Sap to Syrup

 

All our sap is hand collected in small batches. Evaporated over a hardwood fire to about 15-30 brix before being finished in a small pot over gas heat to give us more control over evaporation, temperature and speed of final reduction. You’ll find our syrup full of flavors (see tasting notes below) not typically found in mass produced syrups.

Although our syrup is not as thick as you might expect, it’s just the right sweetness and excellent poured over homemade waffles, sour buckwheat cakes, in tea or drizzled over your favorite ice cream.

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Collecting Sap

Depending on the weather, one may need to collect sap every few days or more than once per day. This is dependent on the size of the tree, the canopy and very importantly the weather. Temps below freezing at night and above 40°F during the day are needed along with little to no wind and good southern exposure.

Boiling Sap

Once the sap is collected, it needs to be reduced down to a syrup. Sap can contain up to 2% or 3% sugars, but more commonly it’s at 1%. This means it takes 40-50 gallons of sap to make just one gallon of finished syrup. Also, “sap” is actually more like slightly sweetened water and is not viscous or sticky as one might imagine.

 
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finishing

Finishing your syrup is done by slowing down the reduction process from a “boil” to a simmer, after all you don’t want to reduce it too much or you’ll end up with an overly sweet thick product more like Log Cabin than real maple syrup. Depending on who you ask, your finished product will be about 7°F above boiling to be considered finished.

Taste

Here is where Poe Run syrup is different. First our finished sap is measured in brix, not by temperature so we have better control over the sweetness. Second because we are not cooking the finished product as high as some mass produced syrups, we are able to retain flavors often ruined by heat and exacerbated by over reduction.


Tasting Notes for 2019 Batches

 

BATCH 19-02/1 - Our first 2019 batch started with about 35 gallons of sap which was then naturally frozen enough to pull off at least 6 gallons of water before we started our boil. This made not only our reduction time shorter, we got a great yield. This batch was filtered before final reduction, but not after, resulting in a little residue in the bottom of each jar. After settling this batch is perfectly clear. (Sold Out)

 

BATCH 19-02/2 - Our second batch started with about 25 gallons of sap collected over 2 days. None of the sap froze as batch 1 so there was a lot more cooking time to get all the water evaporated. Final syrup was bottled at room temperature and must be refrigerated. (Not for Sale)

 

BATCH 19-02/3 - Took 2-days to evaporate about 40 gallons of fresh sap. Four gallons of reduced sap at 21-22 brix was pulled off and is now going through its final reduction. BATCH 3 is unique in some of it’s flavors which could be due to 3 “new” trees that were tapped, one of which is very prolific. She produces upwards of 5 gallons of sap in a good day, has a beautiful canopy and stands tall overlooking our apple orchard

 

BATCH 19-03/1 - Is currently evaporating and started with over 50 gallons of sap after at least 5 gallons ice was removed thanks to some low overnight temps. We’ve decided to add another 20 gallons of sap to this batch as the weather and some projects have not been cooperating to give us time to get the evaporator going again.

Well we finally have this batch in the final reduction. It was pulled from the evaporator at almost 40 brix (very high for us) due to the large amount of sap and mother nature helping by freezing almost 30 gallons. This meant we had 3-4% sugar in almost 20 gallons of sap!

 

BATCH 19-03/2 - Is currently evaporating on our outdoor gas stove due to the limited supply of sap, < 20 gallons. This maybe the last batch for 2019 sad to say, but the third week of March is looking promising for another run. More to come from this

Favors - Caramel, brown butter, nutty, hint of cinnamon. No bubblegum/cotton candy smell or taste.

Mouth Feel - creamy, top palate, very little bitterness

Color - Rich red amber

Sugars - 67 - 69 brix

Yield - 7 pints

 

Favors - Rich caramel, honey, roasted nuts after notes of maple, but not on the nose.

Mouth Feel - thick, slightly bitter but tastes very sweet for its sugar content. This batch has a more traditional viscosity .

Color - Hint of red in chestnut brown

Sugars - 64 brix

Yield - 3 pints

 

Favors - Smoked molasses, buttered popcorn, rich honey, bark, caramel

Mouth Feel - slightly viscous, coating the tongue and mouth completely like a spoonful of melted butter

Color - Rusted Carmel

Sugars - 65 brix (but tastes like 70+)

Yield - 5 pints

 

Favors - Sweet caramel, toasted butter. Zero bitterness

Mouth Feel - Top palate with a smooth creamy texture

Color - Deep Caramel

Sugars -

Yield -

 

Favors -

Mouth Feel -

Color - Deep Caramel

Sugars -

Yield -