59K views · 43 reactions | Are you a grade B maple syrup fan? Well, you can’t get it anymore. To understand why, we have to look at the science behind the whole process, from sap to syrup. On the way, we’ll cover hydrometers, reverse osmosis, boiling point elevation, and George’s dislike of Maillard reaction diagrams. Shout out to Glastenview Maple Farm for letting us film at their beautiful location in Vermont! | Reactions | Facebook