Fermented Syrup in 5 Gal Plastic Drums.

[PerryW]

Every couple years, I end up with a 5 gal drum of syrup that swells and develops fermentation on the surface of the syrup. This syrup is NOT below standard density. I believe it is caused by condensation on the inside of the drums which creates a liquid in which the fermentation takes place.

In the past, I have used a plastic tube and carefully siphoned the syrup from the bottom and was able to recover most of the syrup (throw away the last gallon or so). Now I have a really bad one (from 2011 season) that can not be recovered. SHould I just dump the syrup?

I try to hot pack the drums, but most times this is impossible, so I store in my cool basement and hope for the best. I also always tip the drums and put as much syrup in as possible (5.5 gallons) to reduce head space. I could also try tipping the drums every few weeks to get rid of the condensation, but I never get around to it and is a hassle. Does anyone else ever have this problem?

[Greenwich Maple Man]

Bascoms will buy that I believe as Comercial. I'm almsot certain of it.

[PerryW]

Bascoms will buy that I believe as Comercial. I'm almsot certain of it.

Just called them

$2.00 per pound for commercial (non-buddy)

$1.50 per pound for buddy or unfiltered

deduct $0.05 for syrup in 5 gal drums.


Hmmmm. I'm still boiling and should be able to fill another drum w/ bud run and make the trip worth it. We'll see. Thanks

[michiganfarmer2]

Ive had 2-4 buckets do that each year. Im sure it is because they werent hot packed. SOme days I would end the day with half a bucket. The next day when I started boiling again, the fresh syrup from the evaporator couldnt heat the cooled syrup enough to hot pack. THis year I wont have that problem because I didnt make as much, and everything Ive made is all filtered and canned.

My plan next year is to make certain everything is hot packed by using one of those water jacketed filter/canner units. Im gonna take syrup directly from the evaporator, dump it into the filter/canner, and keep it hot. Once the filter unit is full Ill either can it, or hot pack it. If I end a day with a partial container, Ill pour it though the filter, sut the canner off, and reheat it the next day. ...or something like that. Im just not gonna let a partially heated bucket sit all summer again

[Russell Lampron]

Every couple years, I end up with a 5 gal drum of syrup that swells and develops fermentation on the surface of the syrup. This syrup is NOT below standard density. I believe it is caused by condensation on the inside of the drums which creates a liquid in which the fermentation takes place.

In the past, I have used a plastic tube and carefully siphoned the syrup from the bottom and was able to recover most of the syrup (throw away the last gallon or so). Now I have a really bad one (from 2011 season) that can not be recovered. SHould I just dump the syrup?

I try to hot pack the drums, but most times this is impossible, so I store in my cool basement and hope for the best. I also always tip the drums and put as much syrup in as possible (5.5 gallons) to reduce head space. I could also try tipping the drums every few weeks to get rid of the condensation, but I never get around to it and is a hassle. Does anyone else ever have this problem?

I have that problem sometimes and think that it is because of a poor seal on the cap. I assume that you hot pack your drums so that should kill the bacteria. The condensation should be sterile from hot packing. Bascoms will indeed buy the fermented syrup as commercial. That is what I do with mine. All syrup is worth something even the crap.

[PerryW]

Russell,

I draw off directly into a 12x24" flat filter canner then into the drums from that. They are usually hot, but probably not 180. SOnetimes I can only fill half the drum and I have to wait for more sap to complete the fill, but I mark these drums COLD and use them first.

Of course all my syrup in containers is reheated, standardized and filtered into containers above 185.


I guess I've never figured how the big producers could possibly hot pack their large drums. How could I do it with only 2 gallons of syrup per hour? THe steam jacket idea is a good one but it is not usually that much of a problem. Certainly won;t be a problem this year as I am sold out already.

[GeneralStark]

Russell,

I draw off directly into a 12x24" flat filter canner then into the drums from that. They are usually hot, but probably not 180. SOnetimes I can only fill half the drum and I have to wait for more sap to complete the fill, but I mark these drums COLD and use them first.

Of course all my syrup in containers is reheated, standardized and filtered into containers above 185.


I guess I've never figured how the big producers could possibly hot pack their large drums. How could I do it with only 2 gallons of syrup per hour? THe steam jacket idea is a good one but it is not usually that much of a problem. Certainly won;t be a problem this year as I am sold out already.

How many gallon will the canner hold? I use a 16"x16" filter canner and once I have 5 gallons or more in it I heat on a propane burner to 185F and hot pack the 5 gallon jugs.

[PerryW]

it holds about 8 gallons till the syrup touches the filter rack so I guess the propane idea would work. I refilter anyway when I reheat, so any flakes of nitre produced by the burners would get filtered. The stream idea sounds better but more expensive and more work dealing with the water down at the uninsulated sugarhouse..

[GeneralStark]

it holds about 8 gallons till the syrup touches the filter rack so I guess the propane idea would work. I refilter anyway when I reheat, so any flakes of nitre produced by the burners would get filtered. The stream idea sounds better but more expensive and more work dealing with the water down at the uninsulated sugarhouse..

I think that if you reheat the syrup slowly and don't go over 185F you shouldn't have too much issue with sugar sand.

[red maples]

even if you have a smaller canner like me (homemade hotel pan) fits only 4 gallons so I just fill a pot as well then when its all hot at the same time I fill the jugs. one thing that I found if I leave too much head space I got a little fermentation on one but it only happened once. so I make sure I always fill them as full as can get them!!!

[Russell Lampron]

I draw off into my finisher. It will hold 22 gallons. When I am done boiling for the night I heat it to correct the density and then run it through my filter press. It is usually boiling or close to it when I filter it. It goes from the press into the canner or into bulk containers. It is at canning temp when it comes out of the filter press.

[brookledge]

If anyone waonder how much there canner holds, 231 cubic inches= 1 gallon. Any ways I can into kegs 15.5 gal. I always hot pack into them. Any time you try to partially fill and then add to the top later bacteria will be present and then over time it will ferment. I have seen 55 gallon barrels that were so bowed out that they would hardly stand up with out tipping over. I suggest that everyone should be able to heat the full amount of syrup to match the size of your containers. A 12X20 or 16X16 will easily be able to heat and hot pack 5 gallon containers.
If you figure out how much money you lose when the 5 gal container was worth $250 and is now worth $125 as commercial. Well worth investing in a canner.
Keith