All at once in the canner, heat it to 190 F and dump it into the barrel.
I make a lot of bourbon barrel aged syrup, I only one (my first) did a 5 gal barrel, it took about 3 mos to get a perfect balance of maple vs bourbon flavor. Then I did 3 or 4 10 gal barrels, about 6 months, then a couple of 15 gal barrels, about 7.5 months, then 20 gal, about 9 months and more recently 30 gal 12 months. The reason larger ones take longer is because the amount of syrup per sq inch of barrel changes significantly.
Good luck. If you're selling it, I heat it to 195-200 and then filter it, and wait a day , letting it cool, then I heat it again to 185 and hold it there at least 16 hrs to evaporate off alcohol. My credit care processor made me get it tested to prove I didn't need an alcohol lecense to sell it. That was done by Merle Maple, in NYS, it came back at 0.6%, my labels only say "less than 2%" They charged $20 for the test about 8 months ago, I don't know if that has gone up since.
Last edited by maple flats; 05-18-2025 at 07:08 PM.
Dave Klish, I recently bought a 2x6 wood fired evaporator from A&A Sheet Metal which I will be converting to oil fired
Now have solar, 2x6 finish pan, 5 bank 7x7 filter press, large water jacketed bottler, and tankless water heater.
Recently bought another Gingerich RO, this one was a 125, but a second membrane was added thus is a 250, like I had.
After running a 2x3, a 2x6, 3x8 tapping from 79 taps up to 1320 all woodfired, now I'm going to a 2x6 oil fired and a 200-425 taps.
Posting Permissions
Reply With Quote