Bacteria in syrup???

[sugaring in vt]

So I was looking at a Facebook group I'm on and there was a comment made that there's more bacteria in darker syrup. I've never heard this before. I always heard that more bacteria in your sap can lead to lower sugar content and therefore more carmelization from longer boiling time. My understanding is that if the syrup is boiled to the proper density it kills the bacteria. So I'm just wondering if I missed something.

[blissville maples]

Maybe they mean or think, which is slightly correct, the late season sap is typically darker syrup, I believe it usually has more bacteria in the sap yes , but like you said it's sterilized during boiling process

[sugaring in vt]

I agree but it was just a blanket statement that darker syrup has more bacteria. I will say that sometimes things posted don't always convey what the poster really means. I just found it curious that I've never been told that before.

[DrTimPerkins]

The statement, if made that way, is wrong. Syrup at the proper density when hot paced should have no bacteria whether light or dark. What is true is that higher microbial loads will convert more sucrose to invert sugar, leading to stronger color and flavor formation.

[Flat Lander Sugaring]

The statement, if made that way, is wrong. Syrup at the proper density when hot paced should have no bacteria whether light or dark. What is true is that higher microbial loads will convert more sucrose to invert sugar, leading to stronger color and flavor formation.

He means
"Packed"

[DrTimPerkins]

He means
"Packed"

Yes. Thanks for the correction.

[sugaring in vt]

Thanks dr Tim for clearing that up. I was hoping you'd comment. As a hobbiest I do a lot of reading on here to make sure I do things the best way possible.
Flat land I understood what he was saying but thanks for the correction in case someone else was reading and didn't. I miss a letter every now and then myself

[saphound]

Are there other factors besides microbial load that causes dark syrup? The batch I made yesterday is the darkest I've ever made or even seen. Taste is very sweet and mapley, but you can't see through the jar even held up to a light.

[mainebackswoodssyrup]

Longer boiling will also affect it. So if sugar % is lower it can make for darker syrup.

[saphound]

Sugar averaged about 1.7. Took me about 8 hours to get 25 gals to nearup...which is typical for my propane setup. Sap was fairly fresh..4 days from empty till collecting ..a lot fresher than my last batch which came out lighter in color, but had a higher sugar content. The last batch of sap never experienced below freezing temps so I suppose the microbes could have flourished in that time, but it was pretty clear still..just a very slight bit of cloudiness.