{"id":1586,"date":"2019-07-30T15:28:37","date_gmt":"2019-07-30T20:28:37","guid":{"rendered":"https:\/\/david.bookstaber.com\/Interests\/?p=1586"},"modified":"2020-01-04T18:52:16","modified_gmt":"2020-01-04T23:52:16","slug":"maple-water","status":"publish","type":"post","link":"https:\/\/david.bookstaber.com\/Interests\/2019\/07\/maple-water\/","title":{"rendered":"Maple Water"},"content":{"rendered":"

\"\"<\/a>\"\"<\/a>Maple syrup is typically made by reducing maple sap by a factor of 40. For some time I was wondering what raw maple sap tastes like. A recent stop in a local grocery store’s Expensive Water section turned up quarts of Vermont “maple water” selling for $4.50! To satisfy my curiosity I bought one of these:<\/p>\n

It smells something like diluted coconut water and tastes relatively neutral, with only a hint of sweetness and a woodsy aftertaste.<\/p>\n

Of course the economics of this are crazy: A quart of Vermont maple syrup runs under $15. Why not buy maple syrup and dilute it with water, 40:1, thereby reconstituting “maple water” for a tenth the cost?<\/p>\n

I guess you wouldn’t get the fancy packaging advertising the not-from-concentrate version’s “electrolytes, antioxidants and prebiotics,” some of which might be lost in the process of reducing sap to syrup?<\/p>\n","protected":false},"excerpt":{"rendered":"

Maple syrup is typically made by reducing maple sap by a factor of 40. For some time I was wondering what raw maple sap tastes like. A recent stop in a local grocery store’s Expensive Water section turned up quarts of Vermont “maple water” selling for $4.50! To satisfy my curiosity I bought one of […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1586","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/po3d1-pA","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/david.bookstaber.com\/Interests\/wp-json\/wp\/v2\/posts\/1586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/david.bookstaber.com\/Interests\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/david.bookstaber.com\/Interests\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/david.bookstaber.com\/Interests\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/david.bookstaber.com\/Interests\/wp-json\/wp\/v2\/comments?post=1586"}],"version-history":[{"count":17,"href":"https:\/\/david.bookstaber.com\/Interests\/wp-json\/wp\/v2\/posts\/1586\/revisions"}],"predecessor-version":[{"id":1605,"href":"https:\/\/david.bookstaber.com\/Interests\/wp-json\/wp\/v2\/posts\/1586\/revisions\/1605"}],"wp:attachment":[{"href":"https:\/\/david.bookstaber.com\/Interests\/wp-json\/wp\/v2\/media?parent=1586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/david.bookstaber.com\/Interests\/wp-json\/wp\/v2\/categories?post=1586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/david.bookstaber.com\/Interests\/wp-json\/wp\/v2\/tags?post=1586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}