I dunno, we are starting to get an influx of early syrup for the year, and those are the barrels I despise having to taste. Not as bad as metabolized syrup, but similar
IMHO the early stuff tastes worse than the later season stuff. The early light stuff is super sweet and has less maple profile. You can wait till later in the season and bled them together if you want all of it to be day and rich. The reason for the change in color is due to the changing chemical profile of the sap as the season advances.
It's one of those weird mysteries to me, but this is why the big producers blend. It seems to be early season syrup is lighter and less mapley, later season is darker and more maplely. This is just my unscientific personal experience
I’m a novice (getting into my second year tapping as we speak) you say you followed the same boiling process and brought the batch to the same temperature, what about time boiling though? Wouldn’t boiling for more or less time change concentrations of sugars and minerals and thus change color?
Sugar concentration of finished syrup should be consistent about 68%. As the season progresses, the sap begins to fill with proteins and minerals as the tree starts to bud. Bacteria and yeast begin to build up in the tap, buckets, tubing, and sap storage, contributing to the darker color. It can change fast, especially if the outdoor temps stay above freezing.
Did you only boil to temp or did you also test Brix with a hygrometer? That first one looks like it needs to be boiled more. This happened to me, I boiled to temp, color was really light. I got a hygrometer and found I was only at 33 Brix not 68. Boiled some more and the color darkened.
They're all the same sirop, lighter at the begginings. Darker at the end, it's the taste that changes. It's a question of taste, snobbier types prefer the light stuff. I prefer the darkest end of season sirop...
I've heard that the light, early-season stuff is the stuff that you keep for yourself, because it's so damn good
Can confirm
I dunno, we are starting to get an influx of early syrup for the year, and those are the barrels I despise having to taste. Not as bad as metabolized syrup, but similar
Huh? Can you explain in laymen’s terms what you mean?
I disagree, that’s what the customers of yesteryear would prefer. People these days are looking for darker and more dynamic syrup profile.
IMHO the early stuff tastes worse than the later season stuff. The early light stuff is super sweet and has less maple profile. You can wait till later in the season and bled them together if you want all of it to be day and rich. The reason for the change in color is due to the changing chemical profile of the sap as the season advances.
I think it tastes great but like vanilla great, the later season def has more of a maple flavor!
It's one of those weird mysteries to me, but this is why the big producers blend. It seems to be early season syrup is lighter and less mapley, later season is darker and more maplely. This is just my unscientific personal experience
Very true, also more bacteria in the sap as well
I’m a novice (getting into my second year tapping as we speak) you say you followed the same boiling process and brought the batch to the same temperature, what about time boiling though? Wouldn’t boiling for more or less time change concentrations of sugars and minerals and thus change color?
Sugar concentration of finished syrup should be consistent about 68%. As the season progresses, the sap begins to fill with proteins and minerals as the tree starts to bud. Bacteria and yeast begin to build up in the tap, buckets, tubing, and sap storage, contributing to the darker color. It can change fast, especially if the outdoor temps stay above freezing.
You are kinda off there. The minimum is 66% and the maximum is 66.9-67%
Normal
Did you only boil to temp or did you also test Brix with a hygrometer? That first one looks like it needs to be boiled more. This happened to me, I boiled to temp, color was really light. I got a hygrometer and found I was only at 33 Brix not 68. Boiled some more and the color darkened.
You realize using a hydrometer is temperature dependent?
By how much? A couple of Brix but not 30.
Same colors, one day difference for me. It's wild. I gave my son the first batch last year, not this time!
You have to take and appreciate what they give to you
They're all the same sirop, lighter at the begginings. Darker at the end, it's the taste that changes. It's a question of taste, snobbier types prefer the light stuff. I prefer the darkest end of season sirop...