Amsoil Saber Expiration

[Haywire Haywood]

I looked at the Maxima K2 I have (It wasn't Motul like I thought) and found a manufacture date of 2018. I looked at the maxima site and found this statement.

"We guarantee a two-year shelf life for all of our products when kept sealed and away from extreme environments. There is a date code etched on each bottle above the back label. (Last two digits are the year). Products older than two years are not necessarily spoiled, but they should be poured into a clear container first and inspected for unusual appearance. "

With the dye I added, there is no way I could inspect it. It's a black opaque fluid at this point.

 

[Chevboy0167]

Speaking of expiration/best by dates....

My cousin is installing an 18x34' steel side underground pool. He added the fiberglass step-into steps option that replaces a steel side section. He needed some spray foam that is designed for windows and door frames as it will not bind said things as it expands. Just seals the gap.

I had 2 cans of Great Stuff brand, blue can, that had date of Best By 2022. 1 can was solid and no good. The other worked fine. Next to these I found 2 cans of the regular high expansion foam, red can, that had a date of 2010!

For giggles, I tried 1 old 2010 can and it still worked! Me thinks formulations may have changed over the years and not for the better. I thought that stuff never went bad when kept unused on a shelf in a covered cabinet kept out of sunlight or heat.

 

[Hermio]

please excuse me being a dumb newbie . i got a stihl 400c last winter for firewood for our wood boiler . i also have a stihl fs56 and a harbor freight gas auger and those are currently my only 2 cycle tools . going to the amsoil site i can get 2 gallons of saber delivered to my door for $120 including $10 for their 6 months club thingy for free shipping and a lower price on the saber . i'll be using ethanol free gas ......

anyhow , i plan on mixing 50:1 and it will probably be 10-15 years before i open the 2nd gallon . any need to be concerned about that if i shake it up every year ? i don't mind buying stuff like this in bulk (when i can find or finagle a good deal) so i don't have to worry about getting them later when they cost more or aren't available . I've got way to many diablo 7 1/4 blades and more than a few 10 inchers , hahahaha .

thanks , jeff

I don't see what shaking it up will do. It is a solution; the ingredients won't settle out. But if it gels due to oxidation, you shouldn't use it even after shaking it up.

 

[Hermio]

i,ve seen that . i find it curious . folks talk about dino juice should not a a shelf life in human lifespan terms . saber is said to be %100 synthetic . but in my official armchair research , FWIU , all synthetic oils actually have a highly refined dino juice base ........ it can be hard to define advertising from truth sometimes .

I used to use Ultron from pacer lubricants. It had a diester base, which is definitely not simply refined petroleum.

 

[Hermio]

"claims". Sea Salt has a shelf life too for some reason.

Probably everything used for food is required by the USDA to have an expiry date. But salt does not go bad. Salt is actually mined from deposits that have built up over thousands of years. Refining it is mainly just to get the dirt out, though it can also be used to concentrate more valuable salts than sodium chloride.

 

[Hermio]

Honey (What wine goes well with honey?) stands out in the realm of natural sweeteners due to its remarkable shelf life. Its longevity is attributed to the high sugar content, which creates an environment that resists spoilage. Additionally, the low moisture content in honey inhibits bacterial growth, allowing honey to remain stable and consumable for an extended period. It's not uncommon to find honey that has preserved its quality over years or even decades, provided that it has been stored properly in a sealed container away from damp conditions.

Historical records and archaeological findings have documented the preservation of honey in pots, even in ancient tombs, remaining unspoiled after thousands of years. While household honey might not need to withstand the tests of millennia, knowing that it has an extraordinarily long shelf life can offer convenience and reduce waste. Honey's durability is a testament to its natural preservative properties, which are enhanced when kept in the right conditions — cool, dark, and with a tightly sealed containter.

However, honey can undergo changes in texture and color, such as crystallization, which is often mistaken as a sign of spoilage. These transformations do not signify that the honey has gone bad. In fact, crystallized honey is still safe to eat; it simply requires gentle warming to return to its original, more fluid state. Honey may also ferment if it contains too much moisture, something that is very rare in commercial honey but can be a consideration for raw varieties. These cases are exceptional, and in general practice, honey can be relied upon as a durable and stable sweetener.

Just don't confuse it with motor honey!

