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Thread: Metallic taste in syrup

  1. #1
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    Default Metallic taste in syrup

    I've been using steam tray pans for some time to boil sap and have had no issues with off taste. I've recently just had a pan welded, SS, to fit my arch. I cleand the pan with a scrub brush and dish detergent rinsing several times before using. I even boiled for a couple hours, scrubbed and rinsed again. But last night tried for first time boiling sap in new pan and what a drew off had slight metal taste. Anyone ever have this problem or know what to do?

  2. #2
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    If everything was food grade SS including the weld and all fittings were also SS, you should have no metallic taste. What grade of SS was the SS and was it food grade? Not all SS is food grade.
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  3. #3
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    Quote Originally Posted by PoseyCoMark View Post
    I've been using steam tray pans for some time to boil sap and have had no issues with off taste. I've recently just had a pan welded, SS, to fit my arch. I cleand the pan with a scrub brush and dish detergent rinsing several times before using. I even boiled for a couple hours, scrubbed and rinsed again. But last night tried for first time boiling sap in new pan and what a drew off had slight metal taste. Anyone ever have this problem or know what to do?
    There is a natural phenomenon where the syrup will have a slight metallic taste for a short period. I can't think of the name for it off hand but I'm sure somebody else will think of it.

    Sent from my SM-G920V using Tapatalk

  4. #4
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    You could boil some in another pan and see if it still has an off taste. I really doubt it is coming from your pan, it is most likely your sap. Was it fresh and not spoiled. It could be metabolism from your trees, I had some of this in my fall taps this year and just had to wait until it cleared. I did not market any of that syrup, we glazed nuts and let a friend have some to cook with and kept some for cooking. If it's metabolism all you can do is wait. Sniff the steam, bad sap will have a musty smell when boiling. Proctor Maple center has a publication on it.

    You can actually fix it if it is metabolism. Proctor also has a paper on that. You heat it to around 240 F and the chemicals responsible gas off. You will have to be ready with distilled water to thin your syrup before it goes to sugar. I would just keep it for cooking and nut glazing. It alright for that because you take the heat high enough.
    Last edited by buckeye gold; 02-14-2018 at 06:39 PM.

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    Looking at your rig I see a lot of different things going on. You have copper with solder and flux for your air manifold. How did you clean out the flux.
    I spoke with a big producer that buys and sells syrup and he took in a large amount of syrup and when graded and tested and resold it was downgraded by the buyer because it had a hint of off flavor and it was traced back to the air injection.
    Last edited by Haynes Forest Products; 02-15-2018 at 09:53 AM.
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  6. #6
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    Quote Originally Posted by regor0 View Post
    There is a natural phenomenon where the syrup will have a slight metallic taste for a short period. I can't think of the name for it off hand but I'm sure somebody else will think of it.

    Sent from my SM-G920V using Tapatalk
    We had this issue in CT last spring. it was pre-buddy sap. not sure if it's possible at the start of the season though?
    2016 - 36 Taps - File Cabinet Arch + Food Pans
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  7. #7
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    Quote Originally Posted by regor0 View Post
    There is a natural phenomenon where the syrup will have a slight metallic taste for a short period. I can't think of the name for it off hand but I'm sure somebody else will think of it.
    Very possibly metabolism. UVM Maple Extension has an off-flavor kit that some associations offer as a way to diagnose some "natural" off-flavors. That particular kit includes metabolism, buddy, and sour-sap.

    https://www.youtube.com/watch?v=y8Noc4ahbNc

    A few publications.
    http://www.uvm.edu/~pmrc/off-flavor.pdf
    http://www.uvm.edu/~pmrc/off-flavor2.pdf

    If it is metabolism, it may (likely will) go away after a couple of good runs.....or not. Some seasons produce more of it. Some bushes tend to get it more. Is often fairly regional in nature. Mostly affects early season light syrup.
    Last edited by DrTimPerkins; 02-15-2018 at 09:28 AM.
    Dr. Tim Perkins
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    http://www.uvm.edu/~pmrc
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  8. #8
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    Up to this point all we've boiled has had desirable flavor though I'm checking in to the metabolism. But I was boiling same sap in different pans earlier in the day, traded them out at the end of the evening. Though I did use maybe 10 gal of new sap mixed in this last boil. I drained the sweet off last night and cleaned with vinegar and then baking soda, rinsing thoroughly, just in case it could be the pan. When I was wiping down the pan I noticed the white clothe I was using had a gray tint. Maybe a dumb question but is that normal? I then wiped down the whole pan with shortening. Not sure if that makes any difference or not.
    Last edited by PoseyCoMark; 02-15-2018 at 02:57 PM.

  9. #9
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    Are they Aluminum pans? Aluminum will give off a grey residue after washing and wiping it.
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  10. #10
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    It isn't aluminum. The ss used has been setting outside for a couple years. Don't think that has any effect on it though. Looking at welds, which some are a little rough, and there are a few rusty spots.

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