Ewww. Make the ropy syrup go away, Sap & Syrup

CONCORD, N.H.—One of the dreaded phenomenon in sugaring is ropy syrup and researchers have tips on how to beat it. “It’s a problem that once you’ve known, you don’t want to know again,” said Martin Pelletier, a researcher with Centre Acer in St-Norbert d’Arthabaska, Que. Pelletier gave a compelling presentation on the topic at the North American Maple Syrup Council’s annual meeting in Concord, N.H. in Oct. Experts classify ropy syrup as a “texture defect” consisting of a string that extends 4 inches or more in the syrup. It’s a nightmare in the sugarhouse, making syrup unsellable. It can create overflows in the pan and is impossible to filter.

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