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Thread: Smoky Flavor Syrup

  1. #1
    Join Date
    Feb 2020
    Location
    Chaska, MN
    Posts
    51

    Default Smoky Flavor Syrup

    This is year two for me, last year was propane, this year I modified (essentially gutted) a cast iron stove and have a 2x2 pan on top. The firebox is sealed fairly well with a blower. I made my 1st boil on Sunday and got a little over a gallon. Boiling rate of slightly more than 6 GPH. The thing that I noticed when comparing the two seasons is this years batch has a slight smoky flavor, nothing overpowering but it's detectable. I have it filtered very well and it's quite clear. Just wondering if it's expected to take on the flavor when moving to wood.
    2021 2nd season- 71 taps, wood burner and a 2X2 evaporating pan
    2020 1st season- 8 gallons of syrup. Propane

  2. #2
    Join Date
    Mar 2014
    Location
    Waccabuc NY
    Posts
    7

    Default

    I have had that at times over the years. Esp when using smoky wood. I always considered it a unexpected bonus.

  3. #3
    Join Date
    May 2009
    Location
    UVM Proctor Maple Research Center, Underhill Ctr, VT
    Posts
    5,555

    Default

    Technically, smoke is an off-flavor in maple syrup, however some people become accustomed to that taste. It is not always found with wood fired evaporators. More often it is smaller rigs where the smoke and ash can get into the pans more. If you're not selling....not a problem. If you are selling...depends upon what the consumer likes.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

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