GWebb
03-12-2022, 08:21 PM
Getting late in the KY season, so the last couple batches, I've frozen sap that ran through an RO to build up enough to boil. My prior syrup batches have been getting dark to very dark (I assume because of the microbial action converting the sugars). Prior batches also were processed through an RO. But the syrup made from the frozen RO concentrate came out lighter. In fact my last very small batch actually came out amber. This last batch was made from sap that was pretty cloudy and I expected some "black" syrup, but it was light/amber. All my sap is collected daily and immediately processed through the RO. So the question is, does freezing the sap do something to the sugar (fructose back to sucrose for example)? Or is something else going on. The last sap was frozen for a couple days in a deep freeze. Has anyone else had such an experience or know of any reason for lighter syrup from frozen sap?