Search:

Those results are for high vacuum with one tap per tree. Although the trends look linear, there is actually a point (about 18-20" dbh) where the trend starts to drop off from being linear. This is...

Sorry to disappoint, but the NAMSPM 3rd edition will not add anything new on Norway or Crimson King. There has been no additional research to support an expanded discourse.

There is a figure...

Tree size has a major impact on both sap yield and sugar content, and thus on syrup yield.

https://mapleresearch.org/pub/treesize-2/ for a recent article on this...or...

If you have good slope, plan to clean your tubing each year, and are committed to leak checking your system during the season, then 3/16" would work well in this application.

Is it just the bubbling of the boil that makes some sap jump out of the flue and other sap fall back into it, and thus keep it "rotated"?

As you guessed, you've already answered your own question....

It is mostly because you can't get frozen concentrate to flow to the evaporator very well. :lol:

That is how most winners do it. But always be sure to taste it again before submitting it. Sometimes the flavor isn't exactly how we remember it.

Not greatly. Freezing point would be a bit warmer, around 27-28 deg F (note that the freeze point is best determined for each individual bulk tank and concentration level as things will vary a...

You can kind of think of "flavor" in maple as being notes or chords on a stringed instrument or piano. Like in music these individual flavors are also referred to as "notes". There are 6-10 dominant...

We concentrate to 32-35 Brix (typically the higher end), store in a bulk tank at about 25 deg F, and boil 1-2 times weekly depending on the season. Works great for us as we then have time to do all...

Color is a relatively simple thing to measure quantitatively and get a good answer. Flavor....not so much. There are over 150 flavor molecules in maple syrup, and each sugarbush and process is...

https://www.youtube.com/watch?v=nSRCDiKMEJc

Enjoy!

Yes, wash system was fine. No freezing issues. Ours are free-standing apart (but close to) the sugarhouse with small doghouses to protect the plumbing.

Exactly why this has not caught on. It's been tried a few times, always with issues of leakage, coming apart (during hard freezes) or (more rarely) plugging.



And that is the other primary...

For those who do send membranes in for cleaning, they are tested, washed (very well) and benchmarked. Advantage is that you know exactly where you stand in terms of going in to the next year.

Cons: high cost, lots of site prep (concrete base), better not mind heights (during setup), not really moveable.
Pros: never worry about storage again, small footprint.

Really happy with our two...

Chemistry of permeate can be found at: https://mapleresearch.org/pub/compositionofsap-2/

Not sure how the RO will deal with baking soda that hasn't dissolved well.

pH strips tend to be far...

Taphole closure is highly dependent upon tree growth rate. Closure in a year or two is typical (for small spouts 5/16", 1/4" or 19/64"), perhaps 3 yrs if trees are growing slowly. If it's taking...

A simple foam-lined box with a light-bulb (the old incandescent type, not fluorescent or LED) in it is often enough. You don't want it getting too warm.

A connection has been suggested and one analysis (a rather dubious one) found a negative association, but I don’t put much stock in that piece of work. The researchers estimated sap sugar content...

Sorry, on phone so only a short reply.

Building an optimal tubing system for that many taps and putting on a diaphragm pump is like building a muscle car and putting a lawnmower engine in it. You...

How was your sap sugar content this year in relation to previous years?

Good advice throughout this post from start to finish. Forget the guzzler pump. CFM is too low to work just with tree gases from that many taps. No point putting in a great tubing system if the pump...

Boil it down in the pan without any sap or water addiction until the volume is low enough to put it all in a small pot you can finish on the stove or a Turkey fryer.

RO does not increase niter. It does concentrate minerals as well as sugar, so the RATE of niter formation during boiling will increase proportional to the syrup production rate, but the total amount...