Post by: Blacktail135 on February 11, 2021, 12:25:29 PM
Post by: DOUBLELUNG on February 11, 2021, 01:20:00 PM
Post by: birddogdad on February 11, 2021, 01:30:17 PM
Post by: Angry Perch on February 11, 2021, 01:56:31 PM
Post by: lokidog on February 11, 2021, 02:30:00 PM
40:1 is with sugar maples. More like 100:1!
:chuckle: :chuckle: :chuckle: You are optimistic!
I collected 70 gallons years ago in Capitol Forest, I got one pint of syrup. Shortly after I gave all of my supplies away. :chuckle:
It tasted good though.... 8)
Post by: Pegasus on February 11, 2021, 02:32:55 PM
Post by: LDennis24 on February 11, 2021, 02:34:15 PM
Post by: Angry Perch on February 11, 2021, 02:41:14 PM
So these big leaf maples will produce liquid to make syrup just like back East? Is that so... What about a maple in the yard?
Yes, but way less concentrated.
Post by: lokidog on February 11, 2021, 02:47:36 PM
So these big leaf maples will produce liquid to make syrup just like back East? Is that so... What about a maple in the yard?
Uh, did you read my post? :chuckle: :dunno:
Post by: NRA4LIFE on February 11, 2021, 02:53:11 PM
Post by: LDennis24 on February 11, 2021, 02:55:46 PM
So these big leaf maples will produce liquid to make syrup just like back East? Is that so... What about a maple in the yard?
Uh, did you read my post? :chuckle: :dunno:
Nope! Lol... That's alot to boil off!
Post by: Miles on February 11, 2021, 03:06:27 PM
Post by: JimmyHoffa on February 11, 2021, 03:16:12 PM
So these big leaf maples will produce liquid to make syrup just like back East? Is that so... What about a maple in the yard?I'm not sure it gets cold enough here to get the sap to as high of a concentration as the trees on the east coast. Maybe if you went high enough in elevation, you could find big leafs that have higher sugar content. Tapping is getting kind of popular on the peninsula among the organic-hippie crowd, but they have to hit a lot of trees to make the amounts they want.
Post by: LDennis24 on February 11, 2021, 03:56:58 PM
Post by: Blacktail135 on February 11, 2021, 04:31:10 PM
Post by: Blacktail135 on February 11, 2021, 05:11:20 PM
Post by: Blacktail135 on February 11, 2021, 05:13:50 PM
Post by: carpsniperg2 on February 11, 2021, 05:14:47 PM
Post by: Blacktail135 on February 11, 2021, 05:16:18 PM
Post by: Angry Perch on February 11, 2021, 05:29:21 PM
Post by: Blacktail135 on February 11, 2021, 05:59:00 PM
Post by: Angry Perch on February 11, 2021, 06:33:34 PM
Post by: Blacktail135 on February 11, 2021, 07:17:50 PM
Post by: Brushcrawler on February 11, 2021, 07:21:37 PM
Post by: Bigshooter on February 11, 2021, 10:31:45 PM
Post by: Blacktail135 on February 12, 2021, 08:00:40 PM
Thanks for sharing this. Did you buy or make the taps yourself?I bought a 12 pack of maple tapping spiles and tubing 2 years ago. They were all plastic. I’m down to 9 now because we had some eastern gray squirrels here for a while and they chewed up 3 of them going after the sap. Just got home from work and checked the jugs....not much sap today. Maybe 8 ounces at most. My wife checked them this morning and there was just a little bit. Must of stayed cold throughout the day here. With the forecast I saw last night I was sure that the sap would run today. Didn’t happen. Maybe tomorrow.
Post by: jackelope on February 12, 2021, 08:08:14 PM
So these big leaf maples will produce liquid to make syrup just like back East? Is that so... What about a maple in the yard?
Not even close to just like back east.
Post by: carpsniperg2 on February 12, 2021, 08:23:52 PM
Post by: Blacktail135 on February 12, 2021, 08:46:52 PM
Post by: LDennis24 on February 13, 2021, 02:03:09 PM
So these big leaf maples will produce liquid to make syrup just like back East? Is that so... What about a maple in the yard?
Not even close to just like back east.
