Can I take my near syrup that is very close to the proper density and re-boil it? Will it crystallize
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.
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
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.Originally Posted by Asthepotthickens
“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.
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
2020
8th year making sugar
120 taps second year on vac
2x4 Divided pan.
Homemade RO 4x42XLE
Shurflo 4048 pump
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.
Tell us the out come when you figure it out.
2020
8th year making sugar
120 taps second year on vac
2x4 Divided pan.
Homemade RO 4x42XLE
Shurflo 4048 pump
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.
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."
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.
So what are we looking at? I see three jars with the one in the middle frozen.
2020
8th year making sugar
120 taps second year on vac
2x4 Divided pan.
Homemade RO 4x42XLE
Shurflo 4048 pump
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