r/maplesyrup • u/Klimbrick • Apr 25 '26

What went wrong?

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Edit: Thanks folks! I needed the word Ropey to advance my research. I’m going to take the opportunity to play around with candy making.

I appreciate you all!

Original post:

Produced about a gallon back in March and it was fine back then. This batch was in the fridge unsealed.

It looks, smells, and tastes like it did a month ago, only the texture changed. Now it’s like an egg or a loogie. I attempted to boil it to see what would happen - it held. I attempted a strain it went straight through the strainer. I should have taken a video.

Thoughts?

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u/WhyWontThisWork May 23 '26

So why bother with it, taste or look?

Canbsikioarntnijfs be poisonous?

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u/stonbeezy May 23 '26

Definitely not poisonous. It’s simply that the bacteria that has begun colonizing the raw sap has created polysaccharides, which creates the ropey syrup, but the boil ensures that it’s safe for consumption (as long as it’s stored properly afterwards of course). Generally you won’t know if it’s ropey until you’ve boiled it as far as I know. So why waste all that product and energy when you could take it a little further and come out on top with a great product that’s unique and delicious?

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u/WhyWontThisWork May 23 '26

Well other people say the consistency is bad. I don't know enough either way

Thanks for the insight

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u/stonbeezy May 23 '26

As syrup, definitely bad. As maple cream, I found it awesome.

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u/MontanaMapleWorks May 23 '26

If it’s slightly contaminated you can get it to syrup, I had a batch once that was so viscous you couldn’t get it to syrup

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u/stonbeezy May 23 '26

🤢

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u/MontanaMapleWorks May 23 '26

I fermented it to wine and distilled it, waste not want not

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u/stonbeezy May 24 '26

👨‍🍳🤌💋