Maple sugaring?
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    Maple sugaring?

    My family has developed an addiction to maple syrup, buying it will put you in the poorhouse, and some of it is processed to boot...

    A bit over two weeks ago I started setting taps in a few of the sugar maples on our property and gathering sap. Yesterday I worked on the first boil of the season and started with a bit over 7 gallons, which ended up 12 oz of fresh deliciousness!

    I’m slowly adding more taps trying to get up to 2-3 pints of syrup a week to have enough to supply us for the year and perhaps to even give a few away as gifts to friends and family.
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    johnH123's Avatar
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    Nice! the last time I did it a few years ago I boiled over 100 gallons of sap- about 1 gallon of syrup.
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    Man, that seems like a lot of trouble for such a small payoff. I guess I've never had good syrup.
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    WOW!! 7 gallons for 12 oz of syrup means a 75:1 ratio. Or, 100 gallons of sap for 1 gallon of syrup means a 100:1 ratio. I had always thought that the normal ratio was 40:1. More info here.

    I wonder if using the turkey fryer instead of a normal setup in a sugaring house affects the output. I'm glad you guys posted your experiences before I started tapping my maples trees.
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    Quote Originally Posted by Robnik View Post
    Man, that seems like a lot of trouble for such a small payoff. I guess I've never had good syrup.
    There really any much real “labor” involved. You set taps, takes a minute or so each-gather sap daily, if your containers are small, or every few days in buckets. The boil is a bit more technical, but again-not really difficult or labor intensive-just watching and waiting.

    The hardest part is making sure everything is clean and disinfected to start and waiting for a few minutes of we’ll timed activity.

    And yes the real thing, fresh from your own trees on your pancakes/waffles/French toast is without compare. That colored corn syrup bought at the store is inedible after you have the good stuff!
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    Quote Originally Posted by balrog006 View Post
    There really any much real “labor” involved. You set taps, takes a minute or so each-gather sap daily, if your containers are small, or every few days in buckets. The boil is a bit more technical, but again-not really difficult or labor intensive-just watching and waiting.

    The hardest part is making sure everything is clean and disinfected to start and waiting for a few minutes of we’ll timed activity.

    And yes the real thing, fresh from your own trees on your pancakes/waffles/French toast is without compare. That colored corn syrup bought at the store is inedible after you have the good stuff!
    You mean aunt Jemima's isn't the real stuff?
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    Quote Originally Posted by mark02tj View Post
    WOW!! 7 gallons for 12 oz of syrup means a 75:1 ratio. Or, 100 gallons of sap for 1 gallon of syrup means a 100:1 ratio. I had always thought that the normal ratio was 40:1. More info here.

    I wonder if using the turkey fryer instead of a normal setup in a sugaring house affects the output. I'm glad you guys posted your experiences before I started tapping my maples trees.
    The rule of thumb ratio is 40:1 true but that can be effected by a LOT of factors, time of year, type of trees, part of the season, precipitation, the list goes on. We just had a large (3’ or so) snowmelt and near record rains for almost 3 days, I’d be willing to bet all that water in the ground around my trees diluted the sap I was gathering and made that ratio so poor. Think about it this way, at 40:1 the starting sap sugar content is supposed to be something like 2-3%, at roughly double that (75:1) I was gathering sap at something like 1-1.5%, that’s not out of the question.

    As far as method is concerned, I really can’t see how that effected the physical process of removing the water from the sap to concentrate it to syrup. The sugar percentage of syrup is 66%, and all the boil does regardless of shape, heat source or construction of the vessel is remove the water from the sap to render it from its starting sugar content to that 66%. It’s the same principle as moving a pile of dirt/rocks/mulch. I did it with the equivalent of a shovel, sugaring shacks use the equivalent of the loader bucket in our tractors. Both do the same work and move the pile, they just use a different method.
    Last edited by balrog006; 02-25-2018 at 08:09 PM.
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    Just curious - how long did it take to boil down the 7 gallons of sap?
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    Cold nights and sunny days! I remember doing this with my grandfather. We used to dip snowballs into the syrup, making our version of a snow cone. And yes, once you've had homemade maple syrup you'll never want to go back. Luckily I know a few people around who do boils, so once in a while they'll give me a jar.
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    I actually removed my paper birch trees from the kill list on my timber sale so we could tap them for syrup someday. I'll do the same with my maples as well. I just can't see doing it when we're not living up there. Too much time to spend away from the family for what ends up a luxury item.
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