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Sugarmaker 
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 Topic: Maple Syrup information
Posted: 28 Feb 2021 at 7:39am |
Folks, Per a request in another thread, I am going to start a discussion on All things Maple Syrup related. A little back ground: I have been playing with maple syrup production for years. Somewhat old school in most of my projects this is no exception. I am still learning about the art of making maple syrup.
I will try to answer questions to the best of my knowldge. Some areas I do not have first hand knowledge in and may refer to other folks for that.
Here goes: Feb 2021 some pictures as we will just start from today but if the need arrizes I have lots of pictures from the past to talk about too.
Here I am making some moves on the draw off side of the old 3x10 King wood fired evaporator:
Yes we have a few bells and whistles on the old rig. This is a temp read out which controls the automatic draw off system. (opens and closes a vlave base on syrup temp):
I am preparing to add some filter aid to syrup in the stainless container then pump it through the filter press to make it crystal clear:
Shot of the evaporator room 16 x 24:
Friend Steve firing the rig with red oak slabs:
Center sections of the front pan at full boil:
This section is where the finished syrup will be made. Bubbles indicate we are getting closer to finished syrup:
Here I am setting a 2-1/2 gal jug of syrup aside after filtering. These go into the freezer for long term storage:
We make about 150 gallons of syrup in a avg season.
Regards, Chris
Edited by Sugarmaker - 01 Mar 2021 at 7:09am
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modirt
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Posted: 28 Feb 2021 at 8:15am |
By coincidence, I made french toast this morning, and I like to adorn mine with pure maple syrup. But since I don't have any sugar bush, know how or inside connection, I'm stuck with Great Value brand. 
Reminds me a bit of making tomato sauce. You start out with so much and end up with so little.
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desertjoe
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Posted: 28 Feb 2021 at 8:24am |
Now, that right there is a man that likes to take care of his feets,,when a much needed rest is needed,,,on them snazzy milk can seats,,,,,  I've always wondered, Chris,, how did the settlers ever figure that the stuff oozing out of trees would make such great tasting food,,,,??
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wjohn
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Posted: 28 Feb 2021 at 9:08am |
Chris, no insulation in the roof? But I'm guessing it gets plenty warm in there.
Bet that burns a lot of wood!
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ac hunter
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Posted: 28 Feb 2021 at 9:10am |
Hey Chris, In the picture of Steve adding wood to the firebox: right hand side there is a rack with what appears to be a bunch of small bottles. What is that for? I am guessing either a history of your maple syrup in bottles or different qualities of syrup. Curious minds need to know. You have a nice looking area to make syrup in; organized and spic and span. Thanks, Russell.
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WF owner
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Posted: 28 Feb 2021 at 11:43am |
Thank you for posting this Chris!
I have something for you guys to try. I put four teaspoons of pure maple syrup in my coffee every morning. Not only is it delicious, my A1C has dropped from when I was using sugar.
As always, I have a story...
A few years ago, we were camping near Daytona for the 500. Some friends from Maryland were staying with us.
My (very patient) wife made blueberry pancakes for breakfast. Cheryl, my friends wife, asked my wife for her blueberry pancake recipe. She said they were the best blueberry pancakes she had ever had.
My wife said it is not big secret; Bisquick with frozen blueberries added. We finally realized the "secret ingredient" was pure maple syrup (which they had never had).
When maple season arrived, we took them a gallon of syrup when we went to the spring Richmond race. We got a thank you card from Cheryl, with a note saying "Nancy, now my pancakes are as good as yours!"
Thanks again for posting this Chris ! 'Tis the season !!!
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fleeter allis fan
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Posted: 28 Feb 2021 at 8:56pm |
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Something like 85% of the world supply of maple syrup comes from Canada (check out the flag sometime) with most of that coming from Quebec. I love it. To desertjoe, like lots of things, the natives taught the pioneers how to make it. Instead of the wood fired evaporator that Sugarmaker uses, apparently the natives would make a V cut in a maple tree and collect the sap in a birch bark bucket. Then heat stones in a fire and drop them into the sap to boil it down.
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Sugarmaker
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Posted: 01 Mar 2021 at 6:24am |
 modirt wrote:
By coincidence, I made french toast this morning, and I like to adorn mine with pure maple syrup. But since I don't have any sugar bush, know how or inside connection, I'm stuck with Great Value brand.
Reminds me a bit of making tomato sauce. You start out with so much and end up with so little.
