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Thread: Off flavor

  1. #11
    Join Date
    Apr 2012
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    poultney vermont
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    Buddy- can always tell. If you have to use defoamer on Pam's like it's going out of style, especially front pan. Buddy syrup will make foam go nuts also the color usually lightens up.....Happened twice to me, goes from a b grade up to a dark amber and then you know it's not cuz u ran quality sap thru after!!
    18x30 sugarshack
    5100 taps high vac
    3x10 inferno with steampan
    7'' wes fab filter press
    10'' cdl air filter press
    D&G 3 post reverse osmosis w/recirculation

  2. #12
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    May 2009
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    UVM Proctor Maple Research Center, Underhill Ctr, VT
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    Quote Originally Posted by blissville maples View Post
    Happened twice to me, goes from a b grade up to a dark amber and then you know it's not cuz u ran quality sap thru after!!
    This happens because of sap pH. Sap is naturally slightly acidic. During boiling the pH rises. When it goes up above pH 7 (neutral), it hits what is called the "alkaline degradation phase" during which color, flavor, and niter form. As niter precipitates out, the pH drops again.

    During the late sap season there is so much microbial action in the sap that it becomes fairly acidic (rather than just mildly). This means during boiling it spends less time in the alkaline degradation phase, thus less color, less flavor, less niter. But although it looks very nice, the syrup still often tastes poor for other reasons (sour sap, buddy, etc.).
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

  3. #13
    Join Date
    Apr 2012
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    poultney vermont
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    What do u think about a silver bar In a sap tank since silver is antimicrobial?
    18x30 sugarshack
    5100 taps high vac
    3x10 inferno with steampan
    7'' wes fab filter press
    10'' cdl air filter press
    D&G 3 post reverse osmosis w/recirculation

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