Yes I am green behind the ears when it comes to sugaring (2 seasons old) but here I go thinking again! When I used to brew my own beer i would cover the beer with a layer of CO2 to prevent bacteria from contacting any oxygen. Since CO2 is heavier than air it would sit in the container all season and go up and down with the sap level unless the tank overflowed with sap. My reason for thinking of this is because I collect all week and boil on the weekends. Second Question Is it posible to set up a vacum system and leve it unattended mon-fri ? Any thoughts would be appreciated!! Thanks Rick
101 taps on 3/4 main line adding 200 more