+ Reply to Thread
Page 322 of 323 FirstFirst ... 222272302312313314315316317318319320321322323 LastLast
Results 3,211 to 3,220 of 3226

Thread: Checking what VT sugar makers are doing

  1. #3211
    Join Date
    May 2009
    Location
    UVM Proctor Maple Research Center, Underhill Ctr, VT
    Posts
    5,579

    Default

    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.
    Never done it, but I believe there are two methods of making hickory syrup. One is by tapping and boiling the sap collected. The second is by boiling hickory bark (making a hickory tea like solution) and adding sugar. The latter is much more common.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

  2. #3212
    Join Date
    Jan 2017
    Location
    Williston, VT
    Posts
    348

    Default

    Quote Originally Posted by motowbrowne View Post
    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.
    Perhaps a maple-hickory syrup made by boiling the bark in maple sweet until it turns to syrup density.
    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. #3213
    Join Date
    Apr 2019
    Location
    Nashville, MI
    Posts
    413

    Default

    Boiling the bark and adding sugar is how I have always done it. Nice flavor.
    2004 - 2012 2x3 flat pan 25 to 60 taps
    2012 2x3 new divided pan w/draw off 55 taps
    2018 - didn't boil surgery - bought new evaporator
    2019 new SML 2x4 raised flue high output evap. 65 taps
    made 17 gal syrup
    2020 - only put out 53 taps - made 16.25 gal syrup
    2021 - going for 50 bags and 50 on tubing

  4. #3214
    Join Date
    Apr 2012
    Location
    poultney vermont
    Posts
    790

    Default

    Bark syrups- wow interesting, never ceases to amaze me.
    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. #3215
    Join Date
    Apr 2012
    Location
    poultney vermont
    Posts
    790

    Default

    Bark syrups- wow interesting, never ceases to amaze me. To me it's not really syrup, more a sweetened thick tea as dr Tim suggest. When I talk syrup I mean the real sh*t!!

    My sarcastic side is going wild right about now!
    How about some dirty ole dog syrup, just wash your dog and add sugar!! I'm wondering what gravel road syrup would be like, perhaps some maple notes in there from a spilled load!! Haha no need for response, I had to....
    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

  6. #3216
    Join Date
    Jul 2009
    Location
    Cornwall VT
    Posts
    126

    Default

    Quote Originally Posted by DrTimPerkins View Post
    I agree....trees are "smarter" (I should say "better adapted") than we give them credit for. In the 40 yrs I've been studying trees, I've only seen frost damage on maples twice -- one of those was 2012, the other, I think was 1983 or 1984. There is a really huge disincentive for trees to bud early....cold temperatures just a few degrees below freezing will kill new leaves, and it takes a LOT of energy to make new leaves. It's analogous to like building a new engine, tossing it out before you ever start it and building a new one without using any parts from the first one...would be very costly for the trees to do that. We still have some really cold days to come.
    Tim so we have alot of green down here in Cornwall it was 26 degrees last night been below freezing for over 24hrs. How do you think the trees are faring? Is this like 2012?
    10,600 taps on vacuum
    5x16 CDL Master / with steam pan
    3600 GPH CDL RO

  7. #3217
    Join Date
    May 2009
    Location
    UVM Proctor Maple Research Center, Underhill Ctr, VT
    Posts
    5,579

    Default

    Quote Originally Posted by sapmaple View Post
    Tim so we have alot of green down here in Cornwall it was 26 degrees last night been below freezing for over 24hrs. How do you think the trees are faring? Is this like 2012?
    Buds, swelling buds, and recently emerged leaves are able to take a bit of cold (below freezing) weather. The temperature threshold for injury varies a lot with the stage of bud development and emergence. Hard to say how things will turn out. Time will tell.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

  8. #3218
    Join Date
    Mar 2008
    Location
    Canaan NH
    Posts
    326

    Default

    Was there a lot of die-back in 2012? I remember that season, but not the after-effects of the subsequent cool down.
    Boulder Trail Sugaring
    150 Taps on Vacuum
    Homemade 20"x40" Hybrid Pan - 15 gph
    Homemade Steamaway - 10 gph
    Waterguys single-post RO

  9. #3219
    Join Date
    May 2009
    Location
    UVM Proctor Maple Research Center, Underhill Ctr, VT
    Posts
    5,579

    Default

    Quote Originally Posted by jrgagne99 View Post
    Was there a lot of die-back in 2012? I remember that season, but not the after-effects of the subsequent cool down.
    Not a lot. Some places got some frost damage, most didn't get any.
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

  10. #3220
    Join Date
    Feb 2016
    Location
    Uxbridge
    Posts
    44

    Default

    The flowers of the Red Maples in our area all died off. the sugars seem to be fine.
    PCFarms - Producer of Maple Syrup and Distributor for H2O and DSD
    2019 - 30,300 taps
    2020 - 34,000 taps

+ Reply to Thread
Page 322 of 323 FirstFirst ... 222272302312313314315316317318319320321322323 LastLast

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts