I've been getting decent amounts of maple sap, thanks to the weather. But in the first three boils I've had widely varying results: boil 1: resulting maple syrup was between 32 and 58 brix (brown and sweet but not really syrup boil 2: syrup was slightly overboiled, brix of 68 (should be more like 66) but close enough boil 3: syrup was like honey, brix of 80 (couldn't get a good reading), the still breaker flipped off I just don't have control of my process - in other words: I've lost the recipe. The sap varies in sugar concentration but I usually boil the same amount at roughly the same starting temperature (refrigerator). The easy strategy is to underboil and finish the syrup later - but it would be nice to just have a finished product each time without the extra step. Another strategy would be to dilute the sap to start at the same sugar content each time: same volume, same temperature, same sugar concentration => same boil time and same r...