
Originally Posted by
Pauly V
I have made 3.5 gallons so far. I have 50 taps. My first batch was golden color..almost a butterscotch flavor. My last 2 batches have been considerably darker and better density. Is a higher sugar content responsible for this? I have been boiling 219-220. My first year and I am having a blast!
From what I have read (remember it’s my first year too) usually early in the season the syrup is lighter and as the season progresses it darkens. Your boil time effects the color, I’m guessing longer boils will caramelize (darken) the sugar more. How clean the sap is also effects the color (bark, bugs and debris). Could also be too strong of a boil as you finish the syrup produces a darker syrup. Really, I’m not sure, I do not have enough experience to really say. Maybe one of the many seasoned sugarer’s on this site would know better.
2016: Second Year;
..........15 Taps- 177 gals 0f 2.40 % Sap / 4.25 gals of Syrup
......... Cinder block arch evaporato with 2'x2' Stainless Steel Pan
......... Finishing in stock pot on propane burner
2015: First Year;
......... 12 Taps - 135 gals of 3.37% Sap / 4.56 gals of Syrup
......... Cinder block arch evaporator with 2'x2' Stainless Steel Pan
......... Finishing in stock pot on propane burner