Hello,

This will be my 3rd season making syrup from about 10 trees. I now use two full-size Vollrath SS steam pans, and while I'm happy that I get syrup, I'm looking to improve the maple flavor. I understand that taste will differ depending on when the sap was collected, but I feel the lack of big maple flavor may have to do with my technique.

I basically start boiling with cold sap in two pans, and after some time top off what's been boiling in the hotter pan with fresh sap that's been warmed in the pan that's on the cooler end of the arch. It's a cinder block arch and it will boil both pans, but the one furthest from the chimney is cooler. I add fresh sap to that cooler pan as needed. That's been my process the last two seasons. Boil off everything I have but the syrup ends up in the pan by the chimney at the end

Is my technique the reason I don't seem to get as much of a maple flavor? Should I just load each pan and boil them down, pour that syrup off and start again with fresh syrup in the pans?

Thanks for any advice you might have for me.

Looking forward to a good 2020-2021 sugaring season!

--Peter