We ended up making maple sugar on our first try but our next batch turned out much better. We took it to our F.H.E. and learned from more experienced syrup makers in our group that it was grade A fancy syrup but just a little bit thin. So we boiled it down further with our next batch which was around four gallons of sap and finshed with three pints of beautiful medium amber syrup. We did the mayor part of the boiling on the BBQ behind the residence at the Memorial and finished the boiling and straining at our apartment. We think we'll have time to cook one more batch before we leave for home and end up with about half a gallon of homemade Pure Vermont Maple Syrup.