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Thread: over cooked syrup

  1. #1
    Join Date
    Feb 2013
    Location
    new brunswick, canada
    Posts
    78

    Default over cooked syrup

    i just over cooked some syrup It's about 1.5 brix over. can I thin it with sap? how do i add the sap? just add and stir?

  2. #2
    Join Date
    Mar 2009
    Location
    Lyman, NH
    Posts
    2,167

    Default

    You can thin it with potable water or sap. It mixes best when it's warm.

    First, find out how much your syrup is over using the Baume Scale (should be on your hydrometer).

    For each tenth of a point Baume that your syrup is heavy, add 3/5 of an ounce of water per gallon of syrup.
    2012: Probably 750 gravity taps and 50 buckets.

    600 gal stainless milk tank.
    2 - 100 gallon stock tanks
    one 30 gal barrel
    50 buckets

    3' x 10' Waterloo Raised Flue wood fired evaporator w/ open pans.

    12" x 20" Filter Canner

    Sawmill next to sugarhouse solves my sugarwood problem

    Gather with GMC 3500 2wd Pickup w/ 425 gallon Plastic Tank.

    Been tapping here in Lyman NH since 1989 but I've been sugaring since 8 years old in 1968.

  3. #3
    Join Date
    Feb 2013
    Location
    new brunswick, canada
    Posts
    78

    Default

    thanks i'm filtering right now will I have to filter again once i add sap?

  4. #4
    Join Date
    Jul 2011
    Location
    Oscoda, MI USA
    Posts
    42

    Default

    Just added two pints of way over cooked (thick and heavy) syrup to some "near syrup" that I had from the last two days good run and ended up with this:

    IMG_2077.jpg
    Fr. Jeff+

    2013 First Year

    8 taps w/ pails (55 gallon sap/9 pints nectar)
    12x18x6 Evaporator Pan
    Propane Turkey Fryer Burner

    2014 - Same

  5. #5
    Join Date
    Feb 2013
    Location
    Caledon, Ontario
    Posts
    765

    Default

    Good work frjeff! That's one great thing about syrup, unless you burn it to the bottom of a pan it is usually salvageable. Make it too thick, you can thin it down. Make it too thin you can cook it again.
    ~ 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



  6. #6
    Join Date
    Mar 2011
    Location
    Lunenburg Massachusetts
    Posts
    53

    Default

    Or as I did with a batch make sugar its fantastic

  7. #7
    Join Date
    Mar 2006
    Location
    Acworth, NH
    Posts
    876

    Default

    Why so much air in those bottles?

  8. #8
    Join Date
    Feb 2013
    Location
    Caledon, Ontario
    Posts
    765

    Default

    It was his very first try. You don't realize how much the syrup will shrink down until you see your first batch. I'm sure he'll be filling higher next time to keep spoilage at bay. He's been doing a lot of reading and research on here.
    ~ 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



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