Maple Syrup in US Lower Midwest
Anyone in the lower midwest make maple syrup? Do you have any trouble timing the tapping?
Do you do any of the cook-down indoors? If I were to do it, it would be only a _very_ small amount, and I was thinking I would do it indoors where it could contribute to the heat in the house and also humidify the house.
If you've done it but given it up, I'd like to hear why.