sites/default/files/legacy/resources/prod/doc/sci/maple-erable/maple-erable_eng.pdf
Hi, I'm Smoked Flowers
But how do they get the different grades MADE? That was never addressed in the video. Do different maple trees produce different kinds of syrup, or is it kinda random and you just have to determine what grade it is after it’s made?
The short answer is that no one is completely sure. The amount of time the sap has to boil for is a factor, which in turn depends on the sugar concentration of the sap and the weather when you boil. Bacteria, seasonal conditions, and pure random chance may all be involved, as well. Basically, you don’t really set out to make a specific grade. You make maple syrup and then find out what grade nature gave you.
@@ACSReactions so the same trees can produce different grades in different years?
the same trees can produce different grades from day to day, even
@@ACSReactions are some rarer than others? I’m Canadian and I’m ashamed not to know this 😂
Good question. We just double checked this with Dr. Perkins, and the distribution of grades varies from year to year. Generally you'd expect to get some of each grade every year, with lighter grades **tending** to come earlier in the season and darker grades later.
actual standing ovation for the last second of the video, beautiful
This was such a well paced, tight script. Well done!
Very informative explanation. Thank you.
Hi Bill and Susan. That was fun!
This is one of my favorite channels. Uniformly top quality content. Thanks, ACS!
Yeah! Wish the Royal Society of Chemistry would follow suit!
Very informative, I like how the technical information wasn't "boiled down" too much 🤓
I've never even tasted maple syrup, but the video made me want to try some of this grade B. Also, drilling holes in the trees is how latex is collected for making rubber.
Grade B is sooo good. Very rich, nuanced.
That ending 🤣
look if you made it all the way to the end of this one the least we could do is be honest with you
Thank you for putting my 5 years of chemistry undergraduate knowledge in 13 minutes 44 seconds.
When I was a kid back in the 1950s, I often wondered why the label on our Log Cabin Maple Syrup said "85% sugar and 15% maple sugar syrups". By the way, now that I live in Germany, we can get 2 grades of maple syrup: A and C (C tastes better, stronger, in my opinion).
I love how in the end of the video the maple people say "later" rather than "good bye" because George will obviously have to come back for the camera that is shooting him going away
I love the disclaimer at the very end.
Thank you so much for clarifying this. I, too, am a "Grade B guy" and have been scratching my head, wondering where that amber elixir has gone. Now I know what to look for!
Good video, I learnt something useful that I shall make use of the next time I am in the "fancier" supermarket I go to. Also, I love that it was "HMS Maillard Reaction" and that you said carAmel correctly, to start with anyway. Bravo!
Great video but I'd like to mention there were two misconceptions in the video. First when you drill into the tree, sap doesn't come out like a fountain. It drips! Secondly, when you were talking about ROing, you mentioned heat. ROing the sap does not include any heating. It removes water to make a higher content concentrate so less boiling time. Thanks for the great video!
Hey wait a moment. I think I was just tricked into learning something.
Glastenview is the best looking forward to another trip to VT soon and stopping by for some awesome maple syrup!
Good video. I was talking to someone in our hiking club and somehow we got onto the subject of maple syrup. He told me most of the stuff you get in stores or at restaurants is just plain crap and not real syrup. That made me look up videos on the subject and found this to be both very informative and interesting. I never knew there was so much to making of real maple syrup and that there is a International Maple Syrup Institute. Next thing I am going to look up is if there is any difference between Canadian and Vermont syrup. My friend told me probably not. Hopefully I will be able to find out.
Your trip was like returning to my childhood -- except for the reverse osmosis ;-)
Excellent video. Tricked yet satisfied.
Down in South America, the closest thing I've tried is my mom's Jatobá (Hymenaea sp.) bark syrup, served on top of coconut pudding.
You are a very talented video maker .
What was the white powder added at the beginning of the 3 second montage? The only thing that comes to mind is a preservative but sugar IS a preservative so I'm a bit confused. TIA!
That was diatomaceous earth that's used to filter the syrup.
Was/is there a grade C or D? I feel like I used to get a maple syrup that was quite dark, less viscous but had a very robust flavor. It was awesome. 🧑🍳💋
Great video 👍🏽
I loooove maple syrup 😋
Amazing video
Epic video. Thank!
