sherwoodm
04-03-2014, 06:15 AM
Hi all,
It's our 4th year at sugaring and we have progressed from 50 taps and a 2 x 4 flat pan to 150 taps and a Leader 2 x 6 welded WSE. We use 50 buckets and 100 sap sacs with hangers. The first year we used only buckets and had no taste problem. For the last three years our first one or two batches of syrup has had a very slight chemical taste that shouldn't be there. Later batches have had no problem at all. We are very careful to use nothing in cleaning our equipment which could affect taste. As we had no problem the first year I am wondering if there is something on the sap sacs which gets rinsed away after the first run or two. The off taste is only noticeable in sampling hot syrup and being really critical. Any help on this will be greatly appreciated. Thanks much.
It's our 4th year at sugaring and we have progressed from 50 taps and a 2 x 4 flat pan to 150 taps and a Leader 2 x 6 welded WSE. We use 50 buckets and 100 sap sacs with hangers. The first year we used only buckets and had no taste problem. For the last three years our first one or two batches of syrup has had a very slight chemical taste that shouldn't be there. Later batches have had no problem at all. We are very careful to use nothing in cleaning our equipment which could affect taste. As we had no problem the first year I am wondering if there is something on the sap sacs which gets rinsed away after the first run or two. The off taste is only noticeable in sampling hot syrup and being really critical. Any help on this will be greatly appreciated. Thanks much.