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Thread: freezing syrup?

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  1. #1
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    Default freezing syrup?

    Has anyone ever froze syrup in those plastic maple syrup jugs? wondering if there is any problems with that like tops coming off or if thawed out if it has a different consistency or anything I should know?

  2. #2
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    Quote Originally Posted by 1hardmaple View Post
    Has anyone ever froze syrup in those plastic maple syrup jugs? wondering if there is any problems with that like tops coming off or if thawed out if it has a different consistency or anything I should know?
    I freeze all my syrup in glass mason jars. The syrup doesn't actually "freeze", it still stays liquid. You won't have any problem.

  3. #3
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    Quote Originally Posted by John c View Post
    I freeze all my syrup in glass mason jars. The syrup doesn't actually "freeze", it still stays liquid. You won't have any problem.
    Could you please post a picture of your frozen (not frozen) syrup?
    Homemade 46 by 26 wood boiler with two polished stainless pans
    Home made sugar shack with Caputo Rooftop
    15 gallon pre-heater tank with a circulating copper pipe stack heater.
    two 45 gallon storage tanks with transfer pumps
    150 taps (buckets)
    Arctic Cat Prowler
    Two big reds with bucket holders to collect the sap

    Good wife to assist me

    Getting sweeter one drop at a time.

  4. #4
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    It will look just like his unfrozen syrup.
    Success is not final,failure is not fatal.It is courage to continue that really counts

    “I have not failed. I’ve just found 10,000 ways that won’t work.”

    – Thomas Edison

  5. #5
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    Well like the poem stated ...... Just bought a precision hydrometer and a dial thermometer.
    Homemade 46 by 26 wood boiler with two polished stainless pans
    Home made sugar shack with Caputo Rooftop
    15 gallon pre-heater tank with a circulating copper pipe stack heater.
    two 45 gallon storage tanks with transfer pumps
    150 taps (buckets)
    Arctic Cat Prowler
    Two big reds with bucket holders to collect the sap

    Good wife to assist me

    Getting sweeter one drop at a time.

  6. #6
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    Perth
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    233

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    Quote Originally Posted by 802maple View Post
    It will look just like his unfrozen syrup.
    How thick is your syrup that stays liquid?
    Homemade 46 by 26 wood boiler with two polished stainless pans
    Home made sugar shack with Caputo Rooftop
    15 gallon pre-heater tank with a circulating copper pipe stack heater.
    two 45 gallon storage tanks with transfer pumps
    150 taps (buckets)
    Arctic Cat Prowler
    Two big reds with bucket holders to collect the sap

    Good wife to assist me

    Getting sweeter one drop at a time.

  7. #7
    Join Date
    Jan 2006
    Location
    Oneida NY
    Posts
    11,544

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    To actually freeze syrup the temperature will need to be about -70 F. That will take more compressor than you have. In the freezer is by far the best way to store syrup. In fact I tell my customers to store it in the freezer and just pour what they will use in a 4-6 week period and keep that in the fridge, then refill as needed and reorder when the jug gets low.
    Dave Klish, I recently ordered a 2x6 wood fired evaporator from A&A Sheet Metal which I will be converting to oil fired
    Now have solar, 2x6 finish pan, 5 bank 7x7 filter press, large water jacketed bottler, and tankless water heater.
    Recently bought another Gingerich RO, this one was a 125, but a second membrane was added thus is a 250, like I had.
    After running a 2x3, a 2x6, 3x8 tapping from 79 taps up to 1320 all woodfired, now I'm going to a 2x6 oil fired and a 200-425 taps.

  8. #8
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    Caledon, Ontario
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    For the purposes of this question, let's assume that Asthepotthickens has made syrup that is slightly below the proper Brix. If it has frozen, will the syrup be OK when thawed? will it need to be stirred? any problems with having it freeze?

    It's pretty easy to make syrup that is too light in density when you aren't using a hydrometer so is it better to store it in the fridge vs. the freezer? I'd prefer to freeze it but don't want to ruin anything in the off-chance that my syrup is below the correct Brix.
    ~ Karen ~

    2012 - 10 taps, 1 turkey fryer - 169.5L sap 4.2 L syrup
    2013 - 23 taps, 2 turkey fryers - 748.5 L sap 17.56 L syrup

    2014 - 22 taps, 509 L sap 12.5 L syrup
    2015 - 28 taps, 1093.75 L sap 25.1 L syrup
    2016 - 25 taps, 1223.5 L sap 28.25 L syrup
    2017 - 21 taps, 518.5 L sap 12.7 L syrup
    2018 - 28 taps, 2 turkey fryers & Denali 3 burner propane stove - 798L sap 16.9 L syrup
    2019 - 28 taps, 1409.5L sap 40.12L syrup

    Sugar, Norway, Manitoba, Silver and Freeman Maples



  9. #9
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    Mar 2013
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    Rockford, IL
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    Freezing is best for long term storage and/or slow consumption. Mold can't grow on it in the freezer.
    2020
    8th year making sugar
    120 taps second year on vac

    2x4 Divided pan.
    Homemade RO 4x42XLE
    Shurflo 4048 pump

  10. #10
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    Mar 2012
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    Perth
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    ok why is my syrup frozen? I boiled it to over 120 and it sheeted in chunks? Also people tell me my syrup in thick
    Homemade 46 by 26 wood boiler with two polished stainless pans
    Home made sugar shack with Caputo Rooftop
    15 gallon pre-heater tank with a circulating copper pipe stack heater.
    two 45 gallon storage tanks with transfer pumps
    150 taps (buckets)
    Arctic Cat Prowler
    Two big reds with bucket holders to collect the sap

    Good wife to assist me

    Getting sweeter one drop at a time.

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