Originally Posted by
DrTimPerkins
Hey Steve ... Not sure exactly what you're looking for, but sap/concentrate spoilage is a function of time, temperature, sugar concentration and initial microbial load. We have done studies on it, with the following general results:
- warm sap spoils faster than cold sap
- higher sap sugar spoils faster than lower sap sugar
- sap spoils more the longer it is left out
- if sap has a lot of microbes to start with, spoilage will be faster
The colder it is kept, the longer it will last, but there is no single setpoint that we can say after this it is bad. Somewhat depends upon the types of microbes in the sap and aeration to some degree as well.