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I read it here, if you work full time keep the boiling to 60 hours per season.
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Best advice I got was
" don't reinvent the wheel - they've already done it"
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I don’t have any advice that I was given as I am at least 3rd generation sugarmaker and grew up making syrup. Advice I would give a new sugar maker is New and Shiny doesn’t make great syrup, attention to details and hard work does. Don’t spend more on equipment than you can afford, because great syrup can be made on old, dull equipment.
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Best advice I have been given is from Snooky. Actually he was being specific about when I had ordered my first RO and we talked about how there would be an incident that would be inevitable where I would need to be drawings of syrup and the RO would need attended to so I should consider getting an auto-drawoff. I have thought about that conversation frequently. In essence he was saying that "every action has an equal and opposite reaction" (Sir Issac Newton) so before you do anything, think about every aspect that may change as a result.
Thanks Paddy Mountain. Good advice.
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The best advice I received was to buy or make an RO. Cut evaporating and wood cutting time in 1\2. I'm a 40 gallon producer with a flat pan.
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Some of the best advice was when I was advised to take advice!!
Don't blow shavings out with your mouth , use a wire or twig.
Chunk that ice out and don't worry about the drops of sugar it may have , its mostly all frozen water!!
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This is one to ponder a little?
After making syrup on and off for 60 years it seems like there should have been some advice given. Lets see?
- Learn how to read when syrup is finished coming off of a ladle.
- At any time during a full boil your only 15 seconds from disaster.
- Always have that Aaah S**T bucket near the evaporator during a boil.
- Don't leave your boiling evaporator unattended.
- A automatic draw off is like having another person in the sugarhouse with you.
- Learn more about making syrup each year.
- Accept advice from other syrup producers.
- Have your wood dry and ready.
- Keep your wood the right size and your fire hot.
- Have your defoamer ready when you start the fire.
- Watch you depth of sap in your entire rig. 1.5 inches is good.
- Keep your operation in balance, tap count with boiling time.
- Teach and mentor others in maple syrup production.
- Find ways to reduce your labor.
- Continue to have fun making syrup.
Regards,
Chris
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Whether you’re a hobby guy or have 100,000 taps, if you care about production then “the woods is where you make it or break it” is the best advice I received.
This really got me researching and eventually working in a large bush for the experience and knowledge to set up our own groves correctly. We have completed new installs on 2 of 3 areas and will complete it next year. This site has been an amazing help. We all love hanging around the sugar house in March making syrup but it’s the woods that got you there.
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I'd suggest you decide how much money you want to spend on this hobby before you start. You can go cheap and inefficient and store your syrup in mason jars, or you can go nuts and buy expensive an RO, evaporator, filter, and bottling equipment.
It would cost me a lot less to go buy syrup for $5.99 a bottle at Aldi vs what I've spent, but I decided (after starting) that I'd dump whatever is necessary into my hobby.
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With common sense you can make money...maybe not a lot unless you go big.
But how much money do you make golfing or fishing or whatever?
