Not new but timely...

TomK · Post by **TomK** » Tue Feb 28, 2017 2:37 pm

Yesterday I emailed a family friend whose family has being making maple syrup for several Generations and a very large operation to ask her when her family was planning on putting out the buckets. The answer was yesterday. So I spent an hour or so this afternoon hanging my small quantity of pails and the sap is flowing like crazy. Guess I'll be boiling tomorrow and we'll see how things turn out

windwalkingwolf · Post by **windwalkingwolf** » Tue Feb 28, 2017 6:03 pm

JP* · Post by JP* » Wed Mar 01, 2017 4:29 pm

Where did your snow go? :)

TomK · Post by **TomK** » Wed Mar 01, 2017 5:35 pm

Well, we never had a whole lot...8" was the most ever on the ground and its been mild and rainy of late...and today it rained most of the day...all 15 buckets are full....geez..

JP* · Post by JP* » Thu Mar 02, 2017 1:28 pm

I like maple syrup season. Always a good time....to help someone else. It is a bunch of work to do by ones self

Poultryprincess · Post by **Poultryprincess** » Thu Mar 02, 2017 2:24 pm

I have never done Maple but it is on my "Wish List" for when I finally convince hubby we need a Bigger place.
How long does it take to boil down 15 pails?
What quanitiy will you be left with of syrup?

Bayvistafarm · Post by **Bayvistafarm** » Thu Mar 02, 2017 2:50 pm

If you had 40 pails... you would get one pail of syrup more or less.

Its a lot of work... uses a lot of wood, and when it foams up, get it off the heat QUICK.

We have a hydrometer (think thats what its called)... and it help determine the viscosity of the sap... up to telling when to take it off.

We burn syrup every year. Its a given. ALWAYS have a pail of sap on hand... to throw in, if it starts to foam, and you can't get it off the heat in time.

We never learn around here, lol. First batch... too thin... no one told me it needed a bit of finishing off. I kinda wondered. Second batch, burned. Made GREAT maple syrup butter tarts. Third batch... dark... thick... very yummy. Love it this way... but will sugar in the bottles fast.

TomK · Post by **TomK** » Thu Mar 02, 2017 3:28 pm

I generally do it on my own...MJ will sometimes help in the finishing inside on the stove...i have a very basic setup...I'm in the process of constructing a proper evaporator but it won't be done until next season...i use up all the heaps of branch brush and deadwood i have here from taking out the dead ash for home heat firewood...the 15 buckets added up to about 35 litres so i'll have a little under a litre of syrup...hope the season lasts a week or two...this year is iffy :running-chicken:

umpherda · Post by **umpherda** » Thu Mar 02, 2017 4:41 pm

Hi there. A small pat of butter or lard tossed in or a quick shot of Pam spray may help with the foaming problem. Buy a candy thermometer to keep an eye on the temp so you don't burn or scorch the pan - impossible mess. Temps near the eend will rise VERY rapidly so you'll need to keep an eye on the pan or change out to a small kettle and finish on a propane camp stove where you can control the heat better than the wood fire. Sweet dreamin' maple sugar.

Post by **Home Grown Poultry** » Thu Mar 02, 2017 9:10 pm

last year I turned my back on the pot of my last batch, not much in it maybe 1/4 of a liter. I cant remember what I did but it only took 2 mins and it had all turned into a burnt marshmallowy mess that didnt taste well at all! but I did make almost 2 full liters so I was very happy for my first time as a rookie! and it was sooooooo friken delicious. this year is a bust for me, the weather turned to warm to fast and didnt go below zero at night for a couple weeks until last night. its a huge bummer cuz I had big plans to produce 30 liters this year... oh well plan again for next year, cant win them all.

(p.s... I wasnt quite ready anyways)