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Thread: newbie questions... (Long)

  1. #21
    Join Date
    Feb 2011
    Location
    NE PA
    Posts
    1,564

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    re hydrotherms. I think their use is more popular across the border. The reason I've seen stated to discourage their use here in the US is that there is no way to standardize/ calibrate them. If it works for you, then use it and spend your money elsewhere as you're only making syrup for your own use.

    The one concern I'd have is with what someone else mentioned earlier about them containing mercury. I doubt any new models contain that but if yours is older and you think yours does then don't use it and dispose of it safely as hazardous waste. Mercury on the loose would make any syrup it contaminated unusable and you'd also have a big biohazard on your hands. Mercury contaminated syrup would also need to be handled as hazardous waste and would need special disposal. I can't believe we used to play with the liquid stuff as kids in science class. .Times have sure changed!
    “A sap-run is the sweet good-bye of winter. It is the fruit of the equal marriage of the sun and frost.”
    ~John Burroughs, "Signs and Seasons", 1886

    backyard mapler since 2006 using anything to get the job done from wood stove to camp stove to even crockpots.
    2012- moved up to a 2 pan block arch
    2013- plan to add another hotel pan and shoot for 5-6 gallons
    Thinking small is best for me so probably won't get any bigger.

  2. #22
    Join Date
    Feb 2016
    Location
    S.E. Michigan
    Posts
    16

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    well my hydrotherm would have been purchased brand new round 2008-2009, i would think that would be new enough to not contain mercury

  3. #23
    Join Date
    Feb 2011
    Location
    NE PA
    Posts
    1,564

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    I think you're probably good. They've been phasing out mercury use in thermometers for more than a few years. You'd also be able to tell by the silver liquid.
    “A sap-run is the sweet good-bye of winter. It is the fruit of the equal marriage of the sun and frost.”
    ~John Burroughs, "Signs and Seasons", 1886

    backyard mapler since 2006 using anything to get the job done from wood stove to camp stove to even crockpots.
    2012- moved up to a 2 pan block arch
    2013- plan to add another hotel pan and shoot for 5-6 gallons
    Thinking small is best for me so probably won't get any bigger.

  4. #24
    Join Date
    Feb 2016
    Location
    S.E. Michigan
    Posts
    16

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    The liquid is red in the thermometer, outside
    Of package says made in USA

  5. #25
    Join Date
    Mar 2015
    Location
    Mid-Michigan
    Posts
    50

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    Quote Originally Posted by Tweegs View Post
    Definitely not a sugar.

    My silvers all have relatively smooth bark and are on low ground, usually wet, sometimes referred to as swamp maples.

    The bark looks to me like a Red.

    Here is the bark of a known red:


    http://forestry.about.com/od/forestp...-and-Trunk.htm
    I agree, we started out tapping some silvers on the neighbors property that was flooded from a small creek every winter. We would start tapping on ice and finish the season collecting buckets with waders on. Some would do really well and some never produced a drop. Luckily the neighbor to the south has sugars that are much easier to get to and lets us tap his. Can't thank him enough
    2014- 28 taps on buckets = 1 gallon of syrup
    2015- 35 taps on buckets = 7.5 gallons of syrup
    2016- 44 taps on buckets and counting

  6. #26
    Join Date
    Mar 2015
    Location
    Alcona County, Michigan
    Posts
    1,134

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    Reds also do well in low ground, like 2' above the water table in a cedar swamp. I've got a lot of them. But that bark doesn't look like a red.
    CE
    44° 41′ 3″ N

    2019 -- 44 Red Maples - My home and sugarbush are for sale.
    2018 -- 48 Red Maples, 7 gallons
    2017 -- 84 Red Maples, 1 Sugar Maple, and 1 Silver Maple , 13 gallons
    2016 -- 55 Red Maples, 8 gallons
    2015 -- 15 Red Maples, 6 Birches - 3+ gallons maple syrup
    An awning over my deck is my sugar shack.
    An electrified kitchen sink and an electrified steam table pan are my evaporators.

  7. #27
    Join Date
    Jan 2012
    Location
    SE Michigan
    Posts
    1,386

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    I tap some sugars and reds but mostly silvers...my 2 reds do what yoyrs do...yellow sap, not alot and buds open 1st. I use the yellow sap as long as it smells and tatses ok...when them 2 reds stop I know the season is close to done...
    2012- Can't Remember 1st year...
    2013- 41 taps made 13 Gallons of Syrup
    2014- 20 taps made 5.5 Gallons of Syrup
    2015- 43 Taps made 10 Gallons of Syrup
    2016- 43 Taps...

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