Mark that 3-4% is nuts! I’m just happy I’m getting over 2% this yearQuote:
Originally Posted by MarkReynolds
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Mark that 3-4% is nuts! I’m just happy I’m getting over 2% this yearQuote:
Originally Posted by MarkReynolds
Slow and steady here.
• 80 taps with approx. 160 gallons sap this past week.
Nice start to the season!
Curious to know how everyone’s day went sap wise. Mine all but dried up with this excessive warmth. It’s always so confusing.
I got 117L on Wednesday, diddly on Thursday and squat today. Good thing I saved some of my sap from Wednesday for my demo tomorrow. Hopefully the hurricane winds will have calmed down a bit by then! :oQuote:
Originally Posted by Smokeshow
Day three of cold temps and very slow running. I'm finally getting caught up!
I'm leaving the sap in the buckets today just to keep them weighed down in this wind. Final bucket of sap is boiling away, probably be late tonight before it's all ready to bottle. Will probably wait till tomorrow to finish it all. I've got half a batch of nearly finished syrup waiting in pickle jars.
Saturday is supposed to be +5 and sunny, -1 overnight, +7 on Sunday. Should start up the run again.
I am just south of you Fanshawe Girl in Belmont. a nice day off as its been busy.. looks like tomorrow might start up again.
Actually, I live in Lambton County. Went to Fanshawe College.Quote:
Originally Posted by canadian_diesel1964
It does look like tomorrow will get busy again. At least I'll have had a chance to catch up and start fresh again.
You never know, buyers do sometimes turn up on threads looking to purchase sap!Quote:
Originally Posted by FanshaweGirl
It's +4C and sunny here. I just went and emptied my buckets, most of the sap was from yesterday that I had left to weigh the buckets down. But, the trees are starting to drip pretty consistently now. Round two has started!
I have about 7L of syrup on the stove just about ready for bottling.
Another 5.5L in bottles.
By my numbers, it looks like I'm getting 28:1
Maybe one of these years I'll have the $$ to spend on a refractometer and be able to check actual sugar content.