Great video 👨🔬🧪⚗️🍁
I've been clickbaited AND I learned something?? What the frick
Dark maple syrup is also my favorite.
Excellent great job everybody yay Canada, eh 🇨🇦♥️🌏
Yey science! 🎉
Excelente video .
Why do they use wood instead of electrical heaters?
Cost per btu used. Wood is cheaper overall.
Some operations use propane or natural gas. But there is often a lot of wood available for burning in a sugarbush forest. At home you can boil it on the stove and filter it through coffee filters.
@@douglasmaass7530 Makes sense, in retrospect, we had wood heating in our moutain home in West Virginia.
Hi, excuse me. Did you just say "national maple syrup institute"
Scitechdaily is using your video and transcribed the audio into what looks like its own article . . .except it's just straight stolen.
CLICK-BAIT WARNING: They DO still make Grade B maple syrup, it's just that in 2014 they decided to re-brand Grade B as "Grade A | Dark Color and Robust Flavor" because people kept thinking that Grade B implied it was an inferior product.
Reactions people: you DON'T need to do click-bait like this to draw people in. Just be honest and engaging.
dark syrup is simply a result caused by oxidation and or bacteria braking down the sugars usually done somewhere in between collecting an boiling. the higher the amount of inverted sugars the more darkening will happen. if you were to instantaneously process the sap from the trees it would always be golden.
Grade D is where it's at.
Why bother calling it Grade A at all?
Marketing...
Does that not hurt the trees?
The trees produce quite a bit of excess sap, so as long as you don't put a tap on a tree that's too small, the tree is perfectly fine. Remove the tap and the tree starts to heal, and after a couple years the whole will be completely grown over.
If overdone yea it can, and the tap holes can become infected but the owners of the trees make sure they are well treated and kept healthy.
It's like donating blood, so long as you're careful and only draw a certain amount from each tree they're fine.
The informal rule is you can tap a tree when its diameter equals the size of a bucket. Some trees have been tapped for decades, with multiple taps. Also, you can get excellent syrup from red maples (acer rubrum), also known as swamp maples.
Click bait indeed. Your information is incomplete and I would say poorly researched. The main process by which color and flavor are imparted to maple syrup is by natural bacterial metabolism of the sucrose in maple sap prior to being boiled. This is why late season syrup has darker color and more intense maple flavor, by outside temperature increases and higher bacterial involvement splitting the sucrose bonds into glucose and fructose.
dont look very economic and efficence to me, why not use revert osmosis remove most water then heat it?
Probably wanted to keep the video to a tidy length. Besides. RO is relatively new to maple syrup production. But a agree with you, most larger producers use it.
TIL Vermont isn't a Canadian state
As a german I´m completly astonished that there are different grades behind maple syrup. To me there were just two grades: maple syrup yes, maple syrup no.
Seems to me you are draining off the tree’s life energy. Can’t be healthy for the tree. Am I wrong? Thanks.
Woh
Grade is only determined by color . taste has nothing to do with it in general certain colors have certain taste but not always. there is very little a producer can do to make a certain grade you get what the good Lord gives you
Generally color is the determining factor, BUT if you read the rules closely, flavor is supposed to be considered. Apparently, a sample could be graded as say, golden delicate by light transmission, but have too strong of a flavor and in that situation, it should be graded as amber rich.
@@ryanbrowne4374 that is not true I make over 2000 gal of syrup a year sell half of it in bulk 40gal barrels to other producers or big packers one of the biggest in the U.S. it is purely graded on color. Flavor can be subject to opinions color can't
@@ryanbrowne4374 you are correct. When you sell Bulk syrup they check light transmission and they always taste it. I have had lighter syrup graded lower because of a stronger taste. Been making syrup for 40 years.
They took a simple system and made it hard! That is what people do. Also he is not telling the truth. Maple syrup in mostly fructose!
Real maple syrup is about 4% fructose. Maybe you are thinking of the maple-flavored pancake syrup you find in most groceries?
what is it with youtubers talking with food in your mouth?! its gross af