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Thread: Maple Sugar

  1. #1
    Join Date
    Jan 2014
    Location
    Minnesota
    Posts
    108

    Default Maple Sugar

    I originally posted this in a thread in the "Tapping-Minnesota 2016" forum but another member suggested that I post it in this forum as well where more people might see and enjoy it, so here it is.

    Finished the maple sugar project. Processed 18 quarts (4.5 gallons) of syrup into 23 quarts of sugar, 40 pounds dry weight. Used up all my remaining syrup inventory from previous years, 1 gallon was from this year's harvest. I do this project using only common equipment found in any home kitchen.

    Quart jar on far left contains what I call maple "dots" which are 3/32" (2.4mm) round sugar particles that are screened out of the hard sugar rocks that remain from the sifting process. I put them in a shaker so they can be used as maple sprinkles on my morning oatmeal or other foods. Quart jar on far right contains various sizes of larger sugar rocks, what remained at the end of the entire process. The hard rocks could be crushed down further and more usable sugar sifted out but I lost interest. I will give them away as maple candy to my neighbors' children.

    Everything is cleaned up, all the jars of syrup and sugar are now safely in storage. My 2016 maple syrup season is finished.

    Last edited by TooManyIrons...; 03-25-2016 at 09:31 AM.
    Been that, done there.

  2. #2
    Join Date
    Mar 2015
    Location
    Wind Lake, WI
    Posts
    375

    Default

    That's beautiful!
    42.82N
    2015 - Small operation. 25 buckets. One excited 5 year old and one 35 year old that feels 5 again.
    2016 - One year older. New Homemade 2x4 Arch, Smoky Lake Pan and looking at 52 maples, 17 box elders and 2 walnut trees.
    2017 - Shurflo 4008 hooked to 42 stingy silver maples and a few Norways. A couple buckets on sugars and Norways. 10 box elders.
    2018 - ...a few more taps.
    2019 - ...more taps on 3/16 gravity. This spiral is heading downward in a hurry.
    2020 - 4x400 RO - RB20 (uh-oh!)

  3. #3
    Join Date
    Mar 2008
    Location
    Clarksville, Michigan
    Posts
    123

    Default

    Nice, I need to try that.
    Dave Kauffman
    13th. year
    Clarksville, Michigan

  4. #4
    Join Date
    Nov 2015
    Location
    Strabane Ontario Canada
    Posts
    15

    Default

    Toomanyirons: I have been making syrup for many years but have never made sugar. I have from time to time had crystals form in the bottom of my jars and we pry it loose and use it in coffee.

    In any event can you provide me with a quick "step by step" process in order to make some sugar?

    I have made about 8 gallons of syrup this year and would like to try to make some sugar.

    If you could advise me it would be much appreciated.

    Jim Coleman

  5. #5
    Join Date
    Apr 2011
    Location
    Sault Ontario
    Posts
    1,016

    Default

    I would give it a shot also to make sugar, looks delicious.

    Hope we get a step by step reply.

    I could even do a batch today, have 45 gallons boiled down to 2.5 gallons as I type, inside watching the thermometer now, 212F and hopefully raising !!

    Thanks.
    2011- 35 taps, ,,,milk juggs and buckets-propane turkey fryer !!
    2012 -75 taps,,,,, 40 on tubing into buckets, and 35 buckets - 3nd hand Homemade arch, brutal.
    2013- Just over 115 taps and still adding more.
    2014, new SS flat pan and new arch built, guessing 75-100 taps this year.
    2015, 50 taps on Shurflo pump.
    2016- Getting a line across my creek this year.
    2017-took a year off, Jamaica was fun !
    2018- 45 trees tapped, keeping it fun !

