Is anyone using very dark/strong taste syrup for making sugar? I do not have a very big market for very dark ( even though I have tried ) and was wondering if anyone is using it for sugar.
Very dark/strong taste syrup for making sugar
Is anyone using very dark/strong taste syrup for making sugar? I do not have a very big market for very dark ( even though I have tried ) and was wondering if anyone is using it for sugar.
First introduced to making maple syrup in 1969
Making syrup every year since 1979
3 x 10 oil fired
Revolution syrup and max flue pan
Almost 1300 taps total with 900 on high vacuum
Bought first Marcland drawoff in 1997, still going strong.
I think it usually makes a more gummy product similar to brown sugar because of invert sugars, but have come across a few people saying they use it just fine, so there is only one way to find out for sureOriginally Posted by bill m
I’ve had it go both ways.
I’ve found if it’s dark with a light not to dark taste it will be fine.
If it’s got that really deep maple flavour it won’t make good sugar.
Just my theory.
600 taps on vacuum
Lapierre mechanical Releaser
CDL electric releaser
2.5 x 10 CDL Venturi ( new for the 2024 season )
Home made modulating auto draw off
Homemade RO 2 x 4" membranes
CDL 16 x 16 bottler
Wesfab 7" filter press
Delaval 73 vacuum pumps
12 hives of bees
My guess is that it won't make sugar. Try it but I think it will never break up just be a big glob. If that happens you can boil some water and turn it back to syrup and then add some lighter syrup and try again. If you know how to test for invert sugar you could save some time.
I made some last week worked fine, I go a little hotter with it like 275, also just try a pints worth by hand and you won't waste a bunch.
Nate Hutchins
Nate & Kate's Maple
2022 1000 taps?
3x10 Intensofire
20x36 sugarhouse
CDL 600gph RO
A wife and 2 kids.
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