Quick question for the group. I've been making syrup for about 6 years as a hobby. I've heard there is a time when the SAP will turn sour due to the tree's budding. I live in Wisconsin and am finding it difficult to understand when the tree's are "budding". One year I went too long and had to scrap a batch due to the taste and don't want to do that again.
1. How do you identify when to stop?
2. Can you taste the SAP and tell?
3. Is there a typical date when it's time to pull out the taps.
Thanks in advance.