This is a generalization of this but is both harder (more tannins) and easier (just rendering a syrup edible as opposed to a fibrous leaf).
The syrup of the oak tree is inedible because it contains a toxic amount of tannins.
One might conjecture that tannins being acidic would react readily with a basic substance into hopefully a safer form [or at least chatgpt thinks it not impossible].
There are foods today produced using ash, baking soda, baking powder, and even in extreme cases lye (for lutefisk and century eggs).
This leads to the natural question, is there some amount of one of those basic edible substances (or something else) that can be added to a hot syrup of oak sap, to neutralize enough tannins so the final syrup IS actually edible (as in not toxic via tannins NOR toxic from the basic substance being added)?
Mixing a smoky wood ash with some of these originally inedible tree saps sounds like it could result in a tasty smoky syrup-base if the chemistry suggests a goldilocks zone of being safely edible DOES indeed exist.
