I have some "bad syrup" to get rid of

[maple flats]

After going thru all of my old syrup stock I found that I have some that is not good for prime time. I found some that had been "lost" in a corner from previous years, some is just a few years old while some is from 8-10 years ago and upon opening it to check, some has fermented other has molded, the rest looks and smells good.
Can anything be done with fermented product to even make it salable as commercial? I've never sold commercial. Can it be boiled to proper density, filtered and packed for commercial or does it just need to get dumped?
In the past I had multiple storage locations with less than ideal organization, but I now have just one and it is organized. I need to get this mess cleared out. Any help out there?

[GeneralStark]

I have made good sugar from fermented syrup. I have also heard you can dump it in the flue pan at the end of next season and boil it through. I have never done that myself...

It terms of what can be sold as "commercial", the buyer I sell c to will take pretty much anything, but the price varies depending upon if it is filtered. I would speak to a potential buyer to determine what they will buy.

[wiam]

I have run off syrup back through the evaporator when making late season syrup. I pour in a gallon or so at a time. Then I wait a bit and pour in more. By this time I am usually making very dark or commercial. I have also made sugar with some and off flavors usually go away.

[wally]

the moldy syrup can likely be heated to packing temperature, filtered, and canned.

the fermented syrup was likely too low density, and not syrup when packed. i have not tried to repack or sell fermented product.

it happens that i found a half-gallon of mine on the shelf from 2004 a few weeks ago, and it is unspoiled.

wally

[lew]

Moldy syrup, skim off as much mold as possible, boil, adjust density, filter. Fermented syrup, boil, you will get a lot of foam. I have a 2x5 gas finisher that works great for such projects, it has a portion down the middle and 2 tube burners under each side. I bring the syrup to a boil. Shut off the gas to one side and let the foam get so high it goes over the partition into the other half of the pan. I then shut off that side and fire up the other side and let it boil over into the outside, repeat. After 3 or 4 times the foam dies off and I adjust for density and filter.

[GeneralStark]

Moldy syrup, skim off as much mold as possible, boil, adjust density, filter. Fermented syrup, boil, you will get a lot of foam. I have a 2x5 gas finisher that works great for such projects, it has a portion down the middle and 2 tube burners under each side. I bring the syrup to a boil. Shut off the gas to one side and let the foam get so high it goes over the partition into the other half of the pan. I then shut off that side and fire up the other side and let it boil over into the outside, repeat. After 3 or 4 times the foam dies off and I adjust for density and filter.

Yes the foam is insane from fermented syrup...alcohol cooking off has been my hypothesis on that one. I also find if you let it foam and then cut the heat and repeat a couple times, the foam then dies.

[markcasper]

Being that commercial, processing is not worth much, I'd just wait until next year and blend it in while cooking.

[maple flats]

I don't really want to risk making additional bad product by adding it to some that is going to be good product but very dark. While I'd like to get something for this I will not carry it over to possibly contaminate new product.
I realize how it fermented and that it obviously was under density. At this point I have no idea how it might have happened. I just need to either come up with a viable fix or just dump it and move on. I'd rather sell it as commercial than risk tainting new product next season and if that's not an option, I'll just dump it. I have an excavator and it digs deep holes, far from anybody's well if necessary. Or another option would be to pay the fee and take it to the local water treatment facility.

[Russell Lampron]

I don't know where you sell your bulk syrup or if you do sell any bulk. If you were coming to NH Bascom's would buy it. It isn't worth much but it would pay for the gas and maybe a little more. I don't know how much syrup you've got to get rid of. Bascom's has their open house in the early part of May and it would be a good excuse for a road trip.

The syrup I am referring to is the fermented stuff. The mold can be skimmed off of the other syrup then it can be checked for density and heated to 190* and repackaged.

[markcasper]

I don't really want to risk making additional bad product by adding it to some that is going to be good product but very dark. While I'd like to get something for this I will not carry it over to possibly contaminate new product.
I realize how it fermented and that it obviously was under density. At this point I have no idea how it might have happened. I just need to either come up with a viable fix or just dump it and move on. I'd rather sell it as commercial than risk tainting new product next season and if that's not an option, I'll just dump it. I have an excavator and it digs deep holes, far from anybody's well if necessary. Or another option would be to pay the fee and take it to the local water treatment facility.

Hopefully I don't put my foot in my mouth, but how could you even consider paying a fee to dispose of it? Its not hazardous toxic waste.

How many gallons of this do you have?

I'm sure you could sell it as processing grade, but like russ said, you won't get much for it. Don't feel bad....I lost my whole flue pan contents this week because I didn't get there soon enough. I thought I had at least had two days. Thankfully the front pan was not stringy and I salvaged that.