Originally Posted by
Mike Van
Just a few thoughts Matt - Because it's been boiled already, any bacteria in it is gone [for now] a few days from now, maybe fire up & get it close to boil again, kill anything that might start? Easier than draining, cleaning the pans & trying to find an 75 gal refridgerator. I don't think the big operators drain once they start up.
i'll cook down what i got yesterday and today (not much, only 125 gallons). i was really hoping for 200-250. I do have a 65 gallon stock tank i could bury in a snow bank, that might be a good option, that would give me chance to make some small modifications to my pans as well.
2016 - 36 Taps - File Cabinet Arch + Food Pans
2017 - 2.5'x10' drop flues - 3/16 Natural Vacuum - 122 Taps
2018 - 16x20 Sugar Shack - 3/16 Natural Vacuum - 235 Taps