Buddy Syrup? It's just "off"

[scottdevine]

Found an old thread in the maple cream section and posted this there as well. I also put it here thinking it would get more views.

what else can you do with buddy syrup? I'm not sure if i have buddy syrup or not. I have been searching threads and following Dr. Tim's comments on tree metabolism and starches within the tree. This syrup just tastes "off" very little maple flavor, odd aroma when boiling. I thought it might have been the RO that i was testing for 2018, the filters and things, but then did a small 3 gallon sap test (no RO) and the results are very similar. There is a different aroma and taste sans RO, but neither are "right". So i have just over a gallon bottled of this "off" syrup and am wondering what i can do with it. Cream, candy or nuts would carry that flavor, and i can't sell it, and don't want to give it away as its a product that is not representative of what I make. Is it worth it to bring it down to sugar, and mix it up for bee feed? it won't get in the harvestable honey as they would use it to feed brood etc. I've never made sugar, and it sounds interesting. Any other uses you can think of? I'll also look at cutting it with water and feeding the bees directly (if they take it).

[tbear]

It seems as though I've heard/read that maple sugar/syrup isn't good for bees. Check into it before you proceed. Ted

[BSD]

what else can you do with buddy syrup? I'm not sure if i have buddy syrup or not. I have been searching threads and following Dr. Tim's comments on tree metabolism and starches within the tree. This syrup just tastes "off" very little maple flavor, odd aroma when boiling. I thought it might have been the RO that i was testing for 2018, the filters and things, but then did a small 3 gallon sap test (no RO) and the results are very similar. There is a different aroma and taste sans RO, but neither are "right". So i have just over a gallon bottled of this "off" syrup and am wondering what i can do with it.

Scott, i'd love to compare syrup, bring some with you next time you're heading into work. I've been trying to track down the source of some off-syrup, pretty sure it was the filter i was using, but now wondering if it might be slightly buddy sap, can't detect it as raw sap, but as it cooks something is changing.

[1arch]

I ended up with some bad syrup at the end of last season and set it aside. I also raised a couple pigs last year and they loved it. I plan on going this year until the syrup turns bad again and set it aside for the same reason.

[Super Sapper]

You can try nuts or make maple mustard. Some flavors will burn off when heated for these. If not the mustard may hide the flavor.

[DrTimPerkins]

It seems as though I've heard/read that maple sugar/syrup isn't good for bees. Check into it before you proceed. Ted

The phenolic substances in syrup are not great for them. A little is OK, but feeding them strictly maple syrup is not good....particulary dark, end of season syrup.

[scottdevine]

Thank you all for comments...read about the bees, and thats out...@BSD (Matt) i will deff bring some by...tomorrow after 4pm? i can bring 2 samples of RO (buddy) and propane buddy) they are deff different, and are as you describe, sap seems fine, taste, smell, color etc...something changes when boiling. I'll text you for a firm meet up. The Mustard suggestion is interesting...im not sure abiout the nuts, i'd need something that would really mask this flavor as there is no maple at all. Again, this isn't awful stuff, its just not right, and hardly, if any maple, the propane batch is better than the RO, but thats not saying much. Thank you again everyone, and keep suggestions coming as i have 1.25 gallons bottled, and ready to toss it, wash bottles, and get new caps for 2018.

[wnybassman]

Could use it to enhance a batch of cider next fall. Mine turned out great from last year. Not much maple flavor makes it through, but all that sugar makes your yeast happy :D

[Helicopter Seeds]

The last boiling I have had an aroma reminiscent of brewing beer - but I definitely did not add HOPS to my evaporator. I never had sugar maples, so never experienced the buddy. The trees were not actually budding though. The syrup I am finishing is not done yet, certainly tasted like syrup, but I noticed a slight bitterness behind it too. For that reason, I shut down and will separate the remaining sap from this batch. I like the idea of nuts, they are not too difficult, and they have a bitterness anyway.

Otherwise, I am thinking of actually adding Hops and making a Beer inspired syrup.

[BSD]

So this afternoon Scott Devine and I met up to sample each others syrup from recent days. We both had concerns about slightly buddy syrup. The last sap I ran satuday and sunday morning were clear and tasted like sap is supposed to, but as i was finishing it off i detected the slightest of slight off-smell and taste in the syrup. I don't believe 99% of people eating it would even pick up on it, especially being a robust strong maple to finish out the season. Our conclusion was that despite the sugar maple trees not being budded out, they were just starting to produce buddy sap. I believe if i go check my tank in the woods today it would be true buddy sap, as it was just barely trickling in this morning. Our trees are 30 miles apart and our samples were nearly identical in taste. I posted this to another CT forum on FB and several other producers, albeit most of us relative newbies to sugaring posted similar concerns, tastes, etc.

[DrTimPerkins]

The trees were not actually budding though..


Our conclusion was that despite the sugar maple trees not being budded out, they were just starting to produce buddy sap.

The small amount of research that has been done indicates that buddy off-flavor is associated with the very beginning of bud development at which point the changes in buds are almost imperceptible. The way the buds look are not a really good indicator of when the sap will start to be buddy. The trick (if you're using an evaporator) is to not ruin the sweet already in your pan with poor-tasting sap, preventing you from capturing all the good syrup left in the pan. The best way to check on this is when you start to get near the end, to boil some sap in a small pot and smell/taste it. Even then....some years you'll catch it....some years you won't.

[Helicopter Seeds]

In my case, I think I may have had a small amount of 'bad' sap in my barrel. I always filter the sap before evaporating, this bunch came right after a couple days freeze. The filters clogged actually, but the sap smelled and tasted normal. After I finished the batch, refiltered everything and blended with more from other collections, the syrup tasted perfectly normal. I noticed the next day that the filters that I had set aside kinda stunk, so I think maybe microbes, not buddy.

I did boil a small amount of the later collection in a sauté pan, and could not believe how light the syrup came out. My next boil was intended to be reduced depth, but some of that boiled over and made a mess. Makes me re-think setting up a float to reduce depth. still learning here..