.5% sugar. Why?

[Sunday Rock Maple]

I have a full time day job. I had to let the sap sit in the tanks for 5 days. Could bacteria have eaten the sugar? I have consistantly had 2% for the last 10 years from this woods.

Yes, especially with high temperature. At a Leader RO seminar two years ago they said that raw sap can spoil in 48 hours and concentrate in 6 hours. That being said you should also verify your hydrometer.

[michiganfarmer2]

I apppreciate the replies. THank you everyone

[Clinkis]

Although, Yes micro organism consuming sugar and degrade sap quality, the sap will have spoiled by the time there would be a significant drop in sugar content. If the sap is still good enough to boil then the loss to micro organisms would be fairly small. That said, all experts agree the sooner you boil your sap the better.

[Daveg]

Thankfully someone discovered RO for removing water. My trees are second growth with narrow crowns, few lower branches and other competing hardwoods. Poor sugar producers. RO,RO,RO.

[maple flats]

I think in my case this year's low sugar is directly related to the lack of freeze thaw cycles. While I've had as many or more days of sap flow compared to many years, this year the thaws last a few days and then the freezes last a few, rather than most night freeze and then followed by a warm day. Since mid Jan, when my first woods was tapped I have not had even a single freeze thaw day, they have all been long stretches. I believe the sugar would come up some if I had a few days with a daily freeze thaw in a row.
Have the rest with low sugar had the same patterns?

[berkshires]

Have the rest with low sugar had the same patterns?

Yes, I've been collecting a lot of low-sugar sap for exactly the same reason. This season I've been dumping as much ice as I could, and I'm still only averaging 1.7% for the season so far.