tag:blogger.com,1999:blog-778487044098443919.post779407933733206202..comments2023-10-15T15:55:52.817-06:00Comments on The Homestead Laboratory: Sap RecapJakehttp://www.blogger.com/profile/05302653400986920552noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-778487044098443919.post-42659079869748732132016-04-08T15:53:46.852-06:002016-04-08T15:53:46.852-06:00I agree 100% about the box elder sap (and syrup), ...I agree 100% about the box elder sap (and syrup), but we did try fresh elm sap and it still wasn't good. The color and odor were there right from the start, too. But the daytime highs were in the 60s and 70s, so maybe you're right about even one day being too long. <br /><br />One other thing that I didn't mention is that tree started to show signs of Dutch elm disease at the end of last year, so I wonder if that might play a role, too. If it survives this year, maybe we'll try again next spring and collect more frequently. We might as well, we'll have the spiles anyway! Jakehttps://www.blogger.com/profile/05302653400986920552noreply@blogger.comtag:blogger.com,1999:blog-778487044098443919.post-8278950156025227212016-04-08T10:59:55.927-06:002016-04-08T10:59:55.927-06:00I'm guessing the taste issue is entirely due t...I'm guessing the taste issue is entirely due to letting the sap sit out. I've never let ours sit out more than 24 hours (meaning I harvest the buckets every day, then put the sap in fridge or freezer until I get enough to boil down). Even that felt a bit long for black birch (probably due to the warmer weather during birch season). <br /><br />Using the daily harvest method, our box-elder syrup was very tasty --- a lot like sugar maple syrup but without the vanilla overtone. It would make sense that if bacteria start eating your sugars as the sap sits out, you'd end up with a fermented sap product, like yogurt instead of milk.Annahttps://www.blogger.com/profile/17605287338974149573noreply@blogger.com