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Yes not a big pile after you squeeze it! We have it if you need it!:) www.mapleandhoney.com
Regards, Chris
Edited by Sugarmaker - 04 May 2021 at 5:26am
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Sugarmaker
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Posted: 01 Mar 2021 at 6:29am |
desertjoe wrote:
Now, that right there is a man that likes to take care of his feets,,when a much needed rest is needed,,,on them snazzy milk can seats,,,,, I've always wondered, Chris,, how did the settlers ever figure that the stuff oozing out of trees would make such great tasting food,,,,??
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Joe, I set down a lot, must be getting older or something? Story goes that a lazy Indian squaw found a vessel full of water below a tomahawk wound in a maple tree. Seems she didnt cook supper for the brave the night before and he buried his hatched in a near by tree. Instead of walking to the creek, she used the water to cook some meat and when done the remaining liquid was very sweet. The rest is history.
Regards, Chris
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Sugarmaker
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Posted: 01 Mar 2021 at 6:33am |
wjohn wrote:
Chris, no insulation in the roof? But I'm guessing it gets plenty warm in there.
Bet that burns a lot of wood! |
John, This sugarhouse has only one layer of rough cut hemolck with batons. It does get pretty warm in there when boiling. especially if the outside temp gets near 50. Wood consumption: Well we put in what we can every 8 minutes. Repeat! Regards, Chris
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WF owner
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Posted: 01 Mar 2021 at 6:37am |
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I would be curious to know how many people have never had real maple syrup (you don't know what you are missing!!!).
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Sugarmaker
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Posted: 01 Mar 2021 at 6:53am |
ac hunter wrote:
Hey Chris, In the picture of Steve adding wood to the firebox: right hand side there is a rack with what appears to be a bunch of small bottles. What is that for? I am guessing either a history of your maple syrup in bottles or different qualities of syrup. Curious minds need to know. You have a nice looking area to make syrup in; organized and spic and span. Thanks, Russell. |
Russell, Good observation on the bottles! Yes they are a history of production from 2002. We didnt get a sample for first year 2001. (Its been 20 years already!) They are whats called grading bottles. A sample of syrup is taken and visually compared to bottles that are factor made with colors of the three syrup grades or classes. Each time we boil we take a sample and set it in the racks. Here is friends Gary and Jim (firing) and the second rack of samples in the south window:
I try to have a bottle for each time we boil in a season. Lets folks visiting see the progression or change of the color (class).
The sugarhouse was decorated by both Cheryl and I. She has collected many antique syrup pitchers. the rest is a hodgepodge of things. Maple or family related. I had to collect something so began finding kids blocks.
Regards, Chris
Edited by Sugarmaker - 01 Mar 2021 at 6:55am
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Sugarmaker
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Posted: 01 Mar 2021 at 6:59am |
WF owner wrote:
Thank you for posting this Chris!
I have something for you guys to try. I put four teaspoons of pure maple syrup in my coffee every morning. Not only is it delicious, my A1C has dropped from when I was using sugar.
As always, I have a story...
A few years ago, we were camping near Daytona for the 500. Some friends from Maryland were staying with us.
My (very patient) wife made blueberry pancakes for breakfast. Cheryl, my friends wife, asked my wife for her blueberry pancake recipe. She said they were the best blueberry pancakes she had ever had.
My wife said it is not big secret; Bisquick with frozen blueberries added. We finally realized the "secret ingredient" was pure maple syrup (which they had never had).
When maple season arrived, we took them a gallon of syrup when we went to the spring Richmond race. We got a thank you card from Cheryl, with a note saying "Nancy, now my pancakes are as good as yours!"
Thanks again for posting this Chris ! 'Tis the season !!! |
Yes Awesome story! Real maple is a different product than store brand! Not everyone likes it if they have had the fake stuff all their life. Reminds me I need to get out and do this maple thing! Regards, Chris
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Sugarmaker
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Posted: 01 Mar 2021 at 7:04am |
fleeter allis fan wrote:
Something like 85% of the world supply of maple syrup comes from Canada (check out the flag sometime) with most of that coming from Quebec. I love it. To desertjoe, like lots of things, the natives taught the pioneers how to make it. Instead of the wood fired evaporator that Sugarmaker uses, apparently the natives would make a V cut in a maple tree and collect the sap in a birch bark bucket. Then heat stones in a fire and drop them into the sap to boil it down. |
Yes Canada has a lock on the syrup industry. And the flag!  Hugh amounts made in Quebec area. I have never tried the hot rock thing. Sounds like a lot more work! They didnt make syrup, they made cake sugar, which means they had to boil it to 255 deg F. Syrup is made around 219F.
