Keep in mind that all syrup appears real thick when refrigerated.
There is a formula to calculate exactly how much water to add to "too thick" syrup, but I'm assuming you don't have a syrup hydrometer.?
Also, You really don't even need to bring it to a boil and refilter if you keep it refrigerated. Just add some water and stir.
2012: Probably 750 gravity taps and 50 buckets.
600 gal stainless milk tank.
2 - 100 gallon stock tanks
one 30 gal barrel
3' x 10' Waterloo Raised Flue wood fired evaporator w/ open pans.
12" x 20" Filter Canner
Sawmill next to sugarhouse solves my sugarwood problem
Gather with GMC 3500 2wd Pickup w/ 425 gallon Plastic Tank.
Been tapping here in Lyman NH since 1989 but I've been sugaring since 8 years old in 1968.