After another 6 hours of boiling bed time.... But Attachment 11255
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After another 6 hours of boiling bed time.... But Attachment 11255
Mark I think some waffles are calling your name. :)
Yup I was determined too get some finished syrup last night Attachment 11266
I don't know why my pics are side ways..
OK, just tapped my first 79. I hope you guys haven't used up all the good weather while I was in Aurba. I will tap the rest tomorrow. We still have lots of snow in the bush and on the lawn.
Karen, your numbers are giving you a 58:1 ratio. This seems high. Do some of your other maples give you a lower sugar content? I think we only tap one or two non-sugar maples. So I have no reference.
Yes you're right SPM, (nice to see you back on the forum for this year BTW! :)), that's the correct average for my two batches. Pathetic I know. The problem is that the first batch was 70:1 because the sugar content was unusually low at the beginning of this season. I've never ever been below 2% except this year and was getting readings of 1.5% during the first sap runs. My second batch was much better at 34:1 as the sugar content in the sap was back to normal and I'd chucked some of the ice from my bulk sap storage container. Looks like your holiday in Aruba spared you the indignance of having to deal with record breaking poor sugar content. Good luck this season. Looks like Wednesday could get us back in the sap.Quote:
Originally Posted by SPM in King
This cold snap gave me the time to finish and bottle 5 gallons of finished light syrup and 10 jars of my favorite ....Maple Butter! Hummmm.Attachment 11325
Dave, if you can believe it, I'd never had maple butter before until two weeks ago when I saw some for sale at Costco. It was incredible! It's like spreadable maple fudge!
I'm thinking that I should find the instructions on how to make it and try it for myself. I assume that you are also waiting for the weather to warm up to get the sap flowing again. We've had a long enough break from all the fun.
Boil to 238 I think. Then cool in an ice bath to 170 and stir.
Thanks psparr. I can't wait to give it a try!Quote:
Originally Posted by psparr
Karen, we tried the butter thing last year. We made candy instead. I'm not sure why it did not work. It is not as easy as some would let on. I gather its the kind of thing that takes some practice and patience. You need a higher sugar content and you need to stir it to prevent crystals from forming (experts, correct me if I'm wrong!).
Let us know how you do with it. If you mess up, just add water and try again....