  6. #6
    Join Date
    Nov 2010
    Location
    Barnet, VT
    Posts
    2,513

    Default

    Heat syrup to 255-260. Use low heat at the end to avoid a or scorching. Stir. If it is a small batch in a sauce pan you can use an electric hand mixer.
    William
    950 taps
    3 X 12 Thor pans on a Brian Arch
    CDL 600 expandable

  7. #7
    Join Date
    Mar 2012
    Location
    North Grenville
    Posts
    1,316

    Default

    I went to about 270 in a small saucepan, put it immediately into the mixing bowl of a 300-watt kitchenaid, put it on 6. It was fine for awhile, went through all the colour gradiations and was definitely changing texture...but I never saw sugar crystals, just went from a thick texture like shortbread cookie dough to....powder! That's right, I now have a 250ml jar of maple iciing sugar. Not what I had in mind but pretty awesome anyway :-)

    But still want to make real sugar, as I have to lug maple with me when I go to visit BC soon, and am getting fed up with transporting a couple litres of syrup each time. Sugar is much lighter to carry!
    Been tapping since 2008, but mostly unexceptional til recent years.
    2015 - 18 taps/6 trees, 424l sap and 20.75l syrup
    2016 - 18 taps/6 trees..701l sap, 24l syrup
    2017 - 17 taps/6 trees...474l sap, 15.75l syrup
    2018 - 17 taps/7 trees...819l sap, approx 28l syrup
    2019 - 18 taps/8 trees...585l sap, 28l syrup...21:1 ratio
    2020 - 18 taps/8 trees...890.04l sap...gave some away, some snafu'd....23l total for me from more like 690l all told
    2021 - 18 taps/8 trees...395l sap, 12 l syrup

  8. #8
    Join Date
    Apr 2009
    Location
    Bristol, VT
    Posts
    1,941

    Default

    https://www.youtube.com/watch?v=m9F3vyHr-1U

    From an expert. With a cool accent by the way...
    About 750 taps on High Vac.
    2.5 x 8 Intens-O-Fire
    Airtech 3 hp LR Pump
    Springtech Elite 500 RO
    14 x 24 Timber Frame SugarHouse
    16 x 22 Sap Shed w/ 1500 gal. + 700 gal. tanks
    www.littlehogbackfarm.com

  9. #9
    Join Date
    Jan 2008
    Location
    Hopkinton, MA
    Posts
    1,619

    Default

    Shut up! That was too easy! I've stayed away from making sugar because all I've read is that they blow out Kitchen-Aids and you really need a big Hobart to do it safely.

    Thank you, General for sharing that video and thank you, Jake for making it!

    What was the amount of syrup to start with? What was the yield in sugar?

    I use maple sugar to make cotton candy. I prefer the more granular, less powdery sugar. Is that controlled during the temp, stirring, or sifting stage?

    Sean
    Woodville Maples
    www.woodvillemaples.com
    www.facebook.com/woodvillemaples
    Around 300 taps on tubing, 25+ on buckets if I put them out
    Mix of natural and mechanical vac, S3 Controller from Mountain Maple
    2x6 W.F. Mason with Phaneuf pans
    Deer Run 250 RO
    Ford F350
    6+ hives of bees (if they make it through the winters)
    Keeping the day job until I can start living the dream.

  10. #10
    Join Date
    Mar 2012
    Location
    North Grenville
    Posts
    1,316

    Default

    I saw that vid too, fine and dandy if you've got the wrist strength. I'm hardly weak, but when I tried to do it that way last year I only got as far as the taffylike stage before I had to quit, and that was with a small quantity (like 500ml or less). I'm sticking with the KitchenAid!
    Been tapping since 2008, but mostly unexceptional til recent years.
    2015 - 18 taps/6 trees, 424l sap and 20.75l syrup
    2016 - 18 taps/6 trees..701l sap, 24l syrup
    2017 - 17 taps/6 trees...474l sap, 15.75l syrup
    2018 - 17 taps/7 trees...819l sap, approx 28l syrup
    2019 - 18 taps/8 trees...585l sap, 28l syrup...21:1 ratio
    2020 - 18 taps/8 trees...890.04l sap...gave some away, some snafu'd....23l total for me from more like 690l all told
    2021 - 18 taps/8 trees...395l sap, 12 l syrup

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