Red Roof Maples 2015

[MapleSaint]

What is the pipe clamp for??

[swlyamaha]

My is because the front broke and I had to hold it together.

[Greyfox]

Hey Russ, I know why I haven't seen you post today... you're drowning in sap! Wow, I've pulled half as much today as I've I pulled so far is this (weird) season. NICE change! If you're place is flooded in sap and you're floating adrift let me know; I'll send a boat by to rescue you. Your friend always,

Doc.

[Russell Lampron]

The pipe clamp is to keep the crack in the arch front closed. I have had the doors and arch front glowing red too many times.

Yeah Doc I'm getting sap too. I've got about 1000 gallons tonight. The first 600 is going through the RO now.

[backyard sugaring]

Russ, It was nice talking to you Sunday. My family and neighbor fellow Sugar Maker Barry really enjoyed your sugar house and your syrup. It is nice to meet people on this forum who helped when I started in this insane hobby. I will always be grateful for people like you and others on this forum who helped in the beginning.
The sap is flowing like crazy in Hudson. Happy sugaring and again thanks Lee

[Russell Lampron]

Russ, It was nice talking to you Sunday. My family and neighbor fellow Sugar Maker Barry really enjoyed your sugar house and your syrup. It is nice to meet people on this forum who helped when I started in this insane hobby. I will always be grateful for people like you and others on this forum who helped in the beginning.
The sap is flowing like crazy in Hudson. Happy sugaring and again thanks Lee

It was nice to meet you too. I like to meet people from this forum too and I wish that I had more time to visit others. Unlike other forums that I have belonged to people from here want to meet and check out other guys set ups. Sugar makers are a rare breed. We are always willing to share what we know and help others when needed.

The sap is flowing here too. I made 21 gallons last night to bring the season total to 69 gallons. It has all been amber so far and the taste is fantastic.

[Amber Gold]

We've been just over the line from an Amber into a Dark all season. Aside from maple weekend when we made Very Dark from idling all day, the grade has been very consistent. I agree, for some reason, the flavor this year is excellent...not sure why I think this year is better than last.

[red maples]

Yes the flavor has been incredible. Some of the best tasting syrup I have made.

[Amber Gold]

I've got a recircing question for you. I generally set the RO 50/50 on the perm/conc. gauges and the pressure to 250-300 psi and just let it go until I'm ready to start boiling and then I'll set it to 2gpm output so it keeps up with the evap. That'll keep up with the evap. much not much more. Is there a reason not to recirc. at a 75/25 split, or maybe even keep it at 50/50 but boost the pressure up to say 350psi? Permeate flow will go up, so the water will come out faster. I'm trying to find a way to reduce my recirc'ing times to get to the mid-upper teens.

[Russell Lampron]

On your 2nd pass the concentrate will be sweeter at the flow rate that you are using. On the 1st pass keeping the flow at 50/50 removes the most water the fastest. Higher pressure will make your concentrate sweeter and take out more water but also drive the minerals deeper into the membrane making it harder to clean.