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Cleanliness and Maple Quality
The most important contributor to maple quality is cleanliness. Microorganisms, bacteria and yeast are enemies of high quality syrup, affecting both color and flavor. Since these culprits are found on unclean equipment, and may multiply rapidly in sap and syrup, careful sanitary practices are critical in the collection of sap, and the production, packing and storage of syrup.

Sanitizers and Maple Quality
Although cleanliness is a "must," most of the popular cleaning compounds cannot be used in connection with maple production.

WARNING! HOUSEHOLD DETERGENTS and SOAPS which have any fragrance, and IODINE-BASED DAIRY SANITIZERS SHOULD NOT BE USED for sanitizing maple production equipment. Both have ruined the flavor of large quantities of syrup, rendering it totally unsaleable.

One part UNSCENTED household chlorine bleach (such as unscented Chlorox) to twenty parts of clean water may be used for rinsing, but flushing afterwards with clean, clear water is essential. A stronger solution MUST NOT be used, and the solution should not stand in galvanized equipment, because flavor problems are likely to result.

CAUTION! Household chlorine bleach is generally a 5.25% sodium hypochlorite solution. Commercial bleaches are stronger. The "one part bleach to twenty parts water" mentioned throughout this manual refers to household bleach, not stronger than 5.25% sodium hypochlorite.

REMEMBER! ANYTHING ADDED TO SAP, even in quantities so small as to be undetectable, will become CONCENTRATED as the sap is boiled and the syrup is produced, CAUSING AN OFF-FLAVOR. Plenty of "elbow grease" and lots of clean, HOT water are the best cleaning agents for maple equipment which is to be scrubbed.

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