Originally Posted by
Openwater
Is there any kind of formula out there that can be used to predict how much sap it would take to sweeten a pan at a specific pan depth?
Theoretically it is the amount of sap required to make an even gradient in which it is syrup on one end and sap on the other, which is to say that it is on average 33% sugar. So if you calculate the volume of sap it would take, given the area and depth, to boil down to 33% in an undivided flat pan, that should get you in the ballpark.
In practice, I think it's a bit more complicated, because of mixing within channels.
That said, in my 2x3 last year (my first year on a divided pan) it took me only about 40 gallons to get to my first draw. I was pleasantly surprised. I think I was running at a little under an inch deep.
Gabe
Last edited by berkshires; 10-27-2021 at 09:23 AM.
Reason: I checked my notes - changed 50 to 40
2016: Homemade arch from old wood stove; 2 steam tray pans; 6 taps; 1.1 gal
2017: Same setup. 15 taps; 4.5 gal
2018: Same setup. Limited time. 12 taps and short season; 2.2 gal
2019: Very limited time. 7 taps and a short season; 1.8 gals
2020: New Mason 2x3 XL halfway through season; 9 taps 2 gals
2021: Same 2x3, 18 taps, 4.5 gals
2022: 23 taps, 5.9 gals
2023: 23 taps. Added AUF, 13.2 gals
2024: 17 taps, 5.3 gals
All on buckets