+ Reply to Thread
Page 1 of 4 1234 LastLast
Results 1 to 10 of 35

Thread: freezing syrup?

  1. #1
    Join Date
    Jan 2013
    Location
    Cicero ny
    Posts
    30

    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
    Join Date
    Mar 2011
    Location
    Maine, NY.
    Posts
    282

    Default

    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
    Join Date
    Mar 2013
    Location
    Rockford, IL
    Posts
    175

    Default

    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

  4. #4
    Join Date
    Mar 2012
    Location
    Perth
    Posts
    233

    Default

    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.

  5. #5
    Join Date
    Nov 2006
    Location
    South Lincoln,vermont
    Posts
    1,802

    Default

    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

  6. #6
    Join Date
    Jan 2006
    Location
    Oneida NY
    Posts
    11,547

    Default

    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.

  7. #7
    Join Date
    Mar 2012
    Location
    Perth
    Posts
    233

    Default

    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.

  8. #8
    Join Date
    Mar 2013
    Location
    Rockford, IL
    Posts
    175

    Default

    If you are using a standard household freezer than I would say you do not have syrup. Just the other day I stored some unfinished syrup off the evaporator in the freezer. It had parts of it froozen. When I took it out to finish it and brought it to boil my brix reading at 211 degrees was around 56-57. Now when I originally took it off the evaporator it was acting like syrup.
    So, in conclusion I think you need to measure it with a hydrometer to verify you have syrup. My first guess is you don't.
    2020
    8th year making sugar
    120 taps second year on vac

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

  9. #9
    Join Date
    Mar 2012
    Location
    Perth
    Posts
    233

    Default

    I froze one mason jar from each batch, three did freeze the other seven did not I must be close. Thank you
    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.

  10. #10
    Join Date
    Feb 2012
    Location
    Berkshire, VT
    Posts
    76

    Default

    I freeze all my syrup in glass half gallon mason jars also. If it is not made to the proper brix as measured by a hydrometer, it can have ice in it. Near syrup will have ice crystals, sheets, or pockets. Full syrup stays liquid, really thick.

+ Reply to Thread
Page 1 of 4 1234 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts