pH

[goldenmaple1]

Does anybody know what the pH of their sap is? What effect does that have on the overall process of making syrup? Last year we heard that the pH was different in many states. I post this because searching for pH doesn't result in any hits. Thanks for any info. Dr. P I'm looking at you.:)

[DrTimPerkins]

Does anybody know what the pH of their sap is? What effect does that have on the overall process of making syrup? Last year we heard that the pH was different in many states. I post this because searching for pH doesn't result in any hits. Thanks for any info. Dr. P I'm looking at you.:)

pH of sap can range quite a bit, from about 3.9-7.9, but is typically in the 5.5-7 range. Varies due to soil conditions and microbial contamination level of the sap. As sap ferments, it gets more acidic. Acidic (fermented) sap affects the color and flavor of the syrup. The slight differences in pH that you would normally see have little impact on the syrup, but can have some. As sap boils, the pH changes. It initially gets more basic, then as sugar sand forms, the pH drops again. During the phase where it is more basic, there is a process of alkaline degradation which causes syrup darkening and higher flavor development.

[Hank Cass]

That's very interesting Thanks for the info Dr. tim