Metabolized Sap. What now?

[TOSyrup]

I'm a newbie, we tapped the silver maple in the backyard last year last in the season and got great (although not a lot) of syrup. This year we've got 6 taps going in several trees around the city and the first two small batches (10 gallons of sap each) have resulted in bad tasting/smelling syrup. From all the reading I've done, I think it's metabolism. I tried remediation following Dr. Tim's research and I think it made it worse. SO, now what? Try remediation again? Dump it?

[optionguru]

How long are you holding the sap before boiling? I would dump it if there is any smell and start over.

[Michael Greer]

Sap is fairly fragile. Some say it should be treated like raw milk....keep it cold, and process it soon. Sitting in the bucket for a day or two at 45 degrees will almost assuredly spoil it.

[TOSyrup]

I've been pretty careful in making sure that the sap was always cold/out of the sun/boiled promptly but I guess it could be that the sap went bed. Never looked cloudy or had the funny woody musty smell until it was boiling.

[John c]

Is it possible for you to bring in a pot full of sap from each bucket and boil it for awhile and see if you can narrow it down to one tree or bucket. Maybe one of the trees or buckets is contaminating it all?