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Thread: New here and new Maker

  1. #1
    Join Date
    Mar 2020
    Location
    Ontario, Canada
    Posts
    28

    Default New here and new Maker

    Bought a 150 yr old farm house back in Oct. In Eastern Ontario. Previous owner built a stone shack which is a pretty sweet addition to the property.

    The set up is basic, bottoms of a steel drum for a stove and a sheet metal top with a stack
    I've got 14 taps in started last week. I've boiled off about 30 gallons of sap so far, capped three bottles yesterday and it's fantastic.

    Couple of questions for the pros. I really don't like the sheet metal setup on the drum, I have my pans sitting on top but it seems like it wastes alot of energy heating through two metals. I was considering drilling holes in the sheet metal to release more heat under the pans but wasn't aur eid this would crest odd heat spots.
    I'll probably leave it as is this year and next year cut out a hole to drop my pan in.

    Second question, sap has stopped flowing last couple of days as its been cold. My buckets are about 1/4 full atm and they all are basically frozen does this mean all the liquid in them is water and no sap?

    Think that's all for now. Not sure how to post pics. Thanks in advance..

  2. #2
    Join Date
    Apr 2008
    Location
    NW Wisconsin
    Posts
    740

    Default

    Virtually all purpose built evaporators have the pan directly over the fire. I would try and convert when you can to this. Make sure your pan is sturdy enough to support that set up...test it before you build a fire!

    Regarding freezing, the water will generally separate from the sugars, so if you have a mix of ice and liquid, keep the liquid. The ice has some sugar, but not much. We have measured ice at less than 1% sugar, and liquid up to 5%.

    Have fun!
    Jeff Emerson
    www.emersonsmaplehill.com
    3x12 Leader with over air, custom piggyback, 600gph CDL RO
    2500 on 25" vacuum, +900 buckets (buying sap)
    350 big bear and 1950's Ford 600 wood hauler, Husqvarna! (261, 372xpBigBore, 562xp, rebuilding a 2100cd)

  3. #3
    Join Date
    May 2009
    Location
    UVM Proctor Maple Research Center, Underhill Ctr, VT
    Posts
    4,989

    Default

    Quote Originally Posted by Jeff E View Post
    Regarding freezing, the water will generally separate from the sugars, so if you have a mix of ice and liquid, keep the liquid. The ice has some sugar, but not much. We have measured ice at less than 1% sugar, and liquid up to 5%.
    Welcome to MapleTrader. A stone sugarhouse must be nice.

    Jeff's advice is correct, however if it is quite cold, the sap in the buckets can freeze solid.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

  4. #4
    Join Date
    Jan 2006
    Location
    Oneida NY
    Posts
    10,439

    Default

    Welcome to the Maple Trader Coatesy. You are doing OK with 3 bottles of liquid gold already. As Jeff said evaporators do not have a top, the pans set on a gasket and the pan bottom is the top to keep the exhaust gases where they belong. You are correct, remove that layer of tin and you will get far more heat to the pan. Is the barrel stove part insulated? If not you will gain a lot more heat to the pan if you put a layer of fire brick from the grate up.
    Dave Klish about 1320 taps in '15, doing fewer each year, about 450 planned for 2020 (and after?)
    2012 Mahindra 36 HP 4x4/ loader/cab/heat/AC:-)
    3x8 raised flue evaporator
    250 GPH converted to electric, RO by Ray Gingerich
    6.32 KW solar system, 1.48KW is battery backed up, all net metered
    http://s1041.photobucket.com/albums/...anssugarhouse/
    website: www.cnymaple.com

  5. #5
    Join Date
    Apr 2012
    Location
    poultney vermont
    Posts
    699

    Default

    You want the bottom of your syrup exposed to the flame or your boil and evaporation will be extremely poor.

    The sap will freeze, and the ice will hold sugar also, usually around .5 while the sap will be 2-2.5+
    18x30 sugarshack
    3500 taps high vac
    3x10 inferno with steampan
    7'' wes fab filter press
    D&G 1000
    300&400 gal stainless concentrate tank
    1-2500
    3-1550's
    4-275's
    more taps to come in '19

  6. #6
    Join Date
    Mar 2020
    Location
    Ontario, Canada
    Posts
    28

    Default

    Just wanted to say thanks for the advice. I grabbed some fire brick and boxed in my set up a bit. I also cut a hole in the top of my stove set up so the pan sits right on the flame. Im using about half the wood as before, and reducing super fast.
    Im having a hard time keeping up with the sap flow though. Not sure if its beginners luck but I am collecting pretty much twice a day and getting between 60-70 litres off 15 buckets.

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