 

[Breckinridge Elkins]

please excuse me being a dumb newbie . i got a stihl 400c last winter for firewood for our wood boiler . i also have a stihl fs56 and a harbor freight gas auger and those are currently my only 2 cycle tools . going to the amsoil site i can get 2 gallons of saber delivered to my door for $120 including $10 for their 6 months club thingy for free shipping and a lower price on the saber . i'll be using ethanol free gas ......

anyhow , i plan on mixing 50:1 and it will probably be 10-15 years before i open the 2nd gallon . any need to be concerned about that if i shake it up every year ? i don't mind buying stuff like this in bulk (when i can find or finagle a good deal) so i don't have to worry about getting them later when they cost more or aren't available . I've got way to many diablo 7 1/4 blades and more than a few 10 inchers , hahahaha .

thanks , jeff

I guess I don't see the benefit.
Amsoil advertises five years for most of their oils. Let's assume they intentionally underestimate by about 20% (just a guess) which means you could confidently trust that oil six years from now. Ah, but that's a sealed container stored under ideal conditions. By your estimation it would take you 5-7.5 years to consume that first gallon, which is now an open container. That five year shelf life goes out the window. Now you are looking at closer to a two year shelf life on that opened gallon.
But I have a prediction that renders this debate moot. You will knock that gallon over with the cap off or puncture the jug long before you use it up.
Bottom line is, I wouldn't stockpile oil unless you were buying containers that could be consumed with two years of opening and within five years of purchase.

 

[Ralf1e]

Honey (What wine goes well with honey?) stands out in the realm of natural sweeteners due to its remarkable shelf life. Its longevity is attributed to the high sugar content, which creates an environment that resists spoilage. Additionally, the low moisture content in honey inhibits bacterial growth, allowing honey to remain stable and consumable for an extended period. It's not uncommon to find honey that has preserved its quality over years or even decades, provided that it has been stored properly in a sealed container away from damp conditions.

Historical records and archaeological findings have documented the preservation of honey in pots, even in ancient tombs, remaining unspoiled after thousands of years. While household honey might not need to withstand the tests of millennia, knowing that it has an extraordinarily long shelf life can offer convenience and reduce waste. Honey's durability is a testament to its natural preservative properties, which are enhanced when kept in the right conditions — cool, dark, and with a tightly sealed containter.

However, honey can undergo changes in texture and color, such as crystallization, which is often mistaken as a sign of spoilage. These transformations do not signify that the honey has gone bad. In fact, crystallized honey is still safe to eat; it simply requires gentle warming to return to its original, more fluid state. Honey may also ferment if it contains too much moisture, something that is very rare in commercial honey but can be a consideration for raw varieties. These cases are exceptional, and in general practice, honey can be relied upon as a durable and stable sweetener.

Yes but I recommend you don't put it in your chainsaw
Signed a honeyfan

 

[bwalker]

With a sealed container stored it room temp two cycle oil lasts an incredibly long time.
In the 90's when I was younger I used some oil that was from the 70's. This was stored in my gramps barn.

 

[HarleyT]

I remember a thread once asking if it was OK to use his old big thing of Stabil.

I told him that he needs to buy their stabilizer made for that purpose.

 

[smcowboy1974]

The lack of any color kills it for me.
One of the reasons I like Saber is the blue/green color makes it obvious the gas is premix when you top off the saw.
I have dedicated premix containers, but it is still to have visual confirmation there is oil in the fuel.

The older Mobil MX2t was pretty clear too, but long as you remember to put it in with gas your good. I have probably 36 qts of the early and the later mobil 2t and haven't had a problem. Can't remember when it wasn't available in the USA????

 

[Brushwacker]

I have saw some sludgy looking old oil in the past. Previously opened containers that were not used up. Condensation may have impacted the deteriorating condition for the most. Bought a case of old stock Stihl in the orange bottles about 20 years ago and if I remember right near immediately when I started using it at least 2 saws had piston problems. Could of been coincidence but I quit using it and shy away from old containers, sealed or not since for engine oil. Bar oil I am more liberal. I wouldn't be scared to use old oil products that appeared and had no off odor but would proceed with caution. I am no chemist but I know oils have numerous additives and if some things breaks down from age and react with each other or not there is a change in quality.
I had a man in Montana years ago at a rest area ask me for a ride. He had came out of the facility with 2 fullish trash bags and I thought he worked as custodian . Down the road I stopped for gas in a little 1 horse town and when I got back in my truck after paying inside this guy had fresh looking food strung out on the dash that looked like it just came out a fast food drive through. Didn't see any kind of restaurant and was startled so I asked him where he got it. His reply " trash can ". I said it looks pretty good which was no lie. He said ya, if it looks good I smell it, if it smells good he would taste it , if taste alright , he would eat it.
My advice is don't get careless with old oil.

