Low sugar cause for no syrup ??
Just sharing a curiosity from one of my last boils off the season here in central MA. The pans in my 2x5 raised flue evaporator were sweetened from two nights before. I Collected around 55 gallons of sap and boiled straight without concentrating in my RO. An hour in I got to almost syrup temp 216 and took a reason in my Murphy cup, and was just slightly light by 1 brix. So I kept boiling with another 30 gallons or so left, but I never got to 66.9 brix. The syrup temp dropped to 215 and then 214 and stayed there to the end, despite a very rapid, bubbling boil the whole time. I have two theories and would love to hear your thoughts;
1. very low sugar content at end of this season, like almost water
2. My syrup pan is covered in niter and needs a cleaning though I did a full clean 2 boils ago
I have no reason to believe the thermometer is off, as it’s been fine all season. But I suppose that could be another reason.
2022 is season 7
2016: 20 taps on buckets, 4 gallons on a borrowed 2x3.
2017: 32 taps on buckets, 8 gallons of syrup, on a "loaner" Lapierre 19x48.
2018: 80 taps. First time tubing. New 10x12 sugar shack, Lapierre 2x5. Made 17 gallons
2019: 100 taps. 22 gallons. Added a small RO 50 gph.
2020: 145 taps, 30 gallons, sold half. Murphy cup is a great addition.
2021: tapped Feb 23, 150 taps, 35 gallons.
2022: 200 taps. I lost 50, added 100. Having fun but short season?