Today I got a bad batch w/ an off-taste. Argh.
Then when I went to boil a test batch to check the quality of a few gallons of partially-boiled sap, I kept it on the stove too long and it burned. Burnt sugar forms a smooth layer of carbon that adheres well to stainless steel. It's difficult to remove without a lot of elbow grease and time; the best way to do it seems to be to scrape off as much as you can with steel wool, and then go through repeated cycles of thermal shock: heat the pan on the stove until it is hot and then spray cold water on the inside of the pan, so that the carbon flakes off when the steel contracts. It's recoverable but a nuisance that's easily avoided with proper attention to a boiling pan of sap.
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