Regards, Chris
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Sugarmaker
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Posted: 01 Mar 2021 at 7:07am |
WF owner wrote:
I would be curious to know how many people have never had real maple syrup (you don't know what you are missing!!!). |
WF, Agreed! A all pure natural USA and Canada made product! Not made anywhere else in the world! Great as a sweetener in anything you use sugar in and better for you. Regards, Chris
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Sugarmaker
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Posted: 01 Mar 2021 at 7:20am |
Folks, Here a couple pictures inside the arch. (The structure that supports the pans). This set of pans and arch are designed for a type of pan called a drop flue. The flues are approx 3/4 inch wide, 9 inches deep and 5 foot long. There are 14 flues. the heat/ fife has to pass through these to get up the chimney. They provide more surface area to the pan and therefor additional boiling efficiency.
Sorry I did not have the ashes cleaned out well when I took this:
The fire is held up on a set of steel grates. I have added a insulated door to this old arch. It also has a air blower under the grates and a air delivery system along the upper edge of the firebox to burn the gasses. Typically refer to as AUF (air under fire) and AOF (Air over fire) systems. Again further features added to improve boiling rate (gallons of sap per hour). (You can see the AOF nozzles protruding through the firebrick in the first picture)
Regards, Chris
Edited by Sugarmaker - 01 Mar 2021 at 7:24am
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john(MI)
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Posted: 01 Mar 2021 at 7:47am |
Chris, you misspelled honey!
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WF owner
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Posted: 01 Mar 2021 at 7:50am |
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I like your picture showing the different colors/grades of syrup. When my dad was alive, he always tried to get some of the first run, light amber syrup. I, personally, like mid-season syrup, like the middle of the top row of your picture. I find it tastes more "mapley"!
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Posted: 01 Mar 2021 at 8:00am |
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Chris I have to say I envy your setup! Very nice. We just batch boil on a cinderblock arch outside. We are micro producers. 5 gal a year. We just give it to friends and family. We do it at our cabin which is 2 hrs from home but do enjoy it. My granddaughters have drank the sap right from the tap. An experience most kids will never know and enjoy! Keep sharing the sweetness!!!
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desertjoe
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Posted: 01 Mar 2021 at 8:53am |
Yeah, Chris,,,you got a really nice enterprise there and even more so since it is obvious that you love doing it with all your family,,,!!!  I'm curious,,do those blue gathering lines ever freeze up,,? Even tho I've never had any real maple syrup,,,I'm like ole WF,,,I like the darker colored ones,,,, looks more syrup'ier,,,, Re one of the pics in the Gallery,,,I remember one year up in Ruidoso, we were on an Elk hunt at bout 8,000 feet and we seen a BIG swarm of bees hanging on to a pine branch next to a two track road we were on. The whole bunch was bout 1 1/2 foot long and almost 1 foot around!!! The outer layer were buzzing their wings something fierce ,,I guess trying to keep warm,,,,even with my bad hearing I could hear em,!! Always wondered why they left their hive in the winter,,,,???
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ac hunter
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Posted: 01 Mar 2021 at 9:10am |
Chris, Thanks for the explanation about the bottles. Very interesting to see how the color changes during the season. Some years ago we got a gallon of quite dark syrup from an older farmer in northern Vermont while vacationing there. Now that was mapley. Pretty strong but still good. He said the syrup boiled down in a system like yours had better flavor than the syrup made using a reverse osmosis system. Have you ever thought about one of the reverse osmosis systems? What about the expense and what do you think it does to the flavor of the syrup? Keep the pictures coming; very interesting to see what you are doing. Thanks, Russell.
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Walker
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Posted: 01 Mar 2021 at 4:24pm |
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I had a neighbor that made sorghum every year. Ya don't realize what the important parts of your life are till they ain't there anymore.
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Sugarmaker
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Posted: 02 Mar 2021 at 12:20pm |
desertjoe wrote:
Yeah, Chris,,,you got a really nice enterprise there and even more so since it is obvious that you love doing it with all your family,,,!!! I'm curious,,do those blue gathering lines ever freeze up,,? Even tho I've never had any real maple syrup,,,I'm like ole WF,,,I like the darker colored ones,,,, looks more syrup'ier,,,, Re one of the pics in the Gallery,,,I remember one year up in Ruidoso, we were on an Elk hunt at bout 8,000 feet and we seen a BIG swarm of bees hanging on to a pine branch next to a two track road we were on. The whole bunch was bout 1 1/2 foot long and almost 1 foot around!!! The outer layer were buzzing their wings something fierce ,,I guess trying to keep warm,,,,even with my bad hearing I could hear em,!! Always wondered why they left their hive in the winter,,,,???
