Theron, it has been changing as the sugar from the raw sap has been drooping off. At the begining of the season it would take 2000 gallons to make 400 gallons of 11%, now it it takes around 3000 gallons to make the same amount. The concentrate flow meter is down to around 2gpm - 2.5gpm @400psi to make 11%. The perm flow meter is pretty steady around 15gpm