Maple Sugaring Our Pics Link

PhilNH5 · Feb 27, 2002

Folks,
I posted a while back about sugaring for the first time. Well this weekend we cooked down about 6 gallons of sap and made syrup. The prior week had warm nights so the sap didn't run so fast. Monday and Tuesday were good and we already have 6 gallons of sap after only 2 days. We go about 1 pint from the stuff we boiled down this past weekend. It was fun. Smelled great - between the wood fire and the maple smell.

Anyway I posted pics for my family to see as they live more south and have never seen this done. Thought some of you might be interested as well.

<A target="_blank" HREF=http://www.netSnapShot.com/pcw/pickalbum?NHSaxtons>http://www.netSnapShot.com/pcw/pickalbum?NHSaxtons</A>

Thomas · Feb 27, 2002

Great photos Phil.
Sugaring no matter the scale is a good way not to catch cabin fever this time of year.

About whats the boiling scale this year..40 gallons of sap to one gallon of syrup?

greenthumb · Feb 27, 2002

we started doing syrup this year as well. the hardest part is knowing when it is done in the finishing step inside. what is the best way to tell when you have syrup and not cook it too long and end up with suger when it cools?

PhilNH5 · Feb 27, 2002

Greenthumb,
The books say to use a hygrometer which measures specific gravity. Well I don't have one of those. They also say to use a candy thermometer. Boil until you are 7 degrees above boiling point for your area. Determine this by boiling a pot of water and measure it while you are finishing the syrup. Now I do own a candy thermometer but by time I boiled down only 6 gallons of sap I was left with ~16 oz syrup. Not deep enough to read on the candy thermometer.

The last method is to watch it drip off a spoon. When it sheets instead of individual drops you are done. That is what I did. If you have ever made jam or fruit butter it is a similar concept.

I erred on the side of caution - I decided a little thinner syrup is better than rockhard syrup. Since I am not selling it this is not a problem.

Hope this helps

Phil

Thomas · Feb 27, 2002

My father and grand father took care of the cooking end of things,my job gathering what buckets we had and doing line patrol..never like standing around while boiling.
They use to remove syrup while it was in a light color,than pour the syrup thru a cloth filter.

alan40 · Feb 28, 2002

Glad to hear you are having some fun. Up here in Vt. I got about 6 gallons now and will boil for the first time tonight. Can't wait. My wife bought me a hydrometer for a surprise gift!!!/w3tcompact/icons/smile.gif Can't wait until I get to use it. My Dad use's a spatula and when the syrup aprons it's done. Aprons means it comes off together and not in drops. That's my Dad's defination and it works for him.
Here's to at least 5 0r 6 more sap runs and alot more family fun./w3tcompact/icons/smile.gif

sugarmaker · Feb 28, 2002

Beautiful photos, Phil. You realise, of course, that now you are hooked. It won't be early spring ever again until you've bottled some of your own syrup!

Dave

sugarmaker · Feb 28, 2002

Greenthumb,

I'll advocate the spoon/ladle method that others have mentioned. A flat ladle or spatula works best. Dip it into your boiling syrup and lift out vertically. If the syrup drips off it like drops of water, you're not there yet. When the syrup no longer drips off but slides off in very thin sheets (like a thin pancake batter might), you're there!

If you're selling syrup you'll probably also have to measure it with a syrup hydrometer. If not, you likely can do without one, as they are fairly expensive ($15) and wicked easy to break. You'll also need a fairly deep cup (12" or so) to float the hydrometer in; if you're only making small amount of syrup you may not have enough to test with the hydrometer.

Dave

sugarmaker · Feb 28, 2002

Phil,

You made a good choice: err towards syrup that is too thin instead of too thick. Just be sure you keep that "too thin" syrup refrigerated/frozen until you use it. Syrup that is too thin can ferment if kept at room temperature.

Too thick syrup won't ferment but will crystalize along the bottom of your containers. Too thick is also too close to a burnt evaporator pan for my tastes.

Dave

PhilNH5 · Feb 28, 2002

Dave,
I originally wanted to do this on the cheap to see how it goes. Like using milk jugs to collect sap. Then my wife got involved. She brought the Bacyard Sugarin' book you recommended and 5 sap buckets with lids. If I add in the taps we are looking at $70. So I figure I have to do this until I get at least 2 gallons.

Actually I think the whole family was hooked from the drilling of the first taphole. As I said in my original thread - my wife doesn't even like maple syrup and she jumped in with both feet. It is a great family activity. We enjoy walking through the woods to collect the sap, guessing which tree will have the most. Boiling down was a family affair as well. 'course a whole lotta other chores went unattended.

I only wish I had more sugar maples. And a bigger pot! But those are expensive.

Phil