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Thread: Western Wisconsin

  1. #161
    Join Date
    May 2011
    Location
    River Falls, WI
    Posts
    735

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    Running like hell right now!
    Second generation sap rat.

    Started taking over in 2012
    2012-2016: 300 buckets 120 on gravity tubing. Waterloo 2x10 wood fired. Averaged 105 gallons per season.
    2017: hoping for 300 on 3/16 with Shurflo and 50 buckets. New used 4x14 Algier wood fired cooker. 180 gallons of syrup

    2018: 300 on vacuum 2 buckets, finally got a splitter!

  2. #162
    Join Date
    Mar 2012
    Location
    Eau Claire, Wi
    Posts
    88

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    How did everybody in western Wi end up? We were able to make a little more than 1/2 gallon a tap for the first time but I feel that our flavor was off more than usual. I really expected the last few day's of the season to go south but now that I'm bottling some of the earlier stuff, it just doesn't seem to have the strong maple flavor that past years have had. Curious to hear from the more experienced sugar makers to see if they noticed anything different this year.

  3. #163
    Join Date
    May 2011
    Location
    River Falls, WI
    Posts
    735

    Default

    We did good here. About .6gpt. Flavor at the end was different, but everyone who tasted it liked it.
    Second generation sap rat.

    Started taking over in 2012
    2012-2016: 300 buckets 120 on gravity tubing. Waterloo 2x10 wood fired. Averaged 105 gallons per season.
    2017: hoping for 300 on 3/16 with Shurflo and 50 buckets. New used 4x14 Algier wood fired cooker. 180 gallons of syrup

    2018: 300 on vacuum 2 buckets, finally got a splitter!

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