Are the sugars concentrated down or is some of the sweetness cooked off. I know the flavor changes just wondering about the sweetness.
I don't know how accurate or applicable this is, but I liken it to toffee vs. sugar. The taste is stronger. Different, but definitely sweet. I don't find it sweeter, but that may just be my tastebuds being off the scale.
I hadn't thought about the 'concentration' angle, but its true that you're removing.... hmm... is it 18% moisture in grade a honey?.... so you'd have the same sugar in a smaller volume. But to my taste, once you get to "too sweet", "too sweet + 18" doesn't register.
When I measured out for my bochet, I used the pre-cooking weight of the honey (and then it boiled over and I lost some and had to eyeball replenishing it). The SG came out pretty close to where it should have, but who knows how close I actually got when 'measuring by eye' to replace the honey that boiled over the side.
Hope this helps... or at least not makes it worse.
Joe