Started in Clinton Corners, NY

[MaplePancakeMan]

Sugar Content is right around 2.2-2.5 right now.

Fred is right, i thought i lived in the sticks, until i went up there to look at colleges with a friend a year or so ago. We stayed in Massena and went to potsdam, St. Lawrence etc. It was so Rural lots of good farm stands though!

Still have yet to work out my relationship with my RO she's very needy.

[MaplePancakeMan]

boiling down the last 175 gallons today, boy is it cold out there. Figure with my set up between the weather and temps next couple days i wouldn't have gotten to do it til thurs. On the bright side, the tank froze 2" all around so it was 2.2 when it went in and right at 3% when i started feeding to the tank.

[mountainvan]

That's diehard boiling outside today. If you get the chance again, move the sap and let it freeze another night. Before I got a lot of taps I'd get it up to 6% by moving the sweet to different tanks to freeze.

[MaplePancakeMan]

Thats really intriguing van, i'd bet that would work real nice, i do have a bunch of extra tanks, i'll have to try that. just put the last of it in the evaporator. fire it a few more times then let it die down

[MaplePancakeMan]

So, i was finishing the syrup today and before it all was completely done and cooled i realized i over did some to about 70% sugar, can i save it from crystalizing by adding some hot lighter concentrated sap?

and if i can't whats going to happen?

[Russell Lampron]

You can add some concentrated sap or water either one will do.

Russ

[MaplePancakeMan]

so its not a lost cause ? phew... thought i was going to have a repeat of last years first batch.