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Joe, They typically dont fly till the temp is 50 degrees. If it was real cold then something was wrong?? Very strange? They typically "swarm" when the hive is over crowded. Regards, Chris
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Sugarmaker
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Posted: 02 Mar 2021 at 12:45pm |
ac hunter wrote:
Chris, Thanks for the explanation about the bottles. Very interesting to see how the color changes during the season. Some years ago we got a gallon of quite dark syrup from an older farmer in northern Vermont while vacationing there. Now that was mapley. Pretty strong but still good. He said the syrup boiled down in a system like yours had better flavor than the syrup made using a reverse osmosis system. Have you ever thought about one of the reverse osmosis systems? What about the expense and what do you think it does to the flavor of the syrup? Keep the pictures coming; very interesting to see what you are doing. Thanks, Russell. |
Russell, The darker the syrup the more flavors are in the taste. The light colored syrup class has a delicate taste of maple. The four classes: of maple syrup. We must grade and label the jugs of syrup. -Golden Delicate -Amber Rich -Dark Robust -Very dark extra strong
My personal goal is to try to make the lightest syrup possible. There are some sugarmakers that do intentionally make darker syrup by adjusting there process. Anyone can make dark syrup! You have to be doing and lot of things right, plus great sap quality from Ma Nature to make light syrup! This season so far the syrup has just been a shade below Golden Delicate. Falling into the Amber rich class. Made 12-1/2 gallons last night bringing the total to 32-1/2 gallons.
Some pictures from yesterday: Collected 325 gallons from my trees, 60 gallons form another neighbor, 25 gallons form another neighbor, and 6 gallons for Rhett and Coopers sugarbush in the yard. Tank has about 160 gal in it here.
Just another day in the roadside sugarbush. Here is a drop line about 30 inches long, 5/16 I.D. plastic tubing.
This is the spout or spile. A 5/16 dia hole is drilled about 1-3/4 deep, then the spout is set gently with a hammer so not to split the tree. The tubing is forced over the barbs on the black spout, using a special tool.
Red tape on the hose is where I had to do a road side repair of a broken wire, in my remote pump switch.
The remote pump is a 2000 GPH RULE pump. Both pumps been great and bullet proof !
The pump in the bottom of this unit is a 3700 GPH RULE pump to move sap to the truck tank:
I use both of the truck electrical plug ins for the pumps:
My neighbors are tapping trees now and bring their syrup to me to boil on shares.
Ben roasting hot dogs for everyone, it doesnt take long!
Temp outside last night was about 20F. Should have a good run on Wednesday. Regards, Chris
Edited by Sugarmaker - 02 Mar 2021 at 12:52pm
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Sugarmaker
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Posted: 03 Mar 2021 at 6:59am |
Folks interested in maple, Just some details of how we do it! Every sugarhouse is different. My homemade canner, has 10 gallon pan on a propane grill base. Heating syrup to 180+ for canning:
Hard to see the Amber syrup in there:
Syrup temp monitored and alarm:
filling quart jugs:
Class stickers and name address and phone stickers to be added:
Regards, Chris
Edited by Sugarmaker - 03 Mar 2021 at 7:10am
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Strokendiesel002
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Posted: 03 Mar 2021 at 7:58am |
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Such an awesome operation!
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JohnColo
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Posted: 03 Mar 2021 at 11:30am |
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If I get to Ohio and get over to PA to see you, I'll have to bring my cousin in law so he can be impressed with your setup, it's much nicer then his.
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jaybmiller
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Posted: 03 Mar 2021 at 12:11pm |
I'm thinking the Maple Syrup profits should more than pay for the new 'annex'......hehehe Jay
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Sugarmaker
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Posted: 04 Mar 2021 at 7:27am |
Folks, Thanks, Looking forward to Johns visit, Profits, we have no profits!:) Some random maple shots from yesterday: Rhett checking the sap containers for Papa:
In his and his brothers sugarbush:
Making Maple peanut butter:
Neighbor kids checking sugar content of sap:
Getting ready to filter 6-1/2 gallons of Amber Rich syrup:
Filling bulk containers:
The press, a SIRO canister type:
Regards, Chris
Regards, Chris
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IBWD MIke
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Posted: 06 Mar 2021 at 10:01am |
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Chris, do you mostly tap Sugar Maples? They are fairly rare around here but do have one in my yard in town. Trimmed some branches Thursday, sap running like crazy Friday. Have Silver Maples everywhere on the farm, less every year. Don't think sap from the silvers is as good? Have also heard about people boiling Boxelder sap?
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