Originally Posted by
paulslund
My first structure was also what I called a sugaring gazebo.. the following year I obtained (by chance) some free materials and expanded the footprint and enclosed with walls.. I found the wind with the open gazebo made managing the steam very difficult, especially as I manually check the level in the pans (no float box and a siphon to connect pans).. You might consider wrapping the walls with thin plastic sheeting (i.e. just wrap and staple on the outside) for the month + you are boiling and then take down when the season is done. Blocking the wind from cooling the pans is also beneficial.. just a thought.
Looking good thought! Much nicer than my gazebo was! :-)
Thanks.
My posts are 10x10 apart, so I will have four 10’ long tarps at the ready, and will adjust them as needed. I will have to learn what is best and that could be different each day.
My wife likes the open look during the summer, so the temporary tarping, may be the way I go for the next few years.
I just finished the deck on the structure today. All of the wood for the structure and the deck, with the exception of the four 6x6 posts, was free.
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Gary
2022 - 5 pan block arch - 109 taps, 73 on 3/16 lines, 36 on drops into 5 gallon pails.
930 gallons boiled, 109 L (28.8 gals) of delicious syrup made.
DYI Vacuum Filter
2023 - 170 taps, mostly on lines, 1153 gallons boiled, 130 L (34.34 gals) of delicious syrup made, on a 2x4 divided pan and base stack, 8” pipe, on a block arch that boiled at a rate of 13 gallons per hour.
2024 - made 48 L, December to March, primarily over two fire bowls.
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