First Timer Looking For Advice.

[Daveinpa]

Hi folks, I need some advice. I tried searching on most of this but some stuff I just don't know what to use for key words. Hope you can help. Here's a list of questions:

1. Couldn't find anything on what to do with the hole in the tree at the end of the season - let it go? I thought of spraying a small shot of pruning tar on it - thoughts?

2. Got about 6.5 gallons of syrup off of 8 trees - most is light amber and maple flavor, about 2 qts is dark and heavy maple flavor and the last 2 qts very dark and very heavy maple flavor. I kept each batch separate. Most of the light stuff is crystal clear the top 2/3 of the jar and the bottom looks like cotton candy or a fluffy cloud - is this whats referred to as niter or is it crystallized sugar?

3. Each batch was heated to 218 which is 7.5 deg over boiling water temp. My plan was to reheat (back to 218) all of it into a couple batches to blend out the color and flavor and then filter it into sterilized canning jars. I ordered a syrup hydrometer to test the final batches as some of the quarts seem thinner than others. Does reheating/boiling hurt any?

Thanks in advance for your help.

Dave

[optionguru]

Welcome to the site. Leave the hole alone after you pull the tap. It will still be wet for a bit but it will heal itself. The stuff at the bottom is most likely sugar sand / niter, no big deal just don't eat it, it's really bitter. Reheating and filtering into your canning jars is common practice, good call getting the hydrometer. It's nice to know every batch is exactly where it needs to be.

[Run Forest Run!]

Hi Dave!

1. Leave the hole in the tree to heal all by itself. It'll do much better than if you mess with it.

2. The fluffy cloud at the bottom is niter that hasn't completely settled to the bottom. It can take days, or weeks, to fully settle out.

3. You can mix the batches if you prefer the blended flavour. I like to keep my batches separate, but that's just me. I can always blend them together as I decant them into a bottle for the fridge. Reheating will do no harm at all, but taking the syrup to 218 will require you to refilter as new niter will form at that heat. I'd bet that your syrup is a little thin, so it would be a good idea to wait until your hydrometer arrives. Just so you realize, you can't really filter the syrup right into canning jars. There'll be a big mess. Filter the syrup first and then slowly reheat the filtered syrup to about 185*. Make sure that the syrup doesn't get much hotter or new niter will form. You can then take that hot syrup and pour it into your sterilized canning jars.

Congrats on a very successful first season!! :D

[Daveinpa]

Glad I asked - would have surely made a mess with the filter the way I was going to do it. Thanks so much to both of you for your responses!

Dave

[Sugarmaker]

Welcome Dave,
Sounds like you did real good making syrup! Different grades (colors and flavors) during the season is typical. The hole in the tree will heal in about 2 years.
Regards,
Chris