How about the use of a sanitizer such as Star San, which is used for many commercial food preparation sanitation purposes, and in home-brewing/winemaking. The active ingredient is dodecylbenzenesulfonic acid and phosphoric acid. Must remain in contact for at least one minute. Air dry, no rinse required. It's comes concentrated and is fairly inexpensive.
I use this for sanitizing my home wine making equipment. I used it this year on all my old taps. So far, so good. For maple sap; maybe it doesn't kill the right agents? Anyone have an opinion or experience with this?
Gary / Zena Crossroads / 42˚ 00' 24" N / Hobby in Early '70s, Addiction since 2014
175+ taps on 3/16 (60 of which are on two Lunchbox Vac/Releasers)
12x34 timber framed sap house w/attached 10x34 shed roof for storage
2 x 6 Smoky Lake hybrid pan on Corsair arch with AUF/steam hood/preheater/concentric exhaust
7.0 KW Sun Power PV System, Smokey Lake Filter Press/Steam Bottler, Modified NGMP RO - 2 4x40 posts 200 gph