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

@LeRoiJojo

2 жыл бұрын

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?

@ACSReactions

2 жыл бұрын

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.

@jogandsp

2 жыл бұрын

@@ACSReactions so the same trees can produce different grades in different years?

@ACSReactions

2 жыл бұрын

the same trees can produce different grades from day to day, even

@ImTHECarlos98

2 жыл бұрын

@@ACSReactions are some rarer than others? I’m Canadian and I’m ashamed not to know this 😂

@ACSReactions

2 жыл бұрын

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

Thank you for putting my 5 years of chemistry undergraduate knowledge in 13 minutes 44 seconds.

This was such a well paced, tight script. Well done!

after my trip to VT and NH, i have a 4+ year supply of 4 different grades of syrup. i literally dont have enough recipes to even use it all

@ACSReactions

2 жыл бұрын

Pro tip: if you watch this video every day it'll give you a constant craving for maple syrup and you'll go through it much faster. Ask me how I know.

@orchdork775

2 жыл бұрын

I'll take some!!! 😁

@Mcfly88Butthead

2 жыл бұрын

@@ACSReactions maybe i’ll switch my audiobook for this videos to fall asleep to every night

@ryanbrowne4374

2 жыл бұрын

Put it in your coffee! And forget recipes, just put it in everything. Salad dressing and anything that's at all Asian-food inspired are favorites over here.

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.

@boogiedaddy3434

Жыл бұрын

Grade B is sooo good. Very rich, nuanced.

Very informative, I like how the technical information wasn't "boiled down" too much 🤓

Hey wait a moment. I think I was just tricked into learning something.

Very informative explanation. Thank you. Hi Bill and Susan. That was fun!

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).

That ending 🤣

@ACSReactions

2 жыл бұрын

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 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!

I love the disclaimer at the very end.

This is one of my favorite channels. Uniformly top quality content. Thanks, ACS!

@ScienceCommunicator2001

2 жыл бұрын

Yeah! Wish the Royal Society of Chemistry would follow suit!

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!

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

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.

Excellent video. Tricked yet satisfied.

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!

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.

Your trip was like returning to my childhood -- except for the reverse osmosis ;-)

Great video 👍🏽

You are a very talented video maker .

Epic video. Thank!

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!

@ACSReactions

2 жыл бұрын

That was diatomaceous earth that's used to filter the syrup.

Excelente video .

Amazing video

Great video 👨‍🔬🧪⚗️🍁

Excellent great job everybody yay Canada, eh 🇨🇦♥️🌏

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. 🧑‍🍳💋

I loooove maple syrup 😋

Yey science! 🎉

Dark maple syrup is also my favorite.

I've been clickbaited AND I learned something?? What the frick

Why do they use wood instead of electrical heaters?

@samuelmorse1245

2 жыл бұрын

Cost per btu used. Wood is cheaper overall.

@douglasmaass7530

2 жыл бұрын

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.

@BeCurieUs

2 жыл бұрын

@@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.

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.

Does that not hurt the trees?

@ACSReactions

2 жыл бұрын

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.

@Awrethien

2 жыл бұрын

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.

@swedneck

2 жыл бұрын

It's like donating blood, so long as you're careful and only draw a certain amount from each tree they're fine.

@douglasmaass7530

2 жыл бұрын

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.

Grade D is where it's at.

dont look very economic and efficence to me, why not use revert osmosis remove most water then heat it?

@samuelmorse1245

2 жыл бұрын

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.

TIL Vermont isn't a Canadian state

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.

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.

Why bother calling it Grade A at all?

@Awrethien

2 жыл бұрын

Marketing...

Starts with 48 gallons to make one gallon, then 47 gallons to make one gallon, and then back to 48 gallons to make one gallon. A clickbait title, really, science channels have been reduced to using clickbait?

@ACSReactions

2 жыл бұрын

What we meant to say was that if you're left with 1 gallon after starting with 48 gallons, you've boiled off 47 gallons of water. Thanks for the note, sorry we weren't more clear!

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

@ryanbrowne4374

2 жыл бұрын

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.

@chrisreetz4117

2 жыл бұрын

@@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

@hillsidesugarbushfarm8442

2 жыл бұрын

@@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.

Seems to me you are draining off the tree’s life energy. Can’t be healthy for the tree. Am I wrong? Thanks.

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!

@MrStevegillette

Жыл бұрын

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