Boiling same day yeilds more syrup ???

[TerryEspo]

I have no scientific quality control going on here at home, but, I am seeing something.

I have done 8 small batch boils so far this season. 2 times I boiled one day old sap and netted a touch less syrup for the amount of sap I boiled.

I am finding that if I boil the sap the same day I am getting maybe 5% more syrup, rather than even letting it sit for one day, ice cold storage.

Maybe it is sugar content affecting my results, not sure.

When I boil same day, my ratio improves.

Can anyone verify what I am thinking?

Thank-you.

Terry

[wnybassman]

I believe bacteria eats sugar, so it would make perfect sense.

[happy thoughts]

It's probably a difference in sap sugar from one day to the next but it could also be yeast eating your sugar during storage even if you kept the sap very cold. Yeast bread dough will rise in the fridge though slowly. The same may be going on in your sap. Just a thought anyway :)

[PerryW]

I would guess it would take several days of sitting at relatively warm temperatures for sugars to convert. Also, I'm told the sap sweetness has been varying quite a bit from day to day.