Originally Posted by
fireant911
I suspect that the closer that we get to tapping season, the more nervous we BOTH are becoming! Just a couple of days ago I saw a reference on another thread here to a video made by the RO Bucket folks in regards to evaluating the condition of the membranes (
https://www.youtube.com/watch?v=H7GZLyBHbg4) so I ordered another tool for my RO machine's testing arsenal - a Total Dissolved Solids tester. This will go along well with my PH meter, k-type dual channel temperature temperature digital thermometer, and two refractometers I have readied for my first season of RO production.
I have zero RO testers or membrane protectants or cleaners, other than a refractometer to test the sugar content before and after. I am totally ignorant of how to look after the membranes other than flushing them daily. If I go from 2% sugar to 4% sugar and get 7.5 gph of concentrate from it, I will be happy.
As I get closer to the end of the season, I was then going to learn how to maintain them in the off season, but maybe I should start doing that now, in case I have to order something. If I lived in the States, the RO bucket would be the way to go for the hobbyist, not only because they would would work well, but they seem to have all of the “tools” to maintain them. They are not readily available and quite expensive in Canada.
2022 - 5 pan block arch - 109 taps, 73 on 3/16 lines, 36 on drops into 5 gallon pails.
930 gallons boiled, 109 L (28.8 gals) of delicious syrup made.
DYI Vacuum Filter
2023 - 170 taps, mostly on lines, 1153 gallons boiled, 130 L (34.34 gals) of delicious syrup made, on a 2x4 divided pan and base stack, 8” pipe, on a block arch that boiled at a rate of 13 gallons per hour.
2024 - made 48 L, December to March, primarily over two fire bowls.
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