I was thinking about adding like a touch of apple cider or something to infuse an apple taste to my syrup this year curious if anybody has done something like this or if it will even work?
Infusing maple syrup?
I was thinking about adding like a touch of apple cider or something to infuse an apple taste to my syrup this year curious if anybody has done something like this or if it will even work?
I haven't tried it, but I think that usually when flavours are infused, a dry flavouring is added like coffee or cinnamon and then the syrup is re-filtered to remove solids. If you added a liquid ingredient then you might have to re-boil the syrup to get back up to density.
Nick
I've done half a cinnamon stick in quarts of syrup. The result is most excellent.
42.82N
2015 - Small operation. 25 buckets. One excited 5 year old and one 35 year old that feels 5 again.
2016 - One year older. New Homemade 2x4 Arch, Smoky Lake Pan and looking at 52 maples, 17 box elders and 2 walnut trees.
2017 - Shurflo 4008 hooked to 42 stingy silver maples and a few Norways. A couple buckets on sugars and Norways. 10 box elders.
2018 - ...a few more taps.
2019 - ...more taps on 3/16 gravity. This spiral is heading downward in a hurry.
2020 - 4x400 RO - RB20 (uh-oh!)
This place has powdered flavorings, natural and some organic, I purchased their cherry flavoring for something I was doing............no not in maple syrup. I was happy with the product. www.bestflavors.com/flavors/flavor-powder/natural-flavor-powder/c92_240_21/ If you call them they are good about information also JayOriginally Posted by nas
Zucker Lager
I recently did a couple pints of ginger infused syrup just to try it. I started with finished syrup from last year, threw in about an inch of ginger root, sliced thin. Let it simmer for about 15 minutes. The result was incredible. I'll be cooking a batch this weekend. The plan is to cook just like normal. When I get within about a half a degree of done, I'll add about an inch of ginger per quart to the syrup until finished. Skim it out prior to filtering. I'll post next week to let you know how it goes. Not doing away with my traditional syrup, but this was darn good!
That is correct. An infusion is when a material (usually plant, herb, spice, etc.) is soaked in syrup for a period of time, then filtered out, leaving the flavor of the infused material imparted into the syrup. Tea is an infusion.
If you add a liquid ingredient...it becomes an ingredient, not an infusion.
Note that regardless of the process, the product made by doing this is no longer PURE MAPLE SYRUP and should not be sold as such.
Lastly, the fine particles used for some infusions can be difficult to filter out. Some of the color bodies in the syrup or material may also form a residue on the bottom of the bottle. That is especially the case when syrup is added to ethanol to make a flavored-alcohol. Both the particles and color bodies may serve as crystallization nuclei for sugar crystals to form in the syrup.
Last edited by DrTimPerkins; 03-17-2021 at 08:07 AM.
Dr. Tim Perkins
UVM Proctor Maple Research Ctr
http://www.uvm.edu/~pmrc
https://mapleresearch.org
Timothy.Perkins@uvm.edu
Ginger! Brilliant. I bet that is really good!
42.82N
2015 - Small operation. 25 buckets. One excited 5 year old and one 35 year old that feels 5 again.
2016 - One year older. New Homemade 2x4 Arch, Smoky Lake Pan and looking at 52 maples, 17 box elders and 2 walnut trees.
2017 - Shurflo 4008 hooked to 42 stingy silver maples and a few Norways. A couple buckets on sugars and Norways. 10 box elders.
2018 - ...a few more taps.
2019 - ...more taps on 3/16 gravity. This spiral is heading downward in a hurry.
2020 - 4x400 RO - RB20 (uh-oh!)
In Ohio and probably other states, you cannot add anything to the syrup and sell it unless you do so in a licensed facility. It becomes a processed food.
Central Ohio
Leader WSE 2x6
Old metal corn crib converted to "The Shack"
Smoky Lake 6 gallon water jacket canner
Daryl 5" filter press with air pump
Deer Run 125 RO
2023: 140 taps, buckets, 32 gallons
2019: 100 taps, buckets, 45 gallons
2018: 100 taps, buckets, 31 gallons
2017: 100 taps, buckets, 15 gallons
2015: 100 taps, buckets, 34 gallons
2014: 100 taps, buckets, 30 gallons
2013: 100 taps, buckets, 52 gallons
Well, I may not have made this clear in my earlier post about ginger infused. I don't have to worry about the legalities of selling. All of my syrup is for personal consumption, and given away. I sure do seem to have lots of friends this time of year. Wonder where they all are when it's wood cutting season?
I run 30-50 taps a year, and typically do 3-5 batches.
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