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Thread: New Sugar House Build Questions

  1. #1
    Join Date
    Oct 2018
    Location
    Niantic, CT
    Posts
    1

    Default New Sugar House Build Questions

    Hi All!

    We have been making maple syrup in Niantic CT for a few years now. Long and slow process using a turkey fryer, large pans and a LOT of propane. My father in law recently passed and we have inherited his 2x3 oil fired evaporater, 3x3 hood and everything else that goes along with it. I will be building an 8x12 shed to house the evaporater and am looking for any advice before I jump into the build. Couple easy questions, I donít need a cupola correct? Since I have a hood and stack I can just have the stack go through the roof and use a stack cover? Do I need any heat resistant material under the evaporater or is it fine to just mount it to the wood floor? I know you guys have much more experience than me, so please any hints, tips or recommendations are hugely appreciated. I will post pictures of the build and refurbishment of the evaporater as I get started.

    Thanks!

  2. #2
    Join Date
    Dec 2002
    Location
    Loudon NH
    Posts
    5,365

    Default

    You don't need a cupola but if you want your shed to look like a sugar house why not put one on? You should have something heat resistant under the evaporator. If you can, a concrete floor would be ideal. It will be heat resistant and it will be easier to keep the evaporator level.
    Russ

    "Red Roof Maples" Where the term "boiling soda" was first introduced to the maple producing world!

    Algier 2x6 evaporator, W F Mason arch
    Lapierre 250 Turbo RO machine
    SP-22 vacuum pump
    1930 Ford Model AA Doodlebug tractor
    1971 IH 454 52hp diesel tractor
    A couple of Honda 4 wheelers
    About a dozen chainsaws and no chickens

  3. #3
    Join Date
    Apr 2019
    Location
    Nashville, MI
    Posts
    13

    Default

    Sorry to hear of the loss of your father in law. You have inherited a family tradition which is a good thing to keep going. I agree with Russell on the cupola and concrete floor. Once you get the maple bug you may just outgrow the 2 x 3 evaporator. Just a few more trees start to add up quickly. And the end product tastes oh so good.

  4. #4
    Join Date
    Feb 2011
    Location
    Temperance Mi
    Posts
    292

    Default

    I built up a pad in my wood floored barn to put my wood fired 2x6 on. Backer board base, 3 inches of concrete, another piece of backer board then another layer of concrete. The bottom layer of concrete I added some vermiculite to. The base of my fire box is full size fire brick, several layers deep and wide . Using oil, I doubt you would need this much floor protection. The added bonus of building up such a tall fire box is not having to bend over to feed the arch, which I hate, not as critical with oil.

  5. #5
    Join Date
    Mar 2017
    Location
    Oakville, ON
    Posts
    76

    Default

    We have a LaPierre mini pro in a 8 x 14 shed with a wood floor but strongly recommend you put a steel plate under the front third of the evaporator and extend out by about 2'. No issues with heat radiated from evaporator as the fire brick do a great job. Issue is with stoking the fire as small embers often get knocked out onto the floor.
    2019 - 62 taps on buckets, 95L syrop from 3215L sap
    2018 - 62 taps, collecting by hand, 90L syrop from 3200L sap
    2017 - Lapierre Waterloo Small mini pro with 40 taps, only up and running mid March so missed most of season!
    2014 - 2016 40 taps making one or two batches on a 2x6 flat pan over an open arch as it would have been done in 1900

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