forester2
Gold Member
If you read Kyles' post, that's exactly the position he's in.
Maple Syrup 'hobby' Production
- Thread starter Kyle241
- Start date
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JB4310
Super Member
I put 3 pails on my one tree and the sap is flowing like crazy, I've tested this tree for sugar and it was high. I know it takes much less than the 40/1 ratio.
I have to import some snow, actually shaved ice from the local skating rink, just so I can store the sap a few days to allow me to collect enough to make it worth boiling.
JB
I have to import some snow, actually shaved ice from the local skating rink, just so I can store the sap a few days to allow me to collect enough to make it worth boiling.
JB
g0rd0
Gold Member
the time of suguring off that I always liked was the last flows.
When you have all of the syrup you want keep the taps flowing and boiling BUT, only boil to 216 dec F not 221 dec F. Once you have a 5 gallon primary fermenter full of this cooled off to room temp. place a wine hydromiter in it. It should show a reading of around spaciffic gravity 1.86 give or take a dec or 2 . Now get a packet of wine yeast sprinkle it on top and air lock the primary fermenter. Once the fermenting has slowed significanty (about 2 weeks at 80 dec F), refloat the hydromiter and check the progress. If you are at 1.1 SG syphon the wort to a secondary (a glass carboy is best but not essencial) and keep it there air locked untill you get to a reading of 1.00SG, it is now time for bottleing. I use a fine filter, you can rent one, I make enough wine to own my own. This makes a verry nice white desert wine around 12% alcohol. Best served cold.:licking:
When you have all of the syrup you want keep the taps flowing and boiling BUT, only boil to 216 dec F not 221 dec F. Once you have a 5 gallon primary fermenter full of this cooled off to room temp. place a wine hydromiter in it. It should show a reading of around spaciffic gravity 1.86 give or take a dec or 2 . Now get a packet of wine yeast sprinkle it on top and air lock the primary fermenter. Once the fermenting has slowed significanty (about 2 weeks at 80 dec F), refloat the hydromiter and check the progress. If you are at 1.1 SG syphon the wort to a secondary (a glass carboy is best but not essencial) and keep it there air locked untill you get to a reading of 1.00SG, it is now time for bottleing. I use a fine filter, you can rent one, I make enough wine to own my own. This makes a verry nice white desert wine around 12% alcohol. Best served cold.:licking:
SPIKER
Elite Member
Cleburne
Bronze Member
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You folks that are making syrup. Do you send out samples of the syrup?
There is plenty of folks that sell syrup online. Here is a link to a few websites that sell it...
Anderson's Maple Syrup
Thompson's Maple Products
RMG Family Sugarbush, Quality Michigan Maple Products
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Somehow I hink he's hoping for free samples. :licking:
I'm still waiting to hear what he's offering in return.
Here's another link though, from my neck of the woods.
Chandler's Sugar Shack - Maine Maple Syrup
Swiftriver
Bronze Member
MapleTrader.com :thumbsup: It's the TBN of maple syrupin'
Maybe we need a MAPLE BY NET...
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How much syrup do I need to buy to ger the Willys pickup thrown in? NICE truck.
