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Thread: Southwestern Ontario

  1. #601
    Join Date
    Feb 2017
    Location
    Redbay Ontario
    Posts
    128

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    To really make things interesting for ya only about 50 of my 160 are on the vac lines. You can bet thatís changing for next year. Also 15-20 of my last taps were only out for the last little bit of I guess our run this year.
    2017- first year 80 taps 22x36 home made arch and pan. Plus outside steamer pan setup.

    2018- ???taps same arch. New 8x12 sugar shack with additional 4 feet being added. Plan on setting up 2 gravity lines plus buckets. Prob around 100 taps

    2019- 85 taps 55l syrup 2019 can-am defender hd10 xt

    2020- 100 taps New 4x2 foot pan plus 1x2 pre heat pan. New homemade arch. 6x12 addition added to the shack.

    2021-160 taps. Same everything pretty much.

  2. #602
    Join Date
    Mar 2018
    Location
    Halton Region
    Posts
    47

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    Ended the season with 63 litres of Syrup off of my 90 buckets. It was a strange season but all in all Iím happy considering I harvested 65% of my sap in 3 days.
    EDD48695-771F-4971-BEFA-B02EA1411D71.jpg

  3. #603
    Join Date
    Apr 2016
    Location
    Mapleton Twp, SW Ontario
    Posts
    361

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    Still collecting some sap here..... No buds on my trees yet, and I really want to boil some more... Big Flow yesterday afternoon, but the Sugar is way down at 1.4% though... Glad I'm not in the "business"....
    Couple more freezes this week... Going to stick it out to the end and see what we get.

  4. #604
    Join Date
    Mar 2017
    Location
    Oakville, ON
    Posts
    127

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    We were very similar, got total of 54l off our 84 buckets. We normally average about 1.2l/ bucket!
    2021 - 84 taps, 50L from 2100L
    2020 - 100 taps on buckets, 21L syrup from 2700L so far (FEB 26-Mar 13) and then the pandemic hit! End of our season!
    2019 - 62 taps on buckets, 95L syrop from 3215L sap
    2018 - 62 taps, collecting by hand, 90L syrop from 3200L sap
    2017 - Lapierre Waterloo Small mini pro with 40 taps
    2014 - 2016 40 taps making one or two batches on a 2x6 flat pan over an open arch as it would have been done in 1900

  5. #605
    Join Date
    Feb 2020
    Location
    Campbellville, Ontario
    Posts
    12

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    Finished bottling today - ended up with 110L from 137 taps = 0.8L/tap. Normally over 1.0

    Glad I left my buckets up after the heat wave, as we got a couple more runs.

    My very last batch wasn't "bad", the sap was still sweet although it had a tiny bit of cloudiness, hadn't turned sour, but the last batch has very little maple flavour - its sweet but tastes more like toffee or caramel than maple. My kids say its "not maple syrup".

    Two new things this year that really worked out well - first my firewood - I switched to using tote cages to store and move wood I split through the year with the tractor forks - this is a real time and back saver!

    I also jumped into a homemade RO similar to what others have built on this site, and I have to say that it was a complete game changer. I didn't run it real hard, around 50% recovery at 120 psig = HALF the wood & HALF the boiling time vs a bit of membrane system flushing and the occasional caustic clean. I normally run out of wood before I am done, and find myself looking for standing dead or scrounging pallets, and with this year's short season + the RO, I have enough wood for next year already (I cut wood this winter before going down the RO path....).

    Nothing left to do now except label the bottles! Hope you all have a great spring!
    2x6 Waterloo pan on an antique Piette & Fils arch

    2019 - 60 buckets, 85L of syrup, 2x4 pan outside
    2020 - 100 buckets, 105L of syrup, 2x6 flat pan in a Redi Rack Shack
    2021 - 137 buckets, 110L of syrup and a homemade RO (why didn't I do this sooner?)

  6. #606
    Join Date
    Jan 2020
    Location
    Stirling ontario
    Posts
    177

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    Next year check the sap sugar of your trees half way through the season. Sometimes the small trees' sugar is low
    by then and they bring your total sugar down...and you end up with lengthy boils and dark syrup.
    My large trees had good sugar right 'til the end. I never collected the sap from the small trees the last few boils and
    continued to make amber syrup in short boils.

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