It has continued today with another 600L. However the sugar is dropping, down to 1.8 in today’s gathering, so I think I will pick up whatever runs tomorrow and call it a season.
As far as how long sap stays good, I think it depends on temps, maybe sunlight during storage, how clean your collection and storage equipment is, and how close to budding your trees are. I made some really weird syrup at the end of last year that we finished, tasted, debated, but ended up not bottling. Early season and cold temps, I’ve kept sap for a week no problem. The later in the season the shorter the window, but I am certainly no expert.
I have collected late season sap that is cloudy, with a yellowish to greenish colour, that boiled into perfectly normal tasting syrup.