Has anyone ever froze syrup in those plastic maple syrup jugs? wondering if there is any problems with that like tops coming off or if thawed out if it has a different consistency or anything I should know?
Has anyone ever froze syrup in those plastic maple syrup jugs? wondering if there is any problems with that like tops coming off or if thawed out if it has a different consistency or anything I should know?
Freezing is best for long term storage and/or slow consumption. Mold can't grow on it in the freezer.
2020
8th year making sugar
120 taps second year on vac
2x4 Divided pan.
Homemade RO 4x42XLE
Shurflo 4048 pump
Homemade 46 by 26 wood boiler with two polished stainless pans
Home made sugar shack with Caputo Rooftop
15 gallon pre-heater tank with a circulating copper pipe stack heater.
two 45 gallon storage tanks with transfer pumps
150 taps (buckets)
Arctic Cat Prowler
Two big reds with bucket holders to collect the sap
Good wife to assist me
Getting sweeter one drop at a time.
It will look just like his unfrozen syrup.
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“I have not failed. I’ve just found 10,000 ways that won’t work.”
– Thomas Edison
To actually freeze syrup the temperature will need to be about -70 F. That will take more compressor than you have. In the freezer is by far the best way to store syrup. In fact I tell my customers to store it in the freezer and just pour what they will use in a 4-6 week period and keep that in the fridge, then refill as needed and reorder when the jug gets low.
Dave Klish, I recently ordered a 2x6 wood fired evaporator from A&A Sheet Metal which I will be converting to oil fired
Now have solar, 2x6 finish pan, 5 bank 7x7 filter press, large water jacketed bottler, and tankless water heater.
Recently bought another Gingerich RO, this one was a 125, but a second membrane was added thus is a 250, like I had.
After running a 2x3, a 2x6, 3x8 tapping from 79 taps up to 1320 all woodfired, now I'm going to a 2x6 oil fired and a 200-425 taps.
ok why is my syrup frozen? I boiled it to over 120 and it sheeted in chunks? Also people tell me my syrup in thick
Homemade 46 by 26 wood boiler with two polished stainless pans
Home made sugar shack with Caputo Rooftop
15 gallon pre-heater tank with a circulating copper pipe stack heater.
two 45 gallon storage tanks with transfer pumps
150 taps (buckets)
Arctic Cat Prowler
Two big reds with bucket holders to collect the sap
Good wife to assist me
Getting sweeter one drop at a time.
If you are using a standard household freezer than I would say you do not have syrup. Just the other day I stored some unfinished syrup off the evaporator in the freezer. It had parts of it froozen. When I took it out to finish it and brought it to boil my brix reading at 211 degrees was around 56-57. Now when I originally took it off the evaporator it was acting like syrup.
So, in conclusion I think you need to measure it with a hydrometer to verify you have syrup. My first guess is you don't.
2020
8th year making sugar
120 taps second year on vac
2x4 Divided pan.
Homemade RO 4x42XLE
Shurflo 4048 pump
I froze one mason jar from each batch, three did freeze the other seven did not I must be close. Thank you
Homemade 46 by 26 wood boiler with two polished stainless pans
Home made sugar shack with Caputo Rooftop
15 gallon pre-heater tank with a circulating copper pipe stack heater.
two 45 gallon storage tanks with transfer pumps
150 taps (buckets)
Arctic Cat Prowler
Two big reds with bucket holders to collect the sap
Good wife to assist me
Getting sweeter one drop at a time.
I freeze all my syrup in glass half gallon mason jars also. If it is not made to the proper brix as measured by a hydrometer, it can have ice in it. Near syrup will have ice crystals, sheets, or pockets. Full syrup stays liquid, really thick.