Maple Syrup Report

highpockets · March 17, 2006, 06:04:29 PM

I don't know much about Maple syrup but I do enjoy hearing about the gathering and cooking. You guys need to let us know how things are going.

Furby · March 17, 2006, 06:26:04 PM

Been waiting to hear how things are this year as well.

sprucebunny · March 17, 2006, 06:33:15 PM

The buckets are up in many places but the daytime temps are still only 29F .

SwampDonkey · March 17, 2006, 06:33:25 PM

Nothing much up here yet,we had one week of spring and now back into the deep freeze (20's F). No sap running in that weather.

Vermonter · March 17, 2006, 06:47:49 PM

I made a half gallon last week. I've got another half gallon frozen in the pan.
Looks like towards the end of the week around here.
I only tap about 32, so I expect about 7 or 8 gallons total.

wiam · March 17, 2006, 06:53:44 PM

Andy when should I bring the raised doughnuts. ;)

Will

mike_van · March 17, 2006, 07:51:10 PM

I finished off over 5 gal. last Sunday, Qts. & pts. Was dead in the water all week, no freeze. Last night, 23F. Today 42, even with a north wind I had 50 gal. sap this afternoon. [50 taps] Smelled good in the barn tonight - 8)

Don_Papenburg · March 17, 2006, 10:03:24 PM

Its all over for the year now .

Ernie_Edwards · March 18, 2006, 05:45:03 AM

Been a crazy year in this area. I have 100 taps out, somedays get 100 gal of sap and other days only 10 gal of sap. Have to be careful not to keep the sap too long or it will ferment so have only had enough to boil twice so far, have canned 36 pints.

The sap didn't run for a week as the temps were bad. Just started running good again yesterday and the sap is testing sweeter, right at 32 gal sap per gal of syrup. Hope to boil today and can some more tonight.

Not an expert on this, only my second year making syrup, but can't help but think that the very warm Jan. we had has also affected the run.

highpockets · March 18, 2006, 06:32:32 AM

I did not realize that it took so much sap to make a gallon of syrup. It is a shame you can't can the smell also. I'd love to see the cooking.
8)

Dana · March 18, 2006, 07:05:11 AM

Our neighbor pulled his taps on Monday.

He caught the early run and had all he wanted. (2 1/2 gal.) He gave me a quart. It should have been dripping good this week warm days and freezing nights. I would like to make some we have the taps and buckets, but no pan.

Captain · March 18, 2006, 07:06:10 AM

Anybody selling Grade A Fancy?? We always buy anyhow, and would love to give the business to a forum member. We'll buy a couple of gallons...

Captain

mike_van · March 18, 2006, 08:50:56 AM

Captain, i'd be happy to - You can email or pm me -

Steve · March 18, 2006, 09:17:09 AM

I'm also interested in buying some Maple syrup from someone?

Thanks

Furby · March 18, 2006, 10:34:31 AM

Dana, don't let a lack of pan stop you!
There are other ways. ;)
I bought a food grade 35 gallon I belive, drum with the whole end removeable.
Used that for a couple years. Wasn't as good as a pan, but still worked.
This drum was set inside a 55 gallon drum that I used as a stove.
Boil it down most of the way and finish that last little bit on the kitchen stove.

Paschale · March 18, 2006, 10:57:04 AM

Quote from: Furby on March 18, 2006, 10:34:31 AM
Dana, don't let a lack of pan stop you!
There are other ways. ;)
I bought a food grade 35 gallon I belive, drum with the whole end removeable.
Used that for a couple years. Wasn't as good as a pan, but still worked.
This drum was set inside a 55 gallon drum that I used as a stove.
Boil it down most of the way and finish that last little bit on the kitchen stove.

Hmm..Furby...that intrigues me. So you say it was a food grade drum, like for holding veggie oil or something? And then you placed it inside a 55 gallon drum. What was your heat source for that venture? ???

SwampDonkey · March 18, 2006, 11:04:54 AM

What grandpa used to use is one of them drums furby talked about and cut out an oval shape from one of the sides and drill holes on each end to attach wire from which we would tie up on a tripod over a fire pit. Then we'de have a nice shelter/lean-to and keep a hot fire under the drum. Boil most of the water off and bring into the house on the kitchen stove to finish off. Now did ya catch all that? ;D

Coon · March 18, 2006, 11:18:35 AM

We have only had three days run so far. Temps have and still are in basement. Maple will finish it's run soon but the birch will run for another couple of weeks if the temps straighten around. So far I have about 3/4 of a gallon of maple syrup done and 2 1/3 gallons of birch syrup.
Brad.

Furby · March 18, 2006, 03:39:18 PM

Pretty close to what SD said.
Took a 55 gallon drum and cut a door just below the lowest ridge of the barrel.
Left one side of the door attached and just bent it out as a wind block.
Just above that ridge I punched 4 holes so that I could slide two pieces of old pipe through.
Built a good hot fire in the bottom of the barrel.
Took an White Oak log, stood it on end in a hole in the gound and backfilled.
Made a wooden bracket and put one lag bolt through the center into the end of the log.
Found and old cedar split rail and drilled a hole through it at the right spot.
Dropped it in the bracket on the log and ran a 1/2" rod through it all.
Wrapped a short piece of chain around the end of the cedar rail and wired a coulpe S hooks (wanted to be able to remove them) to each end of the chain.
The lid clamp on the food grade drum would hold a piece of scrap angle cut to fit.
Once the fire was hot, I just swung the rail over the drum, slipped the S hooks on the angle and picked it all up and set it down in the 55 gallon drum.
You could keep feeding the fire through the door, or drop the wood along side the smaller drum.
It was crude but worked for a couple years. I think the food grade drum was about $17, my only cost in the project.
The door allowed the fire to turn into a roaring inferno if you weren't careful. ;)
Did get some ash in the mix as it swirled over head, but I filtered some out at the end and what was left was very little.

My first atempt at making syrup was with a coffee can hung over the drum in a wire basket. Worked great, made maple candy.
Just couldn't do much at a time that way. :D :D

highpockets · March 18, 2006, 08:23:35 PM

I'd be interested in a little syrup also. I don't know about the grade or if it is fancy, I just like it.

twoodward15 · March 18, 2006, 08:45:47 PM

I understand the colors of grade but is there a taste difference? Is it all just on color/clarity, is there anything to do with thickness?

mike_van · March 18, 2006, 09:17:31 PM

Best I can explain it, compare it to coffee - The early light is like regular Columbian, the later dark is allmost expresso. Does that make any sense? The darker, the stronger.

twoodward15 · March 19, 2006, 04:06:08 PM

perfectly good explanation. So if I want the good strong stuff I ask for the later dark stuff.

Ed_K · March 19, 2006, 08:19:55 PM

Its been a slow yr so far. I have canned up 18 1/2 gals so far. It looks like the middle to end of this week will warm enough to get the sap running again. In the mean time its logging more sawlogs & cordwood.