parker, my syrup went back to normal today, no extra strong flavor. 20 here tonight and 40s tomorrow.MORE SAP!!! the strong stuff is already sold, had people waiting for it! I think the strong flavor may be a bacteria or yeast that only thrives in very warm temps working on the syrup left in my pans. got that smell as soon as I started up yesterday, definitely came from the syrup pan, flue pan was fresh sap. I have a customer who's a bacteriaoligist, spelled it that wrong, I'll ask him next time he comes up.Neighbor is head forestry guy for the catskill preserve, I'll ask him too.