Maple syrup question (thought)

tinknal · #1 02/03/12, 10:11 PM

Have you ever had a can of pop or some other sugary drink freeze to slush? Did you notice that the liquid portion of this slush was very sweet and the ice portion not sweet at all?

I'm wondering if to assist the boiling down part of syrup making you could partially freeze the sap to reduce the water content. Any thoughts?

pheasantplucker · #2 02/04/12, 04:56 AM

Interesting prospect...try a small batch and let us know how it turns out...Think that big operations would have considered this if it is doable and cost effective...

Micheal · #3 02/04/12, 05:19 AM

Yes, freezing the sap helps reduce the amount of moisture you have to boil away. When I did it it took most the day checking it and removing the formed ice. I'd say I got rid of about 25-30% of the water - that is a lot of moisture in the air if'n you are doing the boiling on the stove in your house........
I think the reason "big" operations don't do it is for one; it's another step and requires more equipment. Secondly, they are equiped to handle or at least vent all that moisture that's boiled off......

Happy-7-farm · #4 02/04/12, 05:54 AM

I think the big operations have a process called reverse osmosis that takes out alot of water to where the ratio is about 12/1 instead of about 40/1. That's a whole lot of water taken out of the process. Think of how much sap they would have to freeze! And yes, freezing does the same but takes alot longer. I believe the Indians and early settlers did that as well. Another reason they don't freeze it is because the sooner you make syrup out of the sap the lighter color syrup you get and that is more profitable to them.

Forerunner · #5 02/04/12, 08:18 AM

We've made it a practice to taste the ice on the sap buckets after am overnight freeze.
4 out of five times, it's water. Every odd now and then, the ice will retain it's sweetness.
We have noticed the sap being much sweeter before the boil, if a large percentage of frozen water was first removed.