Question about stopping and starting boil.

[Jwolverton03]

I’m using 2 turkey fryer pots, on high power single propane burners. My question is, if I boil down 30 or 40 gallons and shut it down for the day, how many times can I keep adding sap to the boil each day without effecting the quality of the syrup? I’m down to a few gallons of 30 brix sap, wondering if I should just separate that and finish it and start fresh.

[berkshires]

I’m using 2 turkey fryer pots, on high power single propane burners. My question is, if I boil down 30 or 40 gallons and shut it down for the day, how many times can I keep adding sap to the boil each day without effecting the quality of the syrup? I’m down to a few gallons of 30 brix sap, wondering if I should just separate that and finish it and start fresh.

Every time you add sap it will affect the finished product. Think about it this way:

- You start off with two gallons in the pot, and bring them to a boil. Every molecule of sugar in those two gallons is getting cooked and cooked, sort of caramelizing them.
- Some time later, let's say it's 1/2 an hour - you add another gallon. All the sugar molecules in that new gallon you are adding are starting at zero, but the old ones from the first two gallons are starting at 1/2 hour of getting cooked, and still getting cooked more.
- Let's say you keep this up for ten hours. You'll wind up with 20 gallons worth of sugar molecules. The first two gallons will have gotten cooked for ten hours, the next gallon having gotten cooked for 9.5 hours, etc.

If you leave them all in the pot and start adding more the next day, all those sugar molecules from the first batch will get boiled for a whole other ten hours. Don't you think that will affect how much they get caramelized?

The real process is more complicated than just caramelizing sugar molecules, but the principle is the same - the longer you boil any given amount of sap, the more "boil effect" you will have. If you want darker syrup, this could be a good thing. If not, then not.

Cheers,

Gabe

[Bucket Head]

I'm not sure I'm understanding your process completely, but I would not "keep adding each day". You will have a very dark and strong-tasting syrup by the time you are done! I would boil for the day and finish that off, then start again next boil.

Or, if you cant finish it, keep it cold and combine it with another days boiling and finish both. You are finishing in the kitchen on the stove? I would not keep adding everything together at the turkey pots.

Steve

[berkshires]

I’m using 2 turkey fryer pots, on high power single propane burners. My question is, if I boil down 30 or 40 gallons and shut it down for the day, how many times can I keep adding sap to the boil each day without effecting the quality of the syrup? I’m down to a few gallons of 30 brix sap, wondering if I should just separate that and finish it and start fresh.

Or to put it simply: Yes. You should finish it and start fresh. :)

GO

[Bucket Head]

Apparently, Gabe types faster than I can! Lol.

[Jwolverton03]

Okay I will just separate what I’ve got so far and start fresh today! Thanks guys