kingOFgEEEks
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Light vs. dark isn't the level of reduction. It has several factors, including sap quality, and the level of carmelization that the sap undergoes when boiling. Typically, lighter color means lighter flavor, and darker color will have more smoky or carmel flavors, but that's not a hard and fast rule. All syrup should be 66.7 degrees on the Brix scale, to be legally syrup (about 89% sugar content).Honey last forever with it's antimicrobial properties.
You can always reduce it later for long term storage or does light syrup store just as well?
Storage is dependent on your sanitation when you bottle, and how you store it. It's not as naturally antimicrobial as honey is, but anything that is 89% sugar does have some natural preservative properties in it naturally.