>>2315054Remember: 40 to 1 from sugar maple sap to syrup. Birch is from 80:1 to 120:1, hence why that syrup is so fucking expensive. Yellow birch tastes and smell like Chiclets gum. Special equipment: 3/8" stainless bit with a wood stopper at 1". Drill with a slightly upwards angle and hammer in picrelated and hook a bucket. Don't let the water sit too long, it'll fuck up the flavor at then. If it freezes during the night, dispose of the ice and keep the liquid at the bottom of the bucket, it is more concentrated. At the end, use a float thermometer (they are expensive) and when it is indeed syrup, filter with a paper prefilter and a felt one (both have to be boiled prior to remove anything to contaminate the flavor).
