Interesting radio story about syrup taste testing ...
first half of the is about syrup
http://www.outsideinradio.com/shows/episode12
Interesting radio story about syrup taste testing ...
first half of the is about syrup
http://www.outsideinradio.com/shows/episode12
Eric Johnson
Tucker Mountain Maple Co-op
1400 taps in 2013
2.5 x 8 CDL pellet arch and Smokey Lake pans
Lapierre 600 RO
Member of Andover/Salisbury Maplehaulics anonymous
www.tuckermtn.com
pALS
Funny that the guy got all four right in the blind taste test.
I don't think all maple syrup from a particular start or region taste the same.
Mason 2x4 w/raised flue pan, 240 gal. sap tank, 80 Reds on 5/16 tubing and Lunchbox releaser/pump, 20 sugars on buckets
There are different minerals in the soil as well as different types of maple and different conditions in which sap and turned to syrup. With all these variables in addition to the recent studies conducted by Cornell on the effects of taste in reference to sap being produced through an RO the research indicates it would very difficult if not impossible to tell the difference if the sap were process under the same conditions. What the sampler most likely is experiencing is differences in processing and syrup produced different days throughout the season.
A good majority of the taste for the syrup depends on where we are at in the season and how much bacteria growth from storage prior to processing has occurred (as well as the sanitation of the equipment).