Not talking about quantity, I meant flavor and sweetness of sap
Post by: jackelope on February 13, 2021, 02:13:07 PM
So these big leaf maples will produce liquid to make syrup just like back East? Is that so... What about a maple in the yard?
Not even close to just like back east.
Not talking about quantity, I meant flavor and sweetness of sap
I don’t think they’re the same thing. Might be wrong. It’s probably a matter of opinion. Lots of maple syrup/sugar/candy production where I grew up back east. I’ve had and still get lots of the good stuff from back there.
Post by: GWP on February 13, 2021, 02:47:21 PM
Thanks for sharing this. Did you buy or make the taps yourself?I bought a 12 pack of maple tapping spiles and tubing 2 years ago. They were all plastic. I’m down to 9 now because we had some eastern gray squirrels here for a while and they chewed up 3 of them going after the sap. Just got home from work and checked the jugs....not much sap today. Maybe 8 ounces at most. My wife checked them this morning and there was just a little bit. Must of stayed cold throughout the day here. With the forecast I saw last night I was sure that the sap would run today. Didn’t happen. Maybe tomorrow.
Maple glazed Eastern Gray Squirrel! :chuckle:
I had no idea it took that much cooking down to make maple syrup.
Post by: Blacktail135 on February 14, 2021, 09:29:02 PM
Post by: Dan-o on February 14, 2021, 09:56:14 PM
I know next to nothing about this, so fun to follow along.
Thanks.
Post by: LDennis24 on February 15, 2021, 12:31:29 PM
Post by: Skyvalhunter on February 15, 2021, 01:03:28 PM
Post by: Blacktail135 on February 15, 2021, 06:16:51 PM
Post by: Blacktail135 on February 15, 2021, 06:24:00 PM
Post by: Blacktail135 on February 15, 2021, 06:28:56 PM
Post by: Stein on February 15, 2021, 06:40:21 PM
Post by: Blacktail135 on February 15, 2021, 06:47:15 PM
Post by: KFhunter on February 17, 2021, 02:28:12 PM
https://spokane.craigslist.org/grd/d/chattaroy-maple-sap-tap-system-and-how/7278763987.html
Post by: pianoman9701 on February 17, 2021, 03:37:08 PM
I hope it works great for you! I grew up sugaring in NH, great late winter-early spring activity.
Where abouts? I moved here from Fitzwilliam (south of Keene) 32 years ago. My science teacher had a sugar house and tapped thousands of trees using poly tubing and troughs to collect. His science class would take part at least one day each year. 40:1 ratio for grade A Amber. :tup:
Post by: Stein on February 17, 2021, 04:33:25 PM
Post by: C-Money on February 17, 2021, 05:17:35 PM
Post by: Angry Perch on February 18, 2021, 11:24:57 AM
I'm bummed, all we have are fir trees and blackberry bushes, pretty sure neither of those will work.
Ya, if you're going to tap blackberry bushes, you may want to have a couple units of blood handy! :chuckle:
Post by: Rob on February 18, 2021, 11:32:43 AM
Post by: highside74 on February 18, 2021, 12:01:47 PM
I'm bummed, all we have are fir trees and blackberry bushes, pretty sure neither of those will work.
Who needs Maple syrup when you can make Blackberry syrup? :tup: :IBCOOL:
Post by: lokidog on February 19, 2021, 05:46:32 PM
Post by: JimmyHoffa on February 19, 2021, 05:54:24 PM
So, an FYI from when I did this on a fairly large scale (70+ gallons collected and lots overflowed), trees that were in or near water produced much more sap than ones farther away from draws on a hillside. I was using wine bottles for collection and had many that were full so I have no idea how much I missed.Other than the volume difference, did you notice any variety in tanning or sugar content between different growing conditions?
Post by: lokidog on February 19, 2021, 06:29:03 PM
So, an FYI from when I did this on a fairly large scale (70+ gallons collected and lots overflowed), trees that were in or near water produced much more sap than ones farther away from draws on a hillside. I was using wine bottles for collection and had many that were full so I have no idea how much I missed.Other than the volume difference, did you notice any variety in tanning or sugar content between different growing conditions?
