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why take the gamble? dont even consider a tote that had chlorine in it, it is your name on your finished product. Spend the extra money, it will be worth it in the long run.

Dave nice to see you stepping it up this year, 100 taps, wow, that is great. You will be giving that ole Phanuef operation a workout this year. We bumped ours a bit as well and I agree, the trees...

I am a dealer just south of Columbus and deliver all throughout the Columbus, Cinci, and Dayton markets. Let me know if I can ever be of any assitance for any of your sugarin needs.

If you fertilize, you cannot be considered organic.

You can never use too many prefilters. If you layer them say three or four on top of each other, pull one off at a time as they get plugged. Another trick is to make sure that you keep a cover on...

GMCOOPER, you are so correct. This guy needs to be cut off. All of these stories here, well, let just say, is exactly what happend to me as well. It was hiliarious reading what one guy said, "that...

My sap ran pretty much the same as years past. The one big change I have seen this year is sugar content. It has sky rocketed for me, I am running 34/1 when in years past I have been closer to...

My sap ran pretty much the same as years past. The one big change I have seen this year is sugar content. It has sky rocketed for me, I am running 34/1 when in years past I have been closer to...

Anybody else seen a huge jump in sugar content this year? I tap strictly sugar maples and am currently running a 34/1 ratio. The past several years were closer to 50/1. I am in Central Ohio, just...

Lazarus,

Don't be surprised to see high sugar content in your silvers and red, especially if they are out in the open rather than being tucked into the middle of a forest. These cold temps will...

Tobelrone,

You should be in Marketing!! Pretty cool idea!

My suggestion would be that if you put some taps out now, you had better keeps some trees available for later as your early taps will most likely dry up. Temps are warmer than typical right now, but...

Wow, that is great that you finally recieved your new pan. What size was it again? Can't believe that I still haven't seen mine. I have about one week left and then my season ends.

Hey Steve,

I stopped by again today and met your 22 year old slave! Dropped off some defoamer for Dan to try. Sorry that I keep missing you. You guys are rocking though. Sure is a ton of fun,...

Gotta believe that you have sugar if your substance is getting thicker and darker. Probably just need to boil longer. I know in my area many times I have to boil to appro 222 degrees before the...

I'm curious to see just how long you have been waiting for your Phanuef pan. My season is half over and still haven't seen it. Was told I would have mine by at least the first full week of my...

That is awesome Mac, we all start somewhere. Way to be a role model!

That's some serious copper my friend. Boy, big jump from last year though, huh. Looks great, hope you have a ball. We are approx 1/2 through our season here, disappointed in even admitting it.

First of, love the pics. What a great way to start out sugarin. How long was your sap sitting before you boiled it? Were you back mixing alot vs finishing in small batches?

Buckeye,

I try to get back to Maine at least every other year. Scheduled to go back this coming Thanksgiving. Usually while I am home I look up some old sugarin buddy's and always try to get...

Shawk,

Look up Norwesco.com and they will give you a list of their dealers. I just bought a smaller one from them and it was significantly cheaper than T.S.C or anyone online.

Yo Buckeye,

You gotta put some out this year, even if you run the turkey friers like some of these other guys. Having every little bit of experience under your belt will make your next big step...

Might also mention that I also carry the labels for glass and have the option for personalization if anyone is interested.

I live just outside of Columbus and am a Leader dealer. I carry the 8 oz and 12 oz cruet w/handle. Let me know if I can be of any help.

Primarily it does belong in the flue pan, and if done properly should eliminate the need in the syrup pan, but if there is a problem with foam running over in the syrup pan, adding defoamer at the...