Looks like I'm going to a farmers market next weekend (15th) in VT. Something tells me that they might have some maple syrup there and I intend on buying some to HB with. I've looked through some threads and it looks like people have mixed results. First, any points on what type to buy? Some people say to use cheap stuff and other say no. It would seem to me that since the sugars ferment out that the flavor would have to be important. Which grade? And if you don't know it looks like VT and NH have their own system. Is there a shelf life? Also Oldstock did some some soaking of oak cubes in maple syrup. Anyone else try this? Seems promising. I know that this is a very general post, but any thoughts will be appreciated.