North American Fruit Explorers mailing list at ibiblio

[Hélène Dessureault <interverbis@videotron.ca>]

Lucky,
I don't know what kind of maple syrup they were using in this taste test, 
but
believe me all maple syrup are not created equal.
Interesting experiment though.
Basically, you can compare this experiment with wine making. You can make 
wine with grapes growing in warm climates where all the necessary sugars are 
present or you make wine with sour grapes with added sugar. Some people 
think the result are measured in brix readings, which is not the case.
I am not at all familiar with hicories syrup, but I know for a fact that 
sugar maple need certain climatic conditions to perform best,
Hélène, north of Ottawa
----- Original Message ----- 
From: "Lucky Pittman" <lucky.pittman@murraystate.edu>
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Thursday, January 29, 2009 6:41 PM
Subject: Re: [NAFEX] tree syrup


> I've made hickory syrup by boiling nutshell fragments & husks from
> shagbark, shellbark, and mockernut hickories, straining the 'liquor',
> adding sugar and cooking down to desired thickness.  Others have done
> the same thing by boiling strips of the exfoliating bark of shagbark
> hickory trees.
>
> Seems like I saw an article in one of the recent Proceedings of the
> annual meeting of the NNGA, where someone detailed a taste test
> comparison between maple syrup made from sugar maple and syrup made
> from  boxelder, black walnut, and, (maybe) butternut.
> I may not recall this correctly, but I think the black walnut syrup
> was the winner, with boxelder at #2, and sugar maple in third place.
>
> Lucky
>
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