Off flavor

[bprifle01]

The last batch of syrup I made this season is off flavored.:( It has an almost bitter flavor. I had about 50 gallons of sap that had been frozen solid for about two weeks. I still had about 100 pounds of ice in the barrels when I got around to boiling it. The sap was cloudy but not discolored. The steam from my pans didn't have that familiar sweet smell, but it didn't smell bad either. Finishing in the kitchen, I could tell that it wasn't the same as the other batches I've made. I've read on here about "boiling dirty gym socks" but that wasn't what I was reminded of with this.
So, does anyone have any good suggestions as to what to do with five pints of off flavored late season syrup? (Other than dump it, which may be my best option.:cry:)

[motowbrowne]

The last batch of syrup I made this season is off flavored.:( It has an almost bitter flavor. I had about 50 gallons of sap that had been frozen solid for about two weeks. I still had about 100 pounds of ice in the barrels when I got around to boiling it. The sap was cloudy but not discolored. The steam from my pans didn't have that familiar sweet smell, but it didn't smell bad either. Finishing in the kitchen, I could tell that it wasn't the same as the other batches I've made. I've read on here about "boiling dirty gym socks" but that wasn't what I was reminded of with this.
So, does anyone have any good suggestions as to what to do with five pints of off flavored late season syrup? (Other than dump it, which may be my best option.:cry:)

When we make off flavored syrup we usually use it for baking or cooking with. But obviously it depends on how off it tastes. Usually we make very dark syrup with a bitter or even metallic flavor if we make anything that's off. It works just fine for baked beans. I've heard barbecue sauce also. We've made a couple batches that were bad enough not that we didn't want to eat it, and we used it for fertilizer in the garden. To be honest we have a couple customers that love the "baking syrup" as we call it, and will happily buy it for a reduced rate.

[Sugarmaker]

Could be spoiled sap or could be buddy sap. As late as it is I would guess buddy flavor. does the flavor get you on the back of your tongue? Set it aside and mark it clearly. It could also be some metabolic flavors. These are kind of a woody flavor and may have a hint of same off smell.
Regards,
Chris

[blissville maples]

One things for sure you'll never forget smell of boiling spoiled sap. I boiled my first last year. If it smells like written socks or puke it's bad sap or concentrate.

[blissville maples]

Also buddy syrup usually coats your tongue weirdly, and spoiled sap really bites ya but doesn't really coat your tongue and leave a weird residue like.....Hard to explain

[barnbc76]

I am not certain whether or not ours was just off syrup or buddy. 2gals was our last batch over a week ago. It sat out as concentrated 70gal of SAP down to 3.5 for a few days where it was 40-60 degrees. The taste is sweet then sharp then, bitter afterwords with a smokey flavor. I guess I will have to test to see if we can bake with it, my wife says she does not like it.

[blissville maples]

Maple beer, whiskey?? I would like to try making a maple beverage from fermentation......

[BSD]

We experienced this in CT this year, myself and a few other producers were scratching our heads trying to figure out what the problem was. We concluded and DrTim also thinks that it's basically 'pre-buddy' sap. you can't detect it in the sap raw, but as you cook it, it becomes evident that something is just a little off. All i know is i have 10 gallons of finished syrup with off flavor that represents more than half my yield for the year.

[Ed R]

I have a half gallon from 2 years ago I am finally finishing off that I use in my coffee. The coffee seems to cover the bitter portion for me.

[northwood]

That happenend to me last year as well. My last batch tasted great at the half way point, but the "off flavour" became more noticeable when finishing. We mostly use it for baking. Has a burnt taffy kind of flavour.

[blissville maples]

Buddy- can always tell. If you have to use defoamer on Pam's like it's going out of style, especially front pan. Buddy syrup will make foam go nuts also the color usually lightens up.....Happened twice to me, goes from a b grade up to a dark amber and then you know it's not cuz u ran quality sap thru after!!

[DrTimPerkins]

Happened twice to me, goes from a b grade up to a dark amber and then you know it's not cuz u ran quality sap thru after!!

This happens because of sap pH. Sap is naturally slightly acidic. During boiling the pH rises. When it goes up above pH 7 (neutral), it hits what is called the "alkaline degradation phase" during which color, flavor, and niter form. As niter precipitates out, the pH drops again.

During the late sap season there is so much microbial action in the sap that it becomes fairly acidic (rather than just mildly). This means during boiling it spends less time in the alkaline degradation phase, thus less color, less flavor, less niter. But although it looks very nice, the syrup still often tastes poor for other reasons (sour sap, buddy, etc.).

[blissville maples]

What do u think about a silver bar In a sap tank since silver is antimicrobial?