+ Reply to Thread
Results 1 to 5 of 5

Thread: Controlling the size of maple sugar

  1. #1
    Join Date
    Aug 2017
    Location
    Wadsworth, OH
    Posts
    49

    Default Controlling the size of maple sugar

    BACK STORY


    Earlier this year I made my first batch of maple sugar. When we made the sugar and sifted/classified it by size (I can't recall the mesh sizes used), we got

    1. 80% fine granulated
    2. 15% course
    3. 5% "pearl"

    All the sizes were worked through the sivs and anything that could be broken up, was, so the pieces left couldn't be broken down any more. We did try a small experiment trying to break things down in a food processor, but that resulted in powdered sugar and I didn't like that, so we went with the 3 sizes we made thinking this was normal.

    It was a fairly big batch so it lasted for a while until we sold it.


    The second time we made sugar, we made 99.9% granulated.


    The first batch was mostly unsold candy from last year that we threw in the freezer and didn't look good enough to sell again

    The second batch was this years syrup.


    THE PROBLEM


    We were approached by a restaurant owner wanting a large quantity of the course sugar and now I can't seem to duplicate the process to make it.



    Is anyone aware of how to "force" the size of maple sugar? I'm not sure if keeping it on the lower side of the +45-50 (BP of H2O) would help or not. I took both batches to +49, so I'm not sure what else to try.



    Thanks,

    Mike
    Mike

    450 taps on vacuum - 2018 - 150 gal
    530 taps on vacuum - 2019- 190 gal
    24 x 32 Pole Barn Sugar House 2018
    Smoky Lake 2x8 Silverlake Raised Flue w/ concentric exhaust 2018
    Memprotec 350H RO
    Smoky Lake Water Jacket Bottler 2018
    Smoky Lake Filter Press 2018
    Smoky Lake Water Jacket Draw Off Tank 2018

  2. #2
    Join Date
    Nov 2010
    Location
    Bakersfield, VT
    Posts
    228

    Default

    I have made sugar 15 to 20 times and it seems to have more to do with the syrup used. Each batch made from a different run of syrup seems to come out different. Not sure if I am right but the darker the syrup I seem to get courser sugar.
    54 Acres bought in Sept 2010, hope for a lot of fun
    Kabota 3400 w/ bucket
    couple Husky chainsaws and a couple of Stihl
    Big dream
    2011 = 106 on gravity tubing, 100 bucket
    2012 =700 vaccuum 100 gravity 80 bucket's
    30" x 12' Vortex with Leader Revolution Max Raised pans
    2013 = 1200 vac, 200 gravity, 5 buckets, buying from 300 buckets, 500 vac
    Springtech RO 600 Deluxe
    2015= 1800 all vac @ home, buying sap from 1200.
    2017= 2200 all on vac. no longer buying sap

  3. #3
    Join Date
    Aug 2017
    Location
    Wadsworth, OH
    Posts
    49

    Default

    I appreciate the reply. if I recall, I believe I had a bunch of candy made from darker syrup in the first batch.

    My second batch was also dark, but right on the border between amber and dark, so darker may be the way to go for course sugar.
    Mike

    450 taps on vacuum - 2018 - 150 gal
    530 taps on vacuum - 2019- 190 gal
    24 x 32 Pole Barn Sugar House 2018
    Smoky Lake 2x8 Silverlake Raised Flue w/ concentric exhaust 2018
    Memprotec 350H RO
    Smoky Lake Water Jacket Bottler 2018
    Smoky Lake Filter Press 2018
    Smoky Lake Water Jacket Draw Off Tank 2018

  4. #4
    Join Date
    Nov 2005
    Location
    smithville flats ny near binghamton
    Posts
    599

    Default

    After boiling, start to stir until crystallization starts to occur. Then stop stirring and let it sit for a few minutes. Stir briefly. Let sit. Stir briefly. Etc. This will give the sugat crystals a chance to grow. That being said, i do not know how big or how much will attain what size. Constant stirring is what keeps one of the readons the sugar crytal size is small and undetecable.
    shrunken producer, from 8,000 taps to 4,000 to 5800 to 9500 to 11,000 vac
    5x16 woodchip fired evaporator with 5x10 max flue and 5x6 revolution front pan
    CDL 3600 RO
    Double 10"filterpress

    sp-11, bb2, airtech L63, L160, L230 vac pumps
    CDL low profile electric releaser
    MES 8000 electric releaser
    CDL 4000 tap mechanical releaser

  5. #5
    Join Date
    Mar 2017
    Location
    Granville, PA
    Posts
    256

    Default

    It has to do with the invert of the sugar in the syrup. If I recall correctly, the New York State Confection Notebook talks about it in detail. I found a free download of that book about a year ago. Google it. Or the North America Maple Syrup Producers Manual, it was a free download too but I also bought hard copies easier to keep with you.
    Last edited by minehart gap; 07-29-2019 at 02:56 PM.
    Matt,
    Minehart Gap Maple

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts