I agree Russ. some of that super dark syrup is the best tasting stuff I have ever made... by the old standards if your in VT you can't sell it. I could never figure out why???
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I agree Russ. some of that super dark syrup is the best tasting stuff I have ever made... by the old standards if your in VT you can't sell it. I could never figure out why???
There are quite a few old school sugarmakers in VT that think that anything darker than medium is "off flavor". Some still end their season when it goes to b. This is one reason why many were opposed to the new grading system as "very dark strong" is inherently off flavored due to the extreme "burnt sugar" flavor.Quote:
Originally Posted by red maples
The VT ag. Dept. was also concerned about off flavor syrup being retailed and often that syrup is made late season when it becomes dark. Hence the cut off with b. Other states have had a lower standard I guess.:)
B was the most requested grade here because people in NH know what has the most maple flavor. If it has an off flavor it is commercial regardless of the color. You guys in VT need to take advantage of the new system and educate your customers that the stronger maple flavor is a good thing. I sold all of the B that I had left from last year this past weekend when it was Maple Weekend here. The customers knew that it was last years syrup too!Quote:
Originally Posted by GeneralStark
same here I was able to offer different grades for tasting this year, and I had very little "very dark" and it was the first to go. I used to be a chef and you have to remember when you're making things for people you need to keep high standards but you also have to make what people like.
"Burnt sugar" no burnt sugar here Man!!! now thats an off flavor. my grade B / Very dark has a buttery flavor!!! SOOO good!!!
I think there's a difference between strong flavored Grade B (or Very Dark) syrup and off-flavored syrup. The Grade B still tastes good and doesn't an odd flavor or aftertaste. I agree with Brad. Have higher standards than your customers...customers only know what tastes good/bad, but not what goes into it.
Collected another 1000 gallons yesterday with 435 gallons delivered. SSC still hanging out around 2%. Filled another keg and filled some jugs. Late night getting that stuff done while the syrup was still hot. Grade is still hanging out just under an Amber Rich. I lost track of how much syrup we've made, but pretty sure we're over 200 gallons. Only 300 gallons more to go.
Forecast. Why can we only get a week of optimum temp's of 20/40's. This week has been perfect and the sap sure is coming. Not sure yet what to make of next week's forecast and if we'll get beyond it.
a few more words then I am done with the Grading/ flavor topic.
Here is my opinion on flavors:
Light or now golden/ delicate: really doesn't have much flavor at all, the vanilla flavors you can get from it play through and its sweet. Great for confections because the flavor develops when its cooked through.
Amber/rich: I think this has the true basic maple flavor. Its strong enough that it really stands out. Really the best tasting syrup by itself to get that true maple flavor.
dark/ and very dark: these are the best table syrups and I will tell you why, and this is my selling point on the darker grades. Lets face it most people are using maple syrup for breakfast, what do you have for breakfast? Coffee, tea, pancakes, bacon, sausage, waffles with fruit, whipped cream, or even straight on oatmeal. Your Pallet is so clogged with all those different flavors you will never taste golden or amber syrup when your eating it. I think I have a pretty educated pallet and can taste food and add what it needs or figure out from the flavors of a dish of what it has in it. Now when your eating dark and very dark syrup those stronger maple flavors carry through even when your eating all those different foods.
There should be no off flavors in Very dark no matter how dark it is. It should still be clean with no bad after taste period.
I don't like when any state puts Very dark as "only good for cooking" Thats such a bad thing to put on any grade of syrup. So I have to re-educate people to understand that it does make a good table syrup as well.
Anyway thats just my opinion. Sorry your thread got jacked a little for this topic but it is a good debate.
Big day yesterday. Collected 1500 gallons of sap in 24 hrs...about 1.75gpt...nice! Another 800 gallons was delivered from the Dills, so 2300 gallons total. Sap still hanging in at 2% or better. Made almost over 45 gallons last night. Everything's working well...knock on wood. Finally able to walk the entire woods...first time in a while. Vac. at almost 25". Considering we haven't had a freeze in two nights, the sap ran surprisingly well. Collected about 975 gal, so almost 1gpt. We're getting a freeze tonight, so the sap should run great tonight. Big night tomorrow with today's and tomorrow's runs.
This week looking promising. I hope the forecast holds.
Collected another 880 gal today and Alden delivered another 250 gal. So that with yesterday's run give us 2110 gal of sap to process. Sugar's holding steady at 2% or better.
Left to get the last load of sap tonight after the RO had been running for a while. The permeate tank is above the concentrate tank and it overflowed for a while back into the concentrate tank, so as Alden puts it, the RO was un-RO'ing for a while. Going to be a late night now...bummer.
At least you didn't pump the concentrate from 600 gallons of sap down the drain today like I did.
Oh man... that crap happens now and again.