Kentucky Backyarder

[zachary.g.wiles@gmail.com]

I've used this community site for quite some time now and I figured it was time to pay it forward. Share my current setup, thoughts, and how things have been going this year. Almost everything in this post are things I've learned through this community. I can't thank you enough!

As the title makes clear, I'm a Kentucky backyarder. I've been making syrup in Louisville, KY for 5 years now. I started out with buckets, about 50 taps, and a turkey fryer where I made 2.5 gallons of syrup. Now, I have all of my taps on vacuum (I'll make a post on it later), an RO system, and I've brought my operation inside my garage (so much better than being outside in the weather). This year I'm on pace to make more than 10 gallons of syrup.

I've attached some images of my setup for my RO and my evaporator.

My evaporator is electric. I have a 5500 watt Dernord heating element screwed into a steam table pan. The pan sits inside the wood box for insulating purposes. The hood is stainless steel wrapped in EPS foam insulation to prevent a ton of condensation inside. I have a copper coil preheater inside the hood made with 1/4" soft copper tubing with a drip tray. I tried for a long time to make a mechanical float valve that is food grade, but gave up and made an electrical version. I use an arduino coupled to a stainless steel float sensor with an electric motor to pinch/open the silicone tubing coming from the 4 gallon white bucket you see in the image. It's not perfect but works "good enough". My boil off rate is 2.24 gallons an hour.

With the RO, I'll be the first to admit it's not perfect and it took me a long time to get where I am. I'll make a second post later today to share my design along with it's ups and downs.

Happy sugaring!
Zac

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