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Sour Sap/syrup
Somehow over this past weekend we had an off flavor creep into the sap/syrup...fruity is how I would describe it. We still have some off flavored concentrated sap left. My question is.... do we boil it and sell it as commercial....or do we toss the sour sap and flue pan full of off flavor and start up with the new?
The sap coming in tastes great....just don't know what to do with the stiff that soured on us.
Thanks for any replies!
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