Sweetening the syrup pan

[randomseeker]

I just read in my Maple Syrup Producer's Manual that putting nearly finished syrup to the final partition of the syrup pan is an effective way of hastening gradient development. Does this do anything other than add a higher concentration to the end of the pan? Ie. Does it in any way provide a catalyst for the syrup that is naturally in there?

[northwoods_forestry]

Purely for setting up the gradient, I believe. The best way to do this is to draw off a pail of sweet (or even better - two) as you shut down. Next time you start up wait till the pans just begin to boil and then very slowly add the sweet back in on the draw off side. If you draw off two pails at shut down, add the 2nd draw off pail back in first followed by the first draw off pail.

If done correctly you will be making syrup pretty quick, so be ready!