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Thread: Stored bucket of syrup smells fermented

  1. #1
    Join Date
    Aug 2018
    Location
    St. Johns, Michigan
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    91

    Default Stored bucket of syrup smells fermented

    I had a bucket of syrup in the basement 57 degrees, the bucket was left for a few months when I opened it there was foam on the top and it had a fermented odor. I realize a yeast was introduced somehow. My question is can the syrup be used safely in another form or reheated and canned. Thanks
    2021 - 171 taps buckets and tubing, 41 gallons of syrup
    2020 - 225 taps bags and tubing, 45 gallons of syrup
    2019 - 180 taps buckets and bags, 50 gallons of syrup
    Lapierre 2x8 Classic with hood & preheater
    Leader Micro2 RO
    Lapierre 10" short bank press

  2. #2
    Join Date
    Jan 2006
    Location
    Oneida NY
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    Heat it back to 218 or so, and cool it, then taste it. It might be OK or it could be sour. Don't leave syrup in a bucket for more than maybe 3-4 week max, and try to keep it below 40F even then.
    Dave Klish about 400 taps, down from much more. Retired from collecting and boiling in 2021. Mostly because of a bad hip.
    2012 Mahindra 36 HP 4x4/ loader/cab/heat/AC:-)
    3x8 raised flue evaporator
    250 GPH converted to electric, RO by Ray Gingerich
    6.32 KW solar system, 1.48KW is battery backed up, all net metered
    website: www.cnymaple.com

  3. #3
    Join Date
    Apr 2009
    Location
    Bristol, VT
    Posts
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    I have made good sugar with fermented syrup. Just have to be careful boiling it as the alcohol can make it foam dramatically...

    I know of others that have added fermented syrup to the flue pan while boiling at the end of the season with good results...
    About 750 taps on High Vac.
    2.5 x 8 Intens-O-Fire
    Airtech 3 hp LR Pump
    Springtech Elite 500 RO
    14 x 24 Timber Frame SugarHouse
    16 x 22 Sap Shed w/ 1500 gal. + 700 gal. tanks
    www.littlehogbackfarm.com

  4. #4
    Join Date
    May 2009
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    UVM Proctor Maple Research Center, Underhill Ctr, VT
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    Storing syrup in plastic, especially if wasn't properly hot-packed, was low in density and/or has some headspace WILL lead to fermentation. It most likely will never be good as table syrup again, but as suggested, adding a little at a time slowly to the flue pan during a long boil (near the end of a season) might make it OK.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

  5. #5
    Join Date
    Aug 2018
    Location
    St. Johns, Michigan
    Posts
    91

    Default

    Thank you for the responses.

    My main concern was any food borne illness issues, second could it be used in cream or sugar processing or simply becomes bear bait.
    2021 - 171 taps buckets and tubing, 41 gallons of syrup
    2020 - 225 taps bags and tubing, 45 gallons of syrup
    2019 - 180 taps buckets and bags, 50 gallons of syrup
    Lapierre 2x8 Classic with hood & preheater
    Leader Micro2 RO
    Lapierre 10" short bank press

  6. #6
    Join Date
    Mar 2012
    Location
    North Grenville
    Posts
    1,316

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    Bear bait and nothing more.
    Been tapping since 2008, but mostly unexceptional til recent years.
    2015 - 18 taps/6 trees, 424l sap and 20.75l syrup
    2016 - 18 taps/6 trees..701l sap, 24l syrup
    2017 - 17 taps/6 trees...474l sap, 15.75l syrup
    2018 - 17 taps/7 trees...819l sap, approx 28l syrup
    2019 - 18 taps/8 trees...585l sap, 28l syrup...21:1 ratio
    2020 - 18 taps/8 trees...890.04l sap...gave some away, some snafu'd....23l total for me from more like 690l all told
    2021 - 18 taps/8 trees...395l sap, 12 l syrup

  7. #7
    Join Date
    Sep 2012
    Location
    Dresden, ME
    Posts
    163

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    I had this happen a few years ago. 2 5g buckets got pushed to the side and forgotten. It was ropey when I discovered and smelled like a brewery when I boiled it separately. Foamed like crazy. We bottled it and I gave it away to family. We called it "cooking syrup" and it was excellent for that purpose.
    2010 - barrel stove & a steam table pan. 10 - 12 trees
    2011 - same deal as the year before. My son is now hooked along with me.
    2012 - Took over the garden shed and set up a Mason 2x3. Hoping to tap 30 - 50 trees. Ended up with 100 taps out.
    Finished the season with 16 gallons made
    2013- - Purchased a Smokey Lake 2 x 3 Hybrid pan. WOW, what a difference!!

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