Making Maple Syrup : We are boiling!

[@wisconsinfarmer4742]

if you switch the flue outlet to the back, then there will be room to put a flat platform on top for the preheater.

[@wisconsinfarmer4742]

Nice getting Der kinder involved. Dont toss your sap ice. It has the same sugar content as the liquid. University tested. A number of years ago another fellow [on KZbin] saved the ice to a separate pan, did the evap, and found the yield to be effectively the same.

[@cschmitty75]

Late release. Making popcorn now looks like feature length film

[@pearsc5d]

Making maple syrup is so much fun .

[@slhomeandpropertymaintenan183]

Nice set up. Helpful hint. If u sink your pans down inside your fire box. Ull double your boiling time

[@Liquidlen99]

I think you mean half your boiling time. Not double.

[@slhomeandpropertymaintenan183]

I mean double. There’s more surface area with heat on it.

[@jch8175]

@@slhomeandpropertymaintenan183 so ignore what you said because it will extend the time it takes to boil. Since no one wants to take longer to boil.

[@richardgallant3371]

How do you know when its time to go inside to finish the syrup ? Color / evaporation volume ?

[@JaySmithOutdoors]

Once I get it down to a volume that I am comfortable with finishing off on the stove. Keeping in mind that I boiled off 40 or more gallons down to 2 or 3. Once you bring it inside you need to be sure you have plenty of expansion space in your pot, nearing the 217-19 boiling temp, the aeration of the syrup expands two to three times volume. An overflow can make for a dangerous situation and a damaged stove top.

[@richardgallant3371]

@@JaySmithOutdoors Thanks , This will be my first time making syrup . I also notice you guys don t use fancy filters just layers of cheesecloth . Here in Canada its still a little early but I hope to tap my first tree around march 15 th . Taping at least 10 to start but I have a cluster of 50 along a field on my 25 acre lot .

[@purebrawn5208]

Honestly the best method is to continually taste it with a spoon. You will find as you get closer to finishing it, the Sap tastes very close to syrup but you can tell there is still water in it. Also for finishing take a spoon full and as soon as you taste syrup consistency it's done.

[@purebrawn5208]

The population much prefers a less boiled down syrup. So finish it just before it hits warm honey consistency

[@wisconsinfarmer4742]

@@JaySmithOutdoors yeah. I set mine on simmer, went out to work and came back in to a big mess. lucky the sugar didn't ignite.

[@richardvogel1195]

Why does my syrup taste like vanilla extract

[@wisconsinfarmer4742]

brain trick, unless others do too, but you have to ask them what it tastes like without putting the suggestion in their minds first.

[@larryreno8293]

Pro tip… if you have ice in the sap throw it away, it’s all water.

[@wisconsinfarmer4742]

error in thought. It has been proven wrong.

[@wisconsinfarmer4742]

So if your whole bucket of sap freezes solid do you throw the whole thing out and have pure syrup left over?

[@larryreno8293]

@@wisconsinfarmer4742 I guess I should have said it has a low sugar content. Of course you’d have to us a bit of common sense in this. When ice has formed in my buckets I have poured of what wasn’t frozen or have skimmed the ice off. Just for my own curiosity I let it melt and tested the sugar percentage, .9 - 1.2% was what I read. Although sugar was present it was worth the my time to boil it.