Sugar Bear
12-09-2017, 02:55 PM
I am relatively new to sugaring. Have done it the past two seasons now. Small time batch boils from about 25 taps. Did about 7 batch boils in 2016 and 12 batch boils in 2017. Started mid January both years and finished by early March in 2016 and late March in 2017.
Keep in mind that my evaporation technique practices good continuous sap movement with no scorching on the sides of pans.
I seem to get better tasting syrup in the back have of both seasons. I would say generally darker in second half and better taste with a richer and well defined flavor for certain.
Got some very light stuff in the early part of both years.
Can I expect this as a trend from year to year?
Keep in mind that my evaporation technique practices good continuous sap movement with no scorching on the sides of pans.
I seem to get better tasting syrup in the back have of both seasons. I would say generally darker in second half and better taste with a richer and well defined flavor for certain.
Got some very light stuff in the early part of both years.
Can I expect this as a trend from year to year?