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Thread: Ice in sap collection barrel

  1. #1
    Join Date
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    Question Ice in sap collection barrel

    When sap freezes in the barrel should the ice be thrown out or put into the pan? I have been told there is no sugar content in the frozen sap as it is only water that freezes. Any advice would be appreciated.

  2. #2
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    Everything I have read here say you can toss it. Mostly 100% water with no sugar content. I toss any ice I see with mine.

    If I,m giving bad advice please correct me anyone !!

    Terry
    2011- 35 taps, ,,,milk juggs and buckets-propane turkey fryer !!
    2012 -75 taps,,,,, 40 on tubing into buckets, and 35 buckets - 3nd hand Homemade arch, brutal.
    2013- Just over 115 taps and still adding more.
    2014, new SS flat pan and new arch built, guessing 75-100 taps this year.
    2015, 50 taps on Shurflo pump.
    2016- Getting a line across my creek this year.
    2017-took a year off, Jamaica was fun !
    2018- 45 trees tapped, keeping it fun !

  3. #3
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    Your correct terry some say it a cheap way of an ro

  4. #4
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    Default Thanks!

    Thanks for the replies.......That's just what i was told a cheap RO......

  5. #5
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    Let's explore that for a minute, could partially freezing sap on purpose actually have a RO effect? Assume at some point there would be an issue as you could freeze solid?

  6. #6
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    if its a solid block the sap is inside it, its its just the top layer, its 99% water, someone did a test of this and then melted the ice and it was .1-.2% sugar
    Spencer Carney
    350 taps
    phaneuf 2x4 with hybrid pan
    2-350 gal, 5-55 gal drums, and a cage tank

    only 16 yr old at school making syrup!

    http://www.facebook.com/pages/Carney...3279081?ref=hl

  7. #7
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    Depending on how often you boil you may not want to throw the ice out, it helps keep the sap from spoiling.

    I'm storing my sap in an assortment of coolers, so at night what I plan to do is prop the top of the coolers open to allow the sap to freeze overnight. In the morning I'll close them back up so the frozen sap keeps it all fresh.
    2011: 7 norway maples and 1 sugar.(10 taps)
    Photos
    2012: 16 taps, all sugars and reds.
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    2013: 21 taps

  8. #8
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    Quote Originally Posted by Jmsmithy View Post
    Let's explore that for a minute, could partially freezing sap on purpose actually have a RO effect? Assume at some point there would be an issue as you could freeze solid?
    A couple of years ago someone posted a nice graph showing the science/math behind this. You can probably search the forum to find it. As I recall, the thicker the ice the more sugar goes with it. It follows a curve. Bottom line is a thin layer of ice is mostly all water. If you don't need it to keep your sap cool then toss it. If it's thicker ice it may be better to keep it. This is one of those judgement calls depending on personal needs and preferences.

  9. #9
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    I recall reading something about the Native Americans and settlers doing this intentionally as a way to reduce the amount they would have to boil. Can't remember where is was but it seems to make sense.
    Tracy

    2011 - 3 gal syrup
    2012 - 4 gal syrup
    2013 - 14 gal syrup

  10. #10
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    Quote Originally Posted by Tithis View Post
    Depending on how often you boil you may not want to throw the ice out, it helps keep the sap from spoiling.

    I'm storing my sap in an assortment of coolers, so at night what I plan to do is prop the top of the coolers open to allow the sap to freeze overnight. In the morning I'll close them back up so the frozen sap keeps it all fresh.
    A drink cooler is also what I'm planning on trying this year for sap I can't refrigerate but I think I'm going to freeze the first few gallons and make giant sap cubes to keep the following sap cold. I'd rather not keep the containers open to critters, bugs, and mold spores.

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