Completed - Our Non-traditional Looking Sugarhouse
In June 2013, my wife and I started construction on a new sugarhouse to replace the leanto that we had boiled under from 2008 through 2013. Originally I had planned on a smaller structure to house only the evaporator so I wouldn’t have to deal with the wind, snow, and rain that occurs often during syrup season. However, when I approached my wife with this idea, she suggested going larger and having running water so we could do all our bottling and washing of equipment in it as well. She also suggested finishing the interior to meet food sanitation regulations so we could apply for licensure. As a result, we ended up with a 16’ by 24’ structure and now use the original leanto for wood storage. Although we have used this building for the past two syrup seasons, it was not until recently that we finally finished with all the interior work, which included upgrading the evaporator. It took us this long, because my wife and I did all the work by ourselves. Attached to this post are 5 pictures showing our original leanto and evaporator; getting ready to break ground in June 2013 (our property is not at all level); footings poured and blocks laid to provide us with the required 48” deep footings; ready to pour the concrete floor; walls up and sheeted with rafters in place. I will add two more posts with more pictures.01.jpg22.jpg23.jpg24.jpg25.jpg
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Originally Posted by Urban Sugarmaker
