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Thread: Checking what VT sugar makers are doing

  1. #3201
    Join Date
    Mar 2017
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    Vermont
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    271

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    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.
    2016- 50 buckets. Made 4 gallons
    2017- 100 buckets, 50 taps on 3/4 mainline and 3/16th tubing + shurflo vacuum. Made 30 gallons.
    2018- 1000 taps on 3/16 + vacuum, 60 buckets - made 378 gallons of syrup.
    2019- 1713 taps on 3/16 + vacuum, NO buckets. Made 500 gallons.
    2020- 2793 taps made 1118 gallons.
    2021- adding 500?

  2. #3202
    Join Date
    Jan 2017
    Location
    Williston, VT
    Posts
    348

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    Quote Originally Posted by Ultimatetreehugger View Post
    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.
    Ken & Sherry
    Williston, VT

    2017 - 13 gallons on 65 taps (12 buckets, rest 3/16), 2x4 flat bottom, modified cargo box sugarhouse
    2018 - 90 gallons on 418 taps (gravity lines), Leader 30"x10' Vortex Arch & Max Raised Flue with Rev Syrup Pan, New Sugarhouse
    2019 - Burned through alot more money: heated kitchen, 2x2,000 and 375 gal ss sap tanks, CDL1200 RO, Bauch Vac Pump, More taps, etc., etc., etc.
    https://www.facebook.com/pumpkinhillmaple/

  3. #3203
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    Mar 2017
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    Vermont
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    Thanks Ken.
    2016- 50 buckets. Made 4 gallons
    2017- 100 buckets, 50 taps on 3/4 mainline and 3/16th tubing + shurflo vacuum. Made 30 gallons.
    2018- 1000 taps on 3/16 + vacuum, 60 buckets - made 378 gallons of syrup.
    2019- 1713 taps on 3/16 + vacuum, NO buckets. Made 500 gallons.
    2020- 2793 taps made 1118 gallons.
    2021- adding 500?

  4. #3204
    Join Date
    Apr 2012
    Location
    poultney vermont
    Posts
    790

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    Quote Originally Posted by dvnwvt View Post
    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.
    18x30 sugarshack
    5100 taps high vac
    3x10 inferno with steampan
    7'' wes fab filter press
    10'' cdl air filter press
    D&G 1000 with recirculation

  5. #3205
    Join Date
    Feb 2012
    Location
    Fond du Lac, Wisconsin
    Posts
    995

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    Hickory syrup is made by boiling the bark, straining it out and then adding sugar until you get to syrup.
    Smoky Lake 2x6 dropflu pans and hoods on homemade arch
    Smoky Lake 6 gallon water jacked bottler
    Concentric Exhaust
    250 Deer Run RO
    325 taps

  6. #3206
    Join Date
    Mar 2009
    Location
    Calais, VT
    Posts
    84

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    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.
    4x10 wood fired Lapierre Hurricane
    3200 taps - all 3/16
    900 GPH RO
    www.lambsugarworks.com
    https://www.facebook.com/lambsugarworks/

  7. #3207
    Join Date
    Mar 2009
    Location
    ANDOVER, VT
    Posts
    760

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    Quote Originally Posted by drewlamb View Post
    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.
    vacuum
    RO
    filter press
    auto draw
    New leader oil fired


    http://s712.photobucket.com/albums/ww123/jtrap/

  8. #3208
    Join Date
    Apr 2012
    Location
    poultney vermont
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    790

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    Quote Originally Posted by Super Sapper View Post
    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!!
    Last edited by blissville maples; 04-15-2021 at 07:56 AM.
    18x30 sugarshack
    5100 taps high vac
    3x10 inferno with steampan
    7'' wes fab filter press
    10'' cdl air filter press
    D&G 1000 with recirculation

  9. #3209
    Join Date
    Apr 2012
    Location
    poultney vermont
    Posts
    790

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    Quote Originally Posted by drewlamb View Post
    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.
    18x30 sugarshack
    5100 taps high vac
    3x10 inferno with steampan
    7'' wes fab filter press
    10'' cdl air filter press
    D&G 1000 with recirculation

  10. #3210
    Join Date
    May 2011
    Location
    River Falls, WI
    Posts
    785

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    Quote Originally Posted by blissville maples View Post
    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.
    Second generation sap rat.

    Started taking over in 2012
    2012-2016: 300 buckets 120 on gravity tubing. Waterloo 2x10 wood fired. Averaged 105 gallons per season.
    2017: hoping for 300 on 3/16 with Shurflo and 50 buckets. New used 4x14 Algier wood fired cooker. 180 gallons of syrup

    2018: 300 on vacuum 2 buckets, finally got a splitter!

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