or a milky consistency; or smells fermented or yeasty it gets tossed. This usually only happens when the weather is above 45 degress for a number of days - much like milk spoils. We store the sap in our clean, food-grade 5-gallon buckets and when we accumulate more than 30 gallons pour off into a holding tank. Keep the sap cool: Treat the sap like milk, as it spoils quickly. Keep it below 40°F. If you find a cap or block of ice in tree buckets found when collecting. It can be used in the 5-gallon collection bucket to keep the sap below 40°F until evaporation and boiling takes place. Right now keeping our stored sap cool with a block of frozen sap appears to be the best/easiest option. Here's a video about this method: We are looking into refrigeration/freezer options.