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Thread: Sap a little cloudy... boil?

  1. #1
    Join Date
    Feb 2015
    Location
    Warren, MA
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    124

    Default Sap a little cloudy... boil?

    My sap is slightly cloudy but doesn’t smell and still tastes good. Should I boil it?Sap on one side and water on the other. 626F2A14-0E46-4DFC-9CEA-879730644CB6.jpg
    2016 - 2 x 4 Randy Worthen built arch and pans (just starting out!) 11 taps; 2.625 gallons of syrup!
    2017 - 29 taps; 11.625 gallons of syrup!
    2018 - 30 taps; 98 pints bottled! 2x4 Arch and pans sold! New sugar house being built, new equipment coming!

  2. #2
    Join Date
    Dec 2015
    Location
    Connecticut
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    117

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    That sap looks like it will make some good dark syrup to me. Boil it, but do it ASAP. Do not let it sit in tomorrow temps and definitely not Wednesdays.

  3. #3
    Join Date
    Mar 2015
    Location
    Peoria, IL
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    If it passes the smell and taste test, should be good. Always best to boil sap as soon as possible, especially in late season.
    2019 - 150 taps 3/16 shurflo, Deer Run 125 dolly RO - 73 gallons
    2018 - 120 taps 3/16 hybrid (shurflo), 2x6 raised flue w/hood, homemade arch w/ AUF & AOF - 34.5 gallons
    2017 - 60 taps 3/16 gravity, oil tank arck w/ steam pans - 12.5 gallons

  4. #4
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    Feb 2016
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    Ballston spa
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    Just put a little in a pot on the stove and try it. Dark syrup is still better than none and most of our customers prefer dark.

  5. #5
    Join Date
    Mar 2012
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    North Grenville
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    Boil it and if your house suddenly smells like dead frogs, chuck it. If it smells good keep it.
    Been tapping since 2008, but mostly unexceptional til recent years.
    2014 - 18 taps/6 trees, 407l sap, 19l syrup
    2015 - 18 taps/6 trees, 424l sap and 20.75l syrup
    2016 - 18 taps/6 trees..701l sap, 24l syrup
    2017 - 17 taps/6 trees...474l sap, 15.75l syrup
    2018 - 17 taps/7 trees...819l sap, approx 28l syrup
    2019 - 18 taps/8 trees...585l sap, 28l syrup...21:1 ratio

  6. #6
    Join Date
    Mar 2019
    Location
    Lanark Ontario
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    12

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    When in doubt taste it. You won't get sick from drinking sweetwater straight from the tree.

    Bugs in the sap are another matter!

  7. #7
    Join Date
    Feb 2017
    Location
    Upper Valley, NH
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    Isn't that the truth! Once you do this a bunch, you can instantly tell from the steam of a small test boil whether or not your sap is bad. I saved a bit once and let a couple of people smell and taste it...their reactions where priceless.
    68 Taps on 3/16" "natural vac"
    Leader Half-Pint Supreme with AUF
    Souped-up RO Bucket
    3 Black Rescue Dogs
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    https://blackdogbeesandmapletrees.com

  8. #8
    Join Date
    Feb 2018
    Location
    Mantorville, MN
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    I am so happy to see this thread as I have a problem with my syrup and I wonder if it is related to cloudy sap.
    I finished collecting and cooking about 1.5 weeks ago. My last collection I collected about 300+ gallons and had some cloudy, not bad smelling, tasted fine sap. I talked to an experienced syrup friend he said cook it. I did. As I have been bottling this last batch I am having a problem with some particulate matter floating in my bottles and it eventually settles to the bottom. This syrup has been filtered off the evaporator through paper and orlon, filtered again through paper and orlon and cooking little closer to finished. Then, filtered through paper after reaching proper brix. I think some may think it is over-filtered. I have even dumped reheated and filtered a 4th time, but I still have the same problem. I thought it was sugar but I have added sap and re-cooked to have the same problem. When bottling at first it seems clear but as the syrup cools the particulate forms and is suspended in the syrup.
    Is this sugar?
    Is this bacteria?
    If none of the above, what the heck do you think it is?
    The syrup has a nice maple flavor. My unrefined taste does not detect any off flavor. And for as much as I have taste tested I'm still feeling good(physically) (emotionally my syrup has me down but that's another story).
    Thanks for your help,
    Tom

  9. #9
    Join Date
    Mar 2017
    Location
    Oakville, ON
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    Quote Originally Posted by tpathoulas View Post
    I am so happy to see this thread as I have a problem with my syrup and I wonder if it is related to cloudy sap.
    I finished collecting and cooking about 1.5 weeks ago. My last collection I collected about 300+ gallons and had some cloudy, not bad smelling, tasted fine sap. I talked to an experienced syrup friend he said cook it. I did. As I have been bottling this last batch I am having a problem with some particulate matter floating in my bottles and it eventually settles to the bottom. This syrup has been filtered off the evaporator through paper and orlon, filtered again through paper and orlon and cooking little closer to finished. Then, filtered through paper after reaching proper brix. I think some may think it is over-filtered. I have even dumped reheated and filtered a 4th time, but I still have the same problem. I thought it was sugar but I have added sap and re-cooked to have the same problem. When bottling at first it seems clear but as the syrup cools the particulate forms and is suspended in the syrup.
    Is this sugar?
    Is this bacteria?
    If none of the above, what the heck do you think it is?
    The syrup has a nice maple flavor. My unrefined taste does not detect any off flavor. And for as much as I have taste tested I'm still feeling good(physically) (emotionally my syrup has me down but that's another story).
    Thanks for your help,
    Tom
    What is the brix level? From your description it may be too high and you have sugar crystallizing out of solution as it cools. Not likely to be bacteria if it's happening in short time frame, bacteria just dont grow that fast!
    2019 - 62 taps on buckets, 95L syrop from 3215L sap
    2018 - 62 taps, collecting by hand, 90L syrop from 3200L sap
    2017 - Lapierre Waterloo Small mini pro with 40 taps, only up and running mid March so missed most of season!
    2014 - 2016 40 taps making one or two batches on a 2x6 flat pan over an open arch as it would have been done in 1900

  10. #10
    Join Date
    Feb 2018
    Location
    Mantorville, MN
    Posts
    14

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    Thanks for the reply. I was worried about that and added unfinished syrup to some the cloudy stuff and still had the particulates floating. 67.2 is highest brix I've found. I know this is higher than expected but is it high enough to cause this?

    Thanks

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