 

[Bob Hedgecutter]

Honey (What wine goes well with honey?) stands out in the realm of natural sweeteners due to its remarkable shelf life. Its longevity is attributed to the high sugar content, which creates an environment that resists spoilage. Additionally, the low moisture content in honey inhibits bacterial growth, allowing honey to remain stable and consumable for an extended period. It's not uncommon to find honey that has preserved its quality over years or even decades, provided that it has been stored properly in a sealed container away from damp conditions.

Historical records and archaeological findings have documented the preservation of honey in pots, even in ancient tombs, remaining unspoiled after thousands of years. While household honey might not need to withstand the tests of millennia, knowing that it has an extraordinarily long shelf life can offer convenience and reduce waste. Honey's durability is a testament to its natural preservative properties, which are enhanced when kept in the right conditions — cool, dark, and with a tightly sealed containter.

However, honey can undergo changes in texture and color, such as crystallization, which is often mistaken as a sign of spoilage. These transformations do not signify that the honey has gone bad. In fact, crystallized honey is still safe to eat; it simply requires gentle warming to return to its original, more fluid state. Honey may also ferment if it contains too much moisture, something that is very rare in commercial honey but can be a consideration for raw varieties. These cases are exceptional, and in general practice, honey can be relied upon as a durable and stable sweetener.

Fermentation most usually occurs when unripe honey is harvested from the combs- if not fully cured and 80-90% cells capped- the MC is still too high for indefinate storage. Unless this unripe honey is blended with more fully ripened/cured honey so the over all MC is under 22- or better yet 20%- fermentation can occur- it can still be consumed- but first must be watered down some more, fermented some more and enjoyed as mead.

 

[dboyd351]

Honey (What wine goes well with honey?)

Mead - a from of alcoholic beverage like wine, but made from honey

. These transformations do not signify that the honey has gone bad. In fact, crystallized honey is still safe to eat; it simply requires gentle warming to return to its original, more fluid state.

Creamed honey is honey that has undergone a form of controlled crystallization by virtue of adding a seed mixture of honey with very small crystals to al larger volume of uncrystallized honey with the result the whole container becomes creamed.

 

[dboyd351]

Fermentation most usually occurs when unripe honey is harvested from the combs- if not fully cured and 80-90% cells capped- the MC is still too high for indefinate storage. Unless this unripe honey is blended with more fully ripened/cured honey so the over all MC is under 22- or better yet 20%- fermentation can occur- it can still be consumed- but first must be watered down some more, fermented some more and enjoyed as mead.

I imagine mead could be made that way as a measure to salvage honey that was mistakenly harvested before fully capped, but that is not the usual method for making it
It is usually made from fully ripened and capped honey in a controlled frementation process, much like making wine.

 

[dboyd351]

"claims". Sea Salt has a shelf life too for some reason.

Kinda doubt salt is going to go bad, considering that salt, smoke and dehydration were the 3 ways to keep food long term before the widespread use of refrigeration.

 

[Bob Hedgecutter]

I imagine mead could be made that way as a measure to salvage honey that was mistakenly harvested before fully capped, but that is not the usual method for making it
It is usually made from fully ripened and capped honey in a controlled frementation process, much like making wine.

Yep, said it COULD still be consumed- not ideal but will make you less sick than fermented honey.
Fermented honey mead with wild yeasts and uncontrolled fermentation can be mediocre to damn right terrible- like 2 stroke oil, you can do it the crap way, the average way, or the overthinkers way- heck you can even do the "I learned everything off the internet in the last couple of years" Git's way.

 

[JeffB1961]

our atmosphere/air and erosion associated with them don't play nice with things buried deep under ground when they are dug up or pumped up and exposed to them . anyhow ..........
i just got a quart .
https://www.amazon.com/gp/product/B08BYDX89Z/ref=ox_sc_act_title_1?smid=A23DEA651HOIWJ&psc=1

 

[LuDookie]

our atmosphere/air and erosion associated with them don't play nice with things buried deep under ground when they are dug up or pumped up and exposed to them . anyhow ..........
i just got a quart .
https://www.amazon.com/gp/product/B08BYDX89Z/ref=ox_sc_act_title_1?smid=A23DEA651HOIWJ&psc=1

I’m assuming it ended up being a quart bottle? One of the reviewers said they ended up getting a 2.6 oz bottle so I was leery about ordering from that link. If you actually got a quart, let me know. I might start ordering from there.