Hi-De-Ho there neighbors, I loved seeing this thread. First post ever. This is my first season (at the ripe old age of 63) sugaring and I am hooked! Was a little intimidated seeing some of these posts and the impressive collection of harvesting tools. But then I saw posts like these and told myself, just do it. This forum answered so many questions that I took the plunge. I was so clueless I didn't even realize the property I bought here in Exeter, Maine had a few lovely maples tucked between the ash, cedars, and pines. My prep started last fall identifying what I measured for size and good southern sun exposure and put flagging tape so I could find them in winter. I purchased 100 feet of tubing, bought and was gifted some spiles, and bought some food grade buckets and lids from Tractor Supply, and started saving my empty 2.5 gallon water jugs. I watched every video I could find on YouTube, looked at plans for dozens of setups on Pinterest, and ended up with a 2x4 concrete block arch with 3 steam pans. I use a turkey fryer as a preheater. I freakin love this process. I am still amazed. I understand the science, but clearly making great syrup is part art. I have had my ups and downs. My first boil I was reading an article about finishing syrup from a woman in Vermont and she had a picture of her syrup with a thermometer reading 217 (she lived at a 1000 feet or so). My brain knew it was 219, but I finished and bottled at 217. Realized what I did the next day and dumped, reheated, refiltered, and no harm no foul. That first batch was 1.25 gallons from 53 gallons of sap. The second boil was a day from hell.I had 75 gallons of sap and had to boil. The day was clear, 12 degrees, but 30 mph winds all day with wind chills of -4. Lit the fire at 6:45 am and finally finished at 6pm frozen but got it down to 7 gallons that I boiled down to get 1.9 gallons. And my first introduction to niter. When I reheated the sap for bottling, I must have heated the syrup to high and niter precipitated out to a half inch of sugar sand in each bottle. So I decided to dump, heat, filter, and rebottle. What a dumb move that was. I was using muslin and that didn't work. So I must have tried 5 different fabrics. None of them did a great job, and each one absorbed some liquid gold. When I was done (yesterday) I had lost almost two quarts of syrup, and still had some niter in suspension. I learned my lesson and orlon it is for me. I also found out that my digital thermometer was 2 degrees off so don't forget to check that as well. Today will be my last collection for the 2018 season. I am sooo looking forward to the 50 degree and sunny forecast for tomorrow's boil.
Upgrades planned. A redesign of the evaporator to improve the smoke seal around the pans. And if all goes as planned, they'll be a little sugar shack here at Snarky Acres.
That's my story and I am sticking to it.
2x4 concrete block arch with three steam trays
Separate propane fired warming kettle
2018 12 taps ??? (3.25 gallons with one boil to go)
Attachment 18310
Originally Posted by Schroomer
Hi-De-Ho there neighbors, I loved seeing this thread. First post ever. This is my first season (at the ripe old age of 63) sugaring and I am hooked! Was a little intimidated seeing some of these posts and the impressive collection of harvesting tools. But then I saw posts like these and told myself, just do it. This forum answered so many questions that I took the plunge. I was so clueless I didn't even realize the property I bought here in Exeter, Maine had a few lovely maples tucked between the ash, cedars, and pines. My prep started last fall identifying what I measured for size and good southern sun exposure and put flagging tape so I could find them in winter. I purchased 100 feet of tubing, bought and was gifted some spiles, and bought some food grade buckets and lids from Tractor Supply, and started saving my empty 2.5 gallon water jugs. I watched every video I could find on YouTube, looked at plans for dozens of setups on Pinterest, and ended up with a 2x4 concrete block arch with 3 steam pans. I use a turkey fryer as a preheater. I freakin love this process. I am still amazed. I understand the science, but clearly making great syrup is part art. I have had my ups and downs. My first boil I was reading an article about finishing syrup from a woman in Vermont and she had a picture of her syrup with a thermometer reading 217 (she lived at a 1000 feet or so). My brain knew it was 219, but I finished and bottled at 217. Realized what I did the next day and dumped, reheated, refiltered, and no harm no foul. That first batch was 1.25 gallons from 53 gallons of sap. The second boil was a day from hell.I had 75 gallons of sap and had to boil. The day was clear, 12 degrees, but 30 mph winds all day with wind chills of -4. Lit the fire at 6:45 am and finally finished at 6pm frozen but got it down to 7 gallons that I boiled down to get 1.9 gallons. And my first introduction to niter. When I reheated the sap for bottling, I must have heated the syrup to high and niter precipitated out to a half inch of sugar sand in each bottle. So I decided to dump, heat, filter, and rebottle. What a dumb move that was. I was using muslin and that didn't work. So I must have tried 5 different fabrics. None of them did a great job, and each one absorbed some liquid gold. When I was done (yesterday) I had lost almost two quarts of syrup, and still had some niter in suspension. I learned my lesson and orlon it is for me. I also found out that my digital thermometer was 2 degrees off so don't forget to check that as well. Today will be my last collection for the 2018 season. I am sooo looking forward to the 50 degree and sunny forecast for tomorrow's boil.
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