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That is definitely a bummer!!

Of course it varies, but if we didn't make assumptions now and then we wouldn't even begin to be able to estimate anything now would we? This is the most widely accepted estimation and it suits most situations just fine.

Yep, 40:1 is just about right.

@duluthralphie can you explain more about why you use an RO filter? My buddy does not use one and puts it on his packaging that his stuff is minimally filtered with no RO. His goal is to do it traditionally, so that may be why he avoids RO filtering. From your perspective, what are the benefits...

I just know some people do it that way, that's all lol. Outdoors or in a dedicated facility is likely best. I think that's why people have "sugar shacks", no?

My buddy uses a big evaporator, but he is working with hundreds of gallons at a time. I have heard of people doing small batches on their stovetop.

Not that I've noticed. We have a lot of spruce, apple, and choke cherry. We harvested choke cherries last year for jelly, bbq sauce, and marinade. And so, so, so many apples lol. I've heard if making spruce syrup but I think the method is different...harvest the tips and soak them? ETA: we do...

It's quite a few trees! This is how he makes his living - maple sugar/syrup/vinegar and wild rice. A lot of work but it brings him so much joy. ETA: I've never heard of tapping boxelder! Interesting. I don't think I have enough maple on my property to tap any of my own unfortunately :(. Not...

Sap's running in upper Michigan, too! We helped our native friend tap the first 150 or so trees out of 700 this year. He and his family make sugar (zinzibaakwad), syrup (zhiiwaagamizigan), and maple vinegar from the sap. My husband also helps with a sugar bush through the university he works for.