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Thread: Foaming like crazy

  1. #1
    Join Date
    Mar 2008
    Location
    Covington Twp. Pa.
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    509

    Default Foaming like crazy

    Started todays boil with a like new clean pan. Sap concentrated to 4%. From the time it came to a boil it was foaming. The foam would die down around firing time but then go right back up as soon as I added wood. I boiled 4 1/2 hours and it kept getting worse as the day went on. Towards the end I wasn't even firing as hard as I usually do. No amount of defoamer would help at all. I emptied the pan at the end and it really had no nitre in it but there was an abnormal amount of really dark foam on the sides of the pan. The syrup tastes very good and I am wondering if this is just from late season sap? Most of the sap was clear but I did have some cloudy mixed in. I also ran it a little deeper then normal as I was concerned with scorching the pan.
    2x3 Patrick Phaneuf pan
    Homemade arch
    100+ taps
    Sugar Shack in future
    Wife into it as much as me
    Also do homebrew

    http://s928.photobucket.com/albums/ad121/ZMANSYRUP/

  2. #2
    Join Date
    Apr 2014
    Location
    Wakefield,New Hampshire
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    396

    Default

    Had the same problem boiling for 6 hours yesterday, Playing with fire worrying about scorching the pans.
    6th season solo sugar maker in a young sugar bush of mostly red maples
    320 taps
    2x6 self built arch, Flat pans w/ dividers
    New 12x16 sugar house
    CDL hobby 250 RO

  3. #3
    Join Date
    Mar 2008
    Location
    Canaan NH
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    342

    Default

    Same here. My Reds cleared up yesterday, which I have never seen this late in the season, it is always cloudy. Sap was very foamy during boil. Had to increase to 3 drops of defoamer with each firing, instead of my usual 1 drop. Still good flavor though.
    Boulder Trail Sugaring
    150 Taps on Vacuum
    Homemade 20"x40" Hybrid Pan - 15 gph
    Homemade Steamaway - 10 gph
    Waterguys single-post RO

  4. #4
    Join Date
    May 2009
    Location
    UVM Proctor Maple Research Center, Underhill Ctr, VT
    Posts
    5,713

    Default

    Foaming in late season can be high. Foaming with a clean pan can be high (no residual defoamer spread throughout pan). You got both at the same time.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

  5. #5
    Join Date
    Mar 2008
    Location
    Covington Twp. Pa.
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    509

    Default

    I did my final boil of the season today and had the same problem. I also noticed that anytime I pumped or poured sap it also foamed up. Glad it's not like that all the time. Thanks for the answers.
    2x3 Patrick Phaneuf pan
    Homemade arch
    100+ taps
    Sugar Shack in future
    Wife into it as much as me
    Also do homebrew

    http://s928.photobucket.com/albums/ad121/ZMANSYRUP/

  6. #6
    Join Date
    Mar 2006
    Location
    Lanark, ON
    Posts
    2,301

    Default

    We have to increase our defoamer usage late in the season to keep the syrup pans from overtopping the partitions. Whenever possible we only add defoamer to the incoming sap (concentrate) but late in the year you often need to add a touch to the syrup pan every once in a while.
    4,600 Taps on vacuum
    9,400 gallons storage
    3 tower CDL RO
    3.5'x14' Lapierre Force 5
    Twitter & Instagram: @ennismaple
    www.ennismaple.com

  7. #7
    Join Date
    Jul 2021
    Location
    Parry Sound Area, Ontario
    Posts
    290

    Default

    Is a defoamer a must have for a hobbyist, regardless of the type of evaporator? Is the foam just something you can scoop off with a strainer type of ladel?

  8. #8
    Join Date
    Jan 2017
    Location
    Williston, VT
    Posts
    411

    Default

    Quote Originally Posted by Swingpure View Post
    Is a defoamer a must have for a hobbyist, regardless of the type of evaporator? Is the foam just something you can scoop off with a strainer type of ladel?
    No defoamer = a messy disaster and potentially burnt pan.
    Ken & Sherry
    Williston, VT

    2017 - 13 gallons on 65 taps (12 buckets, rest 3/16), 2x4 flat bottom, modified cargo box sugarhouse
    2018 - 90 gallons on 418 taps (gravity lines), Leader 30"x10' Vortex Arch & Max Raised Flue with Rev Syrup Pan, New Sugarhouse
    2019 - Burned through alot more money: heated kitchen, 2x2,000 and 375 gal ss sap tanks, CDL1200 RO, Bauch Vac Pump, More taps, etc., etc., etc.
    https://www.facebook.com/pumpkinhillmaple/

  9. #9
    Join Date
    Feb 2019
    Location
    Murrysville, Pennsylvania
    Posts
    178

    Default

    You can use sunflower or canola oil as a natural defoamer as well. A few drops works well. Would be fine for small hobbyist using steam pans.
    D. Roseum
    www.roseummaple.com
    ~100 taps on 3/16 custom temp controlled vacuum; custom nat gas evap with temp and level controllers; homemade RO; SL SS filter press
    2021: 27.1 gallons

  10. #10
    Join Date
    Mar 2016
    Location
    chester, ma
    Posts
    561

    Default

    Quote Originally Posted by TapTapTap View Post
    No defoamer = a messy disaster and potentially burnt pan.
    Only if you plan to finish on your evaporator. I did batch boils for five years, and only went to probably 50% sugar max on the evaporator, before finishing the syrup on the stove. Never used a drop off defoamer, and never burned my pans.

    GO
    2016: Homemade arch from old woodburning stove; 2 steam tray pans; 6 taps; 1.1 galls
    2017: Same setup. 15 taps; 4.5 galls
    2018: Same setup. Limited time. 12 taps and short season; 2.2 galls
    2019: Very limited time. 7 taps and a short season; 1.8 galls
    2020: New Mason 2x3 XL halfway through season; 9 taps 2 galls
    2021: Same 2x3, 18 taps, 4.5 galls
    2022: 23 taps
    All taps on buckets

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