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Thread: Another first timer

  1. #1
    Join Date
    Mar 2015
    Location
    S.Central NY
    Posts
    437

    Default Another first timer

    Hello all,
    I've kicked this idea around the last few years, usually around tapping time, but then summer comes along and I forget all about it. So needless to say I was totally unprepared to start again this year. So glad I found this site...I knew nothing about any part of tapping trees, how long you could store the sap, sugar content, boiling and finishing syrup..none of it. But after reading here the last few weeks, I decided to go for it last week. I have 10 hard maples tapped and it was running enough last week to get about 20 gal by last Saturday. Since I started collecting on Monday, some of it was 5 days old so I figured I'd better try making some syrup. So with a borrowed turkey fryer I started boiling, not knowing what kind of gph to expect or if my one tank of propane would even last long enough to do it all. I had no way to test the sap, but I figured it just HAD to be around 2%, since they were sugar maples, lol. Well it took 12 hours in that fryer to get the 20 gals down to about one gal of "almost syrup, and nearly all of the propane. I bring it in the house to finish, thinking I just need to reduce by half to get the half gallon of syrup I was expecting out of 20 gals of 2% sap. Had no hydrometer..just a fairly new candy thermometer. I put the syrup on one burner and a pot of water on another burner to see what temp water boiled on this day and elevation. Thermometer reads 207 in rapidly boiling water. Ok this thing is a piece of crap, I say, but don't panic, just add 7 degrees to that and stop at 214. So it boils and boils, I stir and watch the thermometer rise painfully slow and my syrup level drop painfully fast. Bubbles are tiny, it's foaming up and wants to climb the pan so I rub a little butter on the inside and it calms down. I can see now I'm down to about an inch of syrup and I'm still at 213*. Stupid thermometer. That's it, this has to be done I say and remove what little is left to my waiting filter. I'm surprised it even went through but it did. 2 measly pints of overly done syrup. It pours like honey once it cooled. But the flavor is amazing and it's the best dang syrup I've ever had! Most expensive too I could have bought about 3 gallons of syrup for what I spent so far for those 2 pints. But can't wait to do it again!

  2. #2
    Join Date
    Jan 2015
    Location
    Lenawee county, Michigan
    Posts
    55

    Default

    Welcome to the addiction.
    2013 25 taps 2.5 gallons
    2014 60 taps 9.5 gallons
    2015 12 x 16 sugar shack 200 taps 1500' 5/16 lines gravity. Home made arch, 2 x 3 pan and 18" x 24" steam pan.
    2016 2 x 5 Smokey Lake hybrid pan. Custom steam hood and float box. Number of taps yet to be determined.
    2017 Made 27 gallons. Added 60 taps on 3/16 lines.
    2018 Adding more 3/16 lines. Made 55 gallons
    2019 Added 4 totes for sap storage. Big shack upgrades.

  3. #3
    Join Date
    Feb 2013
    Location
    Caledon, Ontario
    Posts
    1,930

    Default

    I loved reading your story saphound. There's nothing better than homemade. Please keep us all posted on your progress this season.
    ~ Karen ~

    2012 - 10 taps, 1 turkey fryer - 169.5L sap 4.2 L syrup
    2013 - 23 taps, 2 turkey fryers - 748.5 L sap 17.56 L syrup

    2014 - 22 taps, 509 L sap 12.5 L syrup
    2015 - 28 taps, 1093.75 L sap 25.1 L syrup
    2016 - 25 taps, 1223.5 L sap 28.25 L syrup
    2017 - 21 taps, 518.5 L sap 12.7 L syrup
    2018 - 28 taps, 2 turkey fryers & Denali 3 burner propane stove - 798L sap 16.9 L syrup
    2019 - 28 taps, 1409.5L sap 40.12L syrup

    Sugar, Norway, Manitoba, Silver and Freeman Maples



  4. #4
    Join Date
    Mar 2015
    Location
    Alcona County, Michigan
    Posts
    1,134

    Default

    Welcome, saphound. Great story. Add a wee bit of boiled sap to each pint and it will flow a little better and still taste great. Or just nuke what you're going to use to make it flow a little better.
    CE
    44° 41′ 3″ N

    2019 -- 44 Red Maples - My home and sugarbush are for sale.
    2018 -- 48 Red Maples, 7 gallons
    2017 -- 84 Red Maples, 1 Sugar Maple, and 1 Silver Maple , 13 gallons
    2016 -- 55 Red Maples, 8 gallons
    2015 -- 15 Red Maples, 6 Birches - 3+ gallons maple syrup
    An awning over my deck is my sugar shack.
    An electrified kitchen sink and an electrified steam table pan are my evaporators.

  5. #5
    Join Date
    Mar 2015
    Location
    S.Central NY
    Posts
    437

    Default

    Thanks Karen and kbrooks, I will. I ordered a sap hydrometer and a syrup hydrometer from The Maple Guys and they came yesterday. Also a new digital thermometer from amazon. I tested the sap I have collected since Sunday (about 15 gal) and it tests at 1.5, but I have removed a good half inch of ice each of the last two days before testing it, (it's in a 30 gal tote) so maybe it was 1 brix before removing the ice? Kinda explains my low yield, plus the over boiling. Next time should be better, but I sure hope the sugar goes up some. These are woods trees about 16-24 diameter.

