Syrup losing it’s clarity over time

[maineboiler]

I’ve got a problem with maintaining the grade of our syrup. Last March I filtered and bottled a batch of syrup in plastic jugs. The LT measured with a spectrometer was 42%. This was labeled as Dark Robust and stored in a dry, heated basement. I recently tested the syrup and the LT was 20%! Below the level for DR. There was good seal, we are meticulously in how we hot pack the syrup. I know syrup will darken and lose clarity over time, but this is extreme. I wonder what is going on. Any ideas?

[DRoseum]

What kind of plastic jugs? Ones with the oxygen barrier coating or not? If not, it will darken a fair amount.

[maple flats]

Unless the jugs are oxygen barrier don't use them for over 6 months.

[Brian]

After it is hot packed, keep it in the freezer, cold and dark it should keep for along time. I tell all my customers that buy a gallon to keep the gallon in there freezer and add to a smaller container for the fridg. I also tell them if they heat the small container don't add it back into the gallon because it will cause problems to the gallon, bacteria, niter and grade change. Maple syrup won't freeze. When it is going to be cold for a few days 0-15 f in sugaring time we don't run water through the presses or the filter press pump. We clean them the next warm spell before the next boil and put it in the front pan and go the next time.

[SeanD]

I’ve got a problem with maintaining the grade of our syrup. Last March I filtered and bottled a batch of syrup in plastic jugs. The LT measured with a spectrometer was 42%. This was labeled as Dark Robust and stored in a dry, heated basement. I recently tested the syrup and the LT was 20%! Below the level for DR. There was good seal, we are meticulously in how we hot pack the syrup. I know syrup will darken and lose clarity over time, but this is extreme. I wonder what is going on. Any ideas?

Yup, that would happen to all my syrup packed in the blue, 5-gal bulk containers. Although that's a bigger drop than I usually got, I always planned accordingly. If I packed any syrup that was within 5% of a grade change, I noted it as the lower grade. If it was within 10% of a grade change, I'd make sure to bottle that container ahead of others. Final grading is always done at the bottling, but planning ahead like this with the bulk containers eliminated surprises. I finally switched over to stainless kegs for that very reason.

[maineboiler]

Thanks Sean. I did not realize that plastic jugs were so prone to this. I have noticed that the syrup we store in glass holds it clarity. This good to know-

[maineboiler]

Thanks Brian. Unfortunately I don’t have that kind of freezer space. Going forward I think we will use glass containers more and/or produce less so we dn’t have a surplus—

[maineboiler]

Thanks Dave. We can always count on you for good advice. I was not aware that plastic jugs can have an oxygen barrier. I will look into this—-

[maineboiler]

Got it. I didn’t realize an oxygen barrier was required for long storage. Thanks for the advice——-