Today I'm bottling my next batch of bourbon barrel aged syrup today. This batch was aged 6 mos + a week. I taste tested it a few times since late April, it took until now to taste right, with the perfect marriage of maple and bourbon taste. Since I first bottled my first batch of this BB aged syrup, it has been by far my best seller in terms of unit sales, in fact it has sold more units that all others combined. I emptied the barrel yesterday, into my finisher(with the help of my brother-in-law, brought it up to 200F and filtered it into my WJ bottler. I set the temperature on the bottler at 185 and left it overnight. This helps evaporate off any alcohol that might be in the syrup from the barrel.
While very few use it like regular maple syrup most use it for putting on fresh fruit, on ice cream and as a coffee sweetener along with other uses. It is great as a flavoring on many foods too, like meats, fish and anything bbq'd.
I have one more batch aging, it should be ready in Sept-Oct. I'll need to start another batch soon.
Last edited by maple flats; 06-28-2018 at 05:53 AM.
Dave Klish, I recently ordered a 2x6 wood fired evaporator from A&A Sheet Metal which I will be converting to oil fired
Now have solar, 2x6 finish pan, 5 bank 7x7 filter press, large water jacketed bottler, and tankless water heater.
Recently bought another Gingerich RO, this one was a 125, but a second membrane was added thus is a 250, like I had.
After running a 2x3, a 2x6, 3x8 tapping from 79 taps up to 1320 all woodfired, now I'm going to a 2x6 oil fired and a 200-425 taps.