    One question I do have is.. if overboiled, at what point would you see cyrstals form? I don't see anything yet, but could it still happen as time goes on? Maybe I should do what others have done and mix it in with the next batch? Thanks.

    Edit: Whoops, was replying and didn't see yours, Cedar Eater. Thanks for the tips, I will try that first.
    Last edited by saphound; 03-19-2015 at 10:53 AM.

  6. #6
    Join Date
    Feb 2013
    Location
    Caledon, Ontario
    Posts
    1,930

    Default

    I believe that crystals form when the brix is at, or over, 67. Crystals take a few weeks to start to form, but appear all the faster the higher the brix is.

    For this overboiled batch, just put it back into a pot on the stove and add a little water or sap to it. Warm it up and then enjoy it. It'll be gone before you know it.
    ~ Karen ~

    2012 - 10 taps, 1 turkey fryer - 169.5L sap 4.2 L syrup
    2013 - 23 taps, 2 turkey fryers - 748.5 L sap 17.56 L syrup

    2014 - 22 taps, 509 L sap 12.5 L syrup
    2015 - 28 taps, 1093.75 L sap 25.1 L syrup
    2016 - 25 taps, 1223.5 L sap 28.25 L syrup
    2017 - 21 taps, 518.5 L sap 12.7 L syrup
    2018 - 28 taps, 2 turkey fryers & Denali 3 burner propane stove - 798L sap 16.9 L syrup
    2019 - 28 taps, 1409.5L sap 40.12L syrup

    Sugar, Norway, Manitoba, Silver and Freeman Maples



  7. #7
    Join Date
    Mar 2015
    Location
    S.Central NY
    Posts
    437

    Default

    Hi Karen,
    so, just warm it up if I add sap and not bring to boil? These will be stored in the fridge. And I spoke too soon..today I can see some tiny sugar crystals forming at the bottom of the partially used pint. Don't see any in the other one yet. Will they dissolve back into the syrup when I heat it up? Thanks.

  8. #8
    Join Date
    Mar 2015
    Location
    Alcona County, Michigan
    Posts
    1,134

    Default

    Quote Originally Posted by saphound View Post
    Hi Karen,
    so, just warm it up if I add sap and not bring to boil? These will be stored in the fridge. And I spoke too soon..today I can see some tiny sugar crystals forming at the bottom of the partially used pint. Don't see any in the other one yet. Will they dissolve back into the syrup when I heat it up? Thanks.
    That may not be sugar crystals that you're seeing. It may be niter that got through the filter. If you're going to store it in the fridge and use it soon, it's less important to boil the sap. Heat it up over 180 for a while, but stay below 190.
    CE
    44° 41′ 3″ N

    2019 -- 44 Red Maples - My home and sugarbush are for sale.
    2018 -- 48 Red Maples, 7 gallons
    2017 -- 84 Red Maples, 1 Sugar Maple, and 1 Silver Maple , 13 gallons
    2016 -- 55 Red Maples, 8 gallons
    2015 -- 15 Red Maples, 6 Birches - 3+ gallons maple syrup
    An awning over my deck is my sugar shack.
    An electrified kitchen sink and an electrified steam table pan are my evaporators.

  9. #9
    Join Date
    Mar 2005
    Location
    Albion PA
    Posts
    5,099

    Default

    Welcome. It can get much worse. Check you bank account often
    Regards,
    Chris
    Casbohm Maple and Honey
    625 roadside taps + Neighbors bring some sap too!
    3x10 King, WRU, AOF and AUF
    12" SIRO Filter Press.
    2015 Ford F250 PSD sap hauler
    One Golden named Maggie, Norwegian Forest Cat named Lucy
    Too many Cub Cadets
    Ford Jubilee and several Allis WD's, and IH tractors
    1932 Ford AAB ton and a half, dump truck

    www.mapleandhoney.com

  10. #10
    Join Date
    Feb 2013
    Location
    Caledon, Ontario
    Posts
    1,930

    Default

    Quote Originally Posted by saphound View Post
    Hi Karen,
    so, just warm it up if I add sap and not bring to boil? These will be stored in the fridge. And I spoke too soon..today I can see some tiny sugar crystals forming at the bottom of the partially used pint. Don't see any in the other one yet. Will they dissolve back into the syrup when I heat it up? Thanks.
    Yes if they are, in fact, small sugar crystals forming they will dissolve when you thin out and heat the syrup. You don't need to boil the syrup. Just heat it and eat it.
    ~ Karen ~

    2012 - 10 taps, 1 turkey fryer - 169.5L sap 4.2 L syrup
    2013 - 23 taps, 2 turkey fryers - 748.5 L sap 17.56 L syrup

    2014 - 22 taps, 509 L sap 12.5 L syrup
    2015 - 28 taps, 1093.75 L sap 25.1 L syrup
    2016 - 25 taps, 1223.5 L sap 28.25 L syrup
    2017 - 21 taps, 518.5 L sap 12.7 L syrup
    2018 - 28 taps, 2 turkey fryers & Denali 3 burner propane stove - 798L sap 16.9 L syrup
    2019 - 28 taps, 1409.5L sap 40.12L syrup

    Sugar, Norway, Manitoba, Silver and Freeman Maples



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