we throw it all out. It doesn't make sence to burn wood for 1% sweet. If it warm out I will keep it to keep the sap cool. I can see both sides, htis is mine.
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we throw it all out. It doesn't make sence to burn wood for 1% sweet. If it warm out I will keep it to keep the sap cool. I can see both sides, htis is mine.
If I threw the ice away I would have nothing to boil.Sort of neat to watch a big ice cube melt in the pan also.I ladle the hot sap over the chunks and see how fast I can make a hole in it.
if you have a lot of sap (like i did tonight) then chuck it. i waited until a freeze up (for a few reasons) to boil and instead of the 6-7 gph i was getting i am now getting a bit over 10 gph. helps when you have 70 gals. lol
To Me - it depends on the year. This has been a cold one here and none of the sap ice is getting pitched if I'm gonna have enough syrup. Other years - when the sap is really coming at me fast like in 09 - I pitch it. This year 1% sap ice or liquid is a keeper --- Gotta admit - liquid is a heck of a lot easier to work with ----- Mike
We chuck the ice. We have had some discussion, but the only ice we can pitch is in the buckets, since the tubing all shows up liquid. We always check the sugar content and on Saturday we got the highest ever, over 5%, because we chucked the ice from the buckets. I think of it as Nature's RO.
as far as hydrometers go, will one for beer making work?
My friend used one and he said he had to do some mathematical conversions and stuff with tempurature. but yes it will. sugar content is brix and that is in percent so 66 is what you look for
Quote:
Originally Posted by Ahnohta2
Here is my take on it:
Slowly freezing a sugar solution will freeze water first, forcing a higher concentration of sugar into the remaining liquid.
Higher concentrations of sugar further lower the freezing point of the remaining liquid.
Freezing too fast and this doesn't happen as efficiently.
Sorry, three sentences!
Dead link error 404 for meQuote:
Originally Posted by Ahnohta2
The link got screwed up by being quoted...Quote:
Originally Posted by 70 Buick
Try this:
http://www.foodscience.uoguelph.ca/d...reeztheor.html