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Thread: Eastern Ontario 2021

  1. #201
    Join Date
    Jan 2020
    Location
    Stirling ontario
    Posts
    177

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    have you ever taken the sweet out of your pans and stored it in pails in a cool place until your next boil?
    after it's been boiled it's sterilized.

  2. #202
    Join Date
    Mar 2012
    Location
    North Grenville
    Posts
    1,316

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    Just finished double-checking density with the Smokey Lake setup and colour with the grader....both batches are within 1/4 hashmark of where they need to be, which is by far the closest I've ever come to perfect density. Colour graded at 54 and 61 respectively, so well in the Amber range. Batch #1 very marshmallow-y this year, #2 starting light maple taste. Hope it gets cold enough for the run to resume.
    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

  3. #203
    Join Date
    Mar 2011
    Location
    North Grenville, Ontario
    Posts
    825

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    Quote Originally Posted by ir3333 View Post
    have you ever taken the sweet out of your pans and stored it in pails in a cool place until your next boil?
    after it's been boiled it's sterilized.
    Thats what Iím doing today. draining pans. And cleaning them. Getting lots of black sand in the pans this year.
    put all the sweet from the pans in pails and into the chest freezer at the camp. Keep it cool until the next boil.
    600 taps on vacuum
    Lapierre Releaser
    2.5 x 10 wood fired Frankenstein evaporator.
    Auber auto drawoff
    Homemade RO single 4" MES 4040 membrane
    CDL 16 x 16 bottler
    Wesfab 7" short bank filter press
    Delaval 73's

  4. #204
    Join Date
    Jan 2020
    Location
    Stirling ontario
    Posts
    177

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    Stored my sweet yesterday and cleaned my pans. Ready to resume when the trees cooperate!
    ...my sap has been extra sweet this year.

  5. #205
    Join Date
    Oct 2013
    Location
    Portland, Ontario
    Posts
    85

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    80% of expected crop made. Making my way thou the last sap that was burried in snow with Ice collected from the buckets last week. Should bring my total near 100% expected crop. Man it, really flowed fast and furious the past week!
    Batch boiling 100+ taps on my homemade AUF arch
    Family of 7 that puts syrup on everything

  6. #206
    Join Date
    Feb 2010
    Location
    Leeds County,Ontario,Canada
    Posts
    988

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    Peepers out last night and today. Hoping the freeze comes soon and sap is okay. Gonna be a lot of disgruntled customers if we donít get some more good runs
    7th generation maple producer in sugarhouse built in 1892
    2x World Champion Maple Syrup Producer
    1250 taps on cv adapters
    Leader Vortex 3x14 with Max Flue and Revolution Syrup Pan,Enhanced Steam Away
    www.leggettmaplesyrup.com

  7. #207
    Join Date
    Apr 2019
    Location
    Ontario
    Posts
    22

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    Interesting site for Ontario syrup makers. www.onmaplesyrup.ca

  8. #208
    Join Date
    Nov 2019
    Location
    eastern Ontario
    Posts
    12

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    Gaining a lot of experience.... the hard way! put in a total of 76 taps, 22 on buckets, remainder gravity feed. The buckets have provided minimal amounts and have stopped for the last three days as evening temps above freezing. But the gravity feed continues to produce around the clock - even at night the collection tanks are full in the morning and provide about 70 - 90 gal a day. This allows me to have a decent boil every three days. With the warmer temps I read of draining and storing the pans. Am I correct in thinking the pans are OK for three days?

    2nd question, on a related note of the gravity feed working when buckets have stopped - got me thinking, if running a vacuum system, how does one know when to run the vacuum? feel like such a noob asking that question.....

  9. #209
    Join Date
    Mar 2006
    Location
    Lanark, ON
    Posts
    2,285

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    Yes - if we have very dark sweet in the pans we'll drain them and throw in a barrel if we know there's a freeze up coming and we'll get clean, fresh sap. The very dark sweet will get slowly added back in to the flue pan when we are making similar syrup later in the season.
    4,600 Taps on vacuum
    9,400 gallons storage
    3 tower CDL RO
    3.5'x14' Lapierre Force 5
    Twitter & Instagram: @ennismaple
    www.ennismaple.com

  10. #210
    Join Date
    Mar 2006
    Location
    Lanark, ON
    Posts
    2,285

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    Quote Originally Posted by Rodmeister View Post
    Gaining a lot of experience.... the hard way! put in a total of 76 taps, 22 on buckets, remainder gravity feed. The buckets have provided minimal amounts and have stopped for the last three days as evening temps above freezing. But the gravity feed continues to produce around the clock - even at night the collection tanks are full in the morning and provide about 70 - 90 gal a day. This allows me to have a decent boil every three days. With the warmer temps I read of draining and storing the pans. Am I correct in thinking the pans are OK for three days?

    2nd question, on a related note of the gravity feed working when buckets have stopped - got me thinking, if running a vacuum system, how does one know when to run the vacuum? feel like such a noob asking that question.....
    We've had the flue pan turn snotty on us in less than 36 hours at the end of the season. Keep an eye on it and if you can drain it and store the sweet somewhere colder you'll have les risk of it turning ropey.

    Running vacuum is real easy - start the pumps when it gets 1 degree above freezing and run them until it drops below freezing and the lines are frozen solid. If it doesn't freeze they run non-stop 24-7 until the sap isn't suitable to boil anymore.
    4,600 Taps on vacuum
    9,400 gallons storage
    3 tower CDL RO
    3.5'x14' Lapierre Force 5
    Twitter & Instagram: @ennismaple
    www.ennismaple.com

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