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Thread: Once a week boil on divided pan

  1. #21
    Join Date
    May 2010
    Location
    Savoy, MA
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    329

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    You'll get the feel for it the first few times you shut it down. Letting your fire burn down and feeling comfortable enough to walk away from it is a fairly lengthy process. I do not watch my pan during the process...I gather some sap, clean the shack, return to the house and eat dinner, etc. Bring something to Chester to do while you're waiting, as you're probably looking at least 2 hours (maybe even 3) before you're comfortable leaving the shack and heading home. If you have any doubts, add 2 or 3 gallons to your pre-heater and crack the valve while the evaporator cools.

    Do you have anybody you trust in Chester who might be able to bring your pan to a boil mid-week if temps. get warm? I'd hate to see you go through all of this work and travel just to end up losing your sweet to bacteria. Late season when temps. get warmer it might be a good idea to do a Wednesday boil to sterilize your sweet and the pan. Or take the sweet home and freeze it which I think was your plan, correct?
    16x24 Timber Frame Sugar House
    Mason 2x4 Evaporator
    90 trees on buckets

    "Roses are red and violets are purple
    Sugar is sweet and so is maple surple
    "

  2. #22
    Join Date
    May 2009
    Location
    UVM Proctor Maple Research Center, Underhill Ctr, VT
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    5,105

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    Quote Originally Posted by bigschuss View Post
    Do you have anybody you trust in Chester who might be able to bring your pan to a boil mid-week if temps. get warm? I'd hate to see you go through all of this work and travel just to end up losing your sweet to bacteria. Late season when temps. get warmer it might be a good idea to do a Wednesday boil to sterilize your sweet and the pan. Or take the sweet home and freeze it which I think was your plan, correct?
    +1 on this suggestion
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

  3. #23
    Join Date
    Mar 2016
    Location
    chester, ma
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    399

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    Quote Originally Posted by DrTimPerkins View Post
    +1 on this suggestion
    I'm not sure if there's anyone I would want to ask, but assuming there was, how would this work? I mean, there's 2" in the pan when I shut down the evaporator, and that reduces to 1" over the next day. If they get a fire going good enough to start a boil in the whole pan, and then stop adding wood and walk away, won't that 1" of sap it boil away and burn? I may not be very good at math, but it seems to me that If no-one's adding sap, then 1" of sweet minus 1" of boiling off = very bad. LOL

    Or is the concept that a quick fire won't put much heat into the bricks, and won't boil off as much sap. I'd be pretty spooked about putting this to the test without me (or anyone!) around, if it doesn't go according to plan.

    GO
    2016: Homemade arch from old woodburning stove. 2 steam tray pans. 6 taps on buckets. 1.1 gall syrup
    2017: Same homemade evaporator, but souped up. Still 2 steam tray pans. 15 taps on buckets. 4.5 galls syrup.
    2018: Same setup. Limited time (New baby!) 12 taps and short season. 2.2 gallons syrup.
    2019: Still very limited time. Downsized to 7 taps and a short season. 1.8 gallons syrup
    2020: 9 taps, new Mason 2x3 XL halfway through season, 2 gallons syrup
    2021: Planning on 15-16 taps

  4. #24
    Join Date
    Mar 2017
    Location
    Eastern Ontario
    Posts
    21

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    I purchased my first evaporator this fall, Lapierre Vision 2x6, so I'm researching and planning for my first boil in the spring and the info in this thread is excellent !

    Thank you all for your contributions !

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