Originally Posted by
mainebackswoodssyrup
We cooked off 215 gallons tonight. Same as last years first boil but 1 week later. Never got a draw but were close. Pans are sweetened.
Since I'm still relatively new to syrup production and I don't use a conventional evaporator, would someone explain what "sweetening the pan" involves? Thanks in advance!
Two 2x4 concrete block arches with three steam trays each
Tapping in Mount Vernon since 2016, 30 to 70 taps, 5/16" tube to 1.5 to 3.5 gallon buckets, some trees on collective gravity tubing to 5 gallon buckets.
Mostly sugar maples, a few reds on 200 year old homestead
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