funky syrup

[Jeff E]

You may get a kick out this. I had some sap at the end of the year that was no more than 30 hours old, but had begun to turn (70 deg F outside).

I thought 'What the heck, make some 'mersh'. I began by RO ing it, then to boil, and boil some more. It stayed very light and by the amount of syrup that came off it must have had 0.01% sugar!
I think the bacteria had eaten all the sugar, and it had nothing left to carmelize, so it stayed light.

I PH tested the permiate water and it was about 4. Very acidic.

The syrup, though run through a filter press stayed cloudy. It tasted OK.

Anyone else had similar experience?

[maplecrest]

wait about three days and taste it again , then tell us about it. you wont get the taste out of your mouth. i an suprised it did not go ropey before you boiled it