Quote Originally Posted by Darrel Wright View Post
Still running up in chardon?
We're having a neighborhood pancake breakfast on Saturday so I left 2 gravity lines running to collect up enough so the evaporator can be in action then. Put it in the pan and just bringing it up to a boil and stopping every day. Still coming in this afternoon.
Btw anyone do this before, or know what temp you need to go up to to halt bacteria? I presume boiling is probably overkill.
boiling point is the only way to kill the bacteria. there is no way sap is still good at this point. everyone else has pulled taps