Checking what VT sugar makers are doing

[Ultimatetreehugger]

Screenshot_20210411-093642_Sheets.jpg

Feel free to check it out. Do my numbers add up? If not what am I doing wrong? I removed the dates because it took me three days to truck the big run skewing the time frame.

[TapTapTap]

Attachment 22346

Feel free to check it out. Do my numbers add up? If not what am I doing wrong? I removed the dates because it took me three days to truck the big run skewing the time frame.

It's more a matter of claiming 900 gallons of syrup that you didn't produce without making that clear.

And sap sugar content to maple syrup is one of those fuzzy math things that is effected by a variety of factors - accuracy of sugar content readings, lost production, bottom of tank waste, filtering losses, sweet in the pan at end, bad quality sap that maybe you wouldn't sell under your own label, et cetera. My guess you could find a 25% or more reduction from theoretical to actual production.

And I will say that your 65,000 gallons of sap collection in a season (and it sounds like hauling in 1,000 gal batches) is a significant accomplishment.

[Ultimatetreehugger]

Thanks Ken.

[blissville maples]

I’m trying birch for the first time, but unsure on when to tap. I’ve read all the recommendations but unlike maple they’re kinda vague. It's mid April and despite highs of 70 +/- in northwest VT, still not “consistently over 50” as is recommended by some. Seems like if I wait for that it’ll be late April and highs will be well into the 70s. Did a couple test holes in golden birch and barely a drip. Am I missing something, or do I just have bad trees/dry soil/bad year?

They are late, just starting now in lower elevations...abou1500 feet probably be starting in a couple weeks. Usually last couple weeks of April. It's totally different to make as I'm sure your aware. I was going to make some this year bit haven't decided if I want to play with that or other projects.

I would like to make hickory syrup but the trees do not run based on any type of pattern, freeze and warm don't matter they just seem to run when they run, or not really run just ooze on occasion But if you've ever tasted any, it's as delicious as maple. And the only time I have is afyer cutting them and sap collecting and evaporating on stump, which does create amore delicate flavor. I heard sycamore is good but hard to find a large stand.

[Super Sapper]

Hickory syrup is made by boiling the bark, straining it out and then adding sugar until you get to syrup.

[drewlamb]

Wondering whether anyone is considering changes to their retail pricing. We've had the same pricing scheme for years, but I'm considering nudging it up some after this lame season. Seems if there was ever an excuse to do so, now would be the time. We have been feeling the pain with covid related drop in sales and were hoping on a good season to bring us out. Nope. Also wondering whether there are anticipated changes in the bulk market. And how's Quebec doing? Haven't heard or read anything about their season. Ok, so three questions...
Changes in retail pricing?
Bulk market?
Quebec season?
Guess those last two are closely related.

[PARKER MAPLE]

Wondering whether anyone is considering changes to their retail pricing. We've had the same pricing scheme for years, but I'm considering nudging it up some after this lame season. Seems if there was ever an excuse to do so, now would be the time. We have been feeling the pain with covid related drop in sales and were hoping on a good season to bring us out. Nope. Also wondering whether there are anticipated changes in the bulk market. And how's Quebec doing? Haven't heard or read anything about their season. Ok, so three questions...
Changes in retail pricing?
Bulk market?
Quebec season?
Guess those last two are closely related.

We finally went up on our retail prices. They have been the same for at lease 12yrs.
Customers noticed but never questioned the increase. I think they know how hard things are now, and the constant increase of things other then maple. It was a good move on our part. We have a roadside sugarhouse location and have been selling syrup there every weekend.

[blissville maples]

Hickory syrup is made by boiling the bark, straining it out and then adding sugar until you get to syrup.

Have you done this? Isn't how i understand this syrup to be made, or any other natural syrup for that matter. Corn syrup only one I know that sugar is added. Adding sugar is dishonorable to the craft of syrup making. There is sugar within the tree, they just don't "run. I've had 5 tapped for 3 weeks and one a few drops of sap, and it actually is evaporating to syrup in the bucket!! I think they are more of a mid winter harvest. What you mention isn't a true crafted syrup, I can't imagine much flavor coming from bark!!

[blissville maples]

Wondering whether anyone is considering changes to their retail pricing. We've had the same pricing scheme for years, but I'm considering nudging it up some after this lame season. Seems if there was ever an excuse to do so, now would be the time. We have been feeling the pain with covid related drop in sales and were hoping on a good season to bring us out. Nope. Also wondering whether there are anticipated changes in the bulk market. And how's Quebec doing? Haven't heard or read anything about their season. Ok, so three questions...
Changes in retail pricing?
Bulk market?
Quebec season?
Guess those last two are closely related.

Bulk market is up 10-15%. And will likely increase again, many people holding more syrup because sales have been strong this past year so packers are feeling crunch. Little to no holdover from the 2020 crop.

Quebec had a horrible year, I've heard as low as 2 lbs per tap. They usually just get going first of April - most are done as of now..

This is the season we've needed for a few years now. Actually a bad year every 3-4 would keep market in check.

[motowbrowne]

Have you done this? Isn't how i understand this syrup to be made, or any other natural syrup for that matter. Corn syrup only one I know that sugar is added. Adding sugar is dishonorable to the craft of syrup making. There is sugar within the tree, they just don't "run. I've had 5 tapped for 3 weeks and one a few drops of sap, and it actually is evaporating to syrup in the bucket!! I think they are more of a mid winter harvest. What you mention isn't a true crafted syrup, I can't imagine much flavor coming from bark!!

Boiling the bark with sugar is how I've always heard it's made. A quick googling seems to confirm. It's not so much a natural sweetener as a flavored simple syrup.