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Thread: freezing syrup?

  1. #11
    Join Date
    Mar 2012
    Location
    Perth
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    Can I take my near syrup that is very close to the proper density and re-boil it? Will it crystallize
    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.

  2. #12
    Join Date
    Feb 2013
    Location
    Caledon, Ontario
    Posts
    765

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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 - First time 10 taps and 1 turkey fryer - 169.5 litres of sap and made 4.2 litres of syrup.
    2013 - 23 taps, 2 turkey fryers - 748.5 litres (197 gallons) of sap and 17.56 litres (4.6 gallons) of syrup

    2014 - 22 taps, 2 turkey fryers - 485 litres (128 gallons) of sap and 12 litres (3 gallons) of syrup

    Sugar, Norway, Manitoba, Silver and Freeman Maples



  3. #13
    Join Date
    Feb 2011
    Location
    NE PA
    Posts
    1,492

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    Quote Originally Posted by Asthepotthickens View Post
    Can I take my near syrup that is very close to the proper density and re-boil it? Will it crystallize
    I don't see why you can't reboil it but if you go over density then it might crystallize. If you're happy with the way it is, just keep it frozen as that is the best way to store it to prevent mold growth. I would assume that any ice crystals that form on the top would be mostly water just as is likely on sap that's frozen.
    “A sap-run is the sweet good-bye of winter. It is the fruit of the equal marriage of the sun and frost.”
    ~John Burroughs, "Signs and Seasons", 1886

    backyard mapler since 2006 using anything to get the job done from wood stove to camp stove to even crockpots.
    2012- moved up to a 2 pan block arch
    2013- plan to add another hotel pan and shoot for 5-6 gallons
    Thinking small is best for me so probably won't get any bigger.

  4. #14
    Join Date
    Mar 2013
    Location
    Rockford, IL
    Posts
    93

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    Quote Originally Posted by Asthepotthickens View Post
    Can I take my near syrup that is very close to the proper density and re-boil it? Will it crystallize
    YES, you can thaw it and recook it. It wont hurt a thing. It will only crystalize in time if it is over cooked. You need a hydrometer to get the correct density. the thermometer only gets you close. If you don't have a hydrometer leave the 'near syrup' in the freezer until you get one then cook it. If you take it out of the freezer it could get moldy in time even in the frig. Even then you can take the mold off and reboil it.

    Hope this helps
    2014 Second year 302 gal of sap, 4+ gal of syrup so far
    2013 First year 530 gal of sap, 8 gal of syrup

    30 taps: 24 silver, 4 sugar, 2 red
    Homemade block evaporator
    4-hotel pans w/ ss cabinet handles
    2-55gal food grade barrels for storage

  5. #15
    Join Date
    Mar 2012
    Location
    Perth
    Posts
    223

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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. #16
    Join Date
    Mar 2013
    Location
    Rockford, IL
    Posts
    93

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    Tell us the out come when you figure it out.
    2014 Second year 302 gal of sap, 4+ gal of syrup so far
    2013 First year 530 gal of sap, 8 gal of syrup

    30 taps: 24 silver, 4 sugar, 2 red
    Homemade block evaporator
    4-hotel pans w/ ss cabinet handles
    2-55gal food grade barrels for storage

  7. #17
    Join Date
    Mar 2012
    Location
    Perth
    Posts
    223

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    Well the hydrometer did not float to the proper height, I re-boiled 12 mason jars and lost one to evaporation now I must have syrup. When it cools I will freeze one and let you know the outcome
    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. #18
    Join Date
    Apr 2006
    Location
    Alaska (Minnesota For Sugaring)
    Posts
    182

    Default I've froze syrup to below -50 F.

    Tried it last winter and posted this on MapleTrader:

    "I've done some experimenting. Right now I have two glass containers of maple syrup outside, 1 "salad dressing" style 1/2 pint, and one pint canning jar. It is currently 40 below zero (F. and C. coincide at this temperature.)

    I found that crystals started forming at 20 below F.
    There was still a little liquid visible at -26.
    It was all crystals at -30. [frozen and white]
    It looks just about identical at -40.

    It has definitely expanded some, but has not broken the glass. Looks to me that if the containers had been filled right to the top they might have broken. [at 30 below]

    Undoubtedly there are numerous variables; container type, exact brix, amount of invert sugars, but that's what I've observed to date."

  9. #19
    Join Date
    Mar 2012
    Location
    Perth
    Posts
    223

    Default picture proves it

    Drummond_North Elmsley-20130405-00269.jpg
    Here is a picture of the before and after frozen syrup brix 66
    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. #20
    Join Date
    Mar 2013
    Location
    Rockford, IL
    Posts
    93

    Default

    So what are we looking at? I see three jars with the one in the middle frozen.
    2014 Second year 302 gal of sap, 4+ gal of syrup so far
    2013 First year 530 gal of sap, 8 gal of syrup

    30 taps: 24 silver, 4 sugar, 2 red
    Homemade block evaporator
    4-hotel pans w/ ss cabinet handles
    2-55gal food grade barrels for storage

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