I dumped them all together so did not do any testing. I'm looking forward to living in northern WI for my next syrup adventure. :chuckle:
Post by: Blacktail135 on February 19, 2021, 06:47:15 PM
Post by: Blacktail135 on February 19, 2021, 08:40:33 PM
Post by: Blacktail135 on February 19, 2021, 08:43:17 PM
Post by: Angry Perch on February 19, 2021, 09:20:39 PM
Post by: pianoman9701 on February 20, 2021, 12:21:11 PM
I ended up getting 12 ounces of syrup (out of 5 gallons of sap). 2-5 ounce bottles that’ll be given away to family. 2 ounces for me! 😁 Might get more sap. Depends on weather. I’ll leave taps in until the buds start growing.
If the ratio for this variety is the same as a sugar maple (40:1), you should get 3.2 oz per gallon, or 16 oz per 5 gallons. Doesn't sound like much of a difference, but you'll increase your yield by 34%. Kind of hard to measure on the boil. Sugar houses use the color as their guide. Amber is considered the highest grade for commercial production. See the chart below. Amber is 2nd from the left.
Excellent job producing your own syrup. Making it yourself increases the sweetness!
Post by: Blacktail135 on February 20, 2021, 05:15:12 PM
Post by: Jpmiller on February 20, 2021, 05:21:49 PM
Post by: pianoman9701 on February 20, 2021, 06:01:57 PM
Post by: Blacktail135 on February 20, 2021, 06:15:32 PM
Post by: Pegasus on February 21, 2021, 01:13:02 PM
Post by: LDennis24 on February 22, 2021, 02:42:06 PM
Post by: CoryTDF on February 22, 2021, 02:52:51 PM
So, I got some great advice when I wanted to tap some trees at my house. None of them were sugar maples but they did produce and I got about a pint worth from the trees in my yard. IT was fun to do and something that I hope to do more of. It's hard to get a good flow as the weather does not get cold enough long enough. You want it to freeze at night and thaw in the day. That is best for sap collection.
As stated for sugar maple it is 40:1. No wonder it is so expensive! lol
Post by: pianoman9701 on February 22, 2021, 06:30:45 PM
Now you have to find some birch trees to tap. Never done it myself but have purchased the finished syrup. Really different flavor. Enjoyed your posts here since I grew up in the East in sugar maple country. I think you are the first I have seen out here to tap trees in the West.
Birch sap in its natural state is prized by chefs across North America.
Post by: LDennis24 on February 26, 2021, 01:27:58 PM
https://www.amazon.com/Award-Winning-Escuminac-Canadian-Yellow/dp/B075CRRKF7/ref=asc_df_B075CRRKF7/?tag=hyprod-20&linkCode=df0&hvadid=241985142715&hvpos=&hvnetw=g&hvrand=12405502743074327992&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9033726&hvtargid=pla-450132933744&psc=1&th=1
16oz of birch syrup for almost $50!
Post by: Pegasus on February 27, 2021, 08:17:23 AM
I found this on Amazon!
https://www.amazon.com/Award-Winning-Escuminac-Canadian-Yellow/dp/B075CRRKF7/ref=asc_df_B075CRRKF7/?tag=hyprod-20&linkCode=df0&hvadid=241985142715&hvpos=&hvnetw=g&hvrand=12405502743074327992&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9033726&hvtargid=pla-450132933744&psc=1&th=1
16oz of birch syrup for almost $50!
Only about 4000 gallons worldwide are produced each year of birch syrup, hence the high price. Takes 100 gallons of sap to make a gallon of syrup. Link explains the process: https://alaskabirchsyrup.com/product/pure-birch-syrup/
Post by: Blacktail135 on February 27, 2021, 04:39:01 PM
Post by: LDennis24 on February 28, 2021, 12:20:08 AM
Post by: AL WORRELLS KID on March 01, 2021, 04:21:30 PM
Post by: Bigshooter on March 01, 2021, 05:21:13 PM
Post by: Blacktail135 on March 01, 2021, 05:37:34 PM
Post by: Blacktail135 on March 01, 2021, 05:51:00 PM
Post by: Dan-o on March 01, 2021, 05:59:23 PM
FYI. I used this candy thermometer and it kinda sucked! It had some water beading inside the tube that made it hard to read the temperature of the syrup....which was important since when boiling, the temperature goes from 212 to 219 (when you pull the syrup from the heat) kinda fast. I’m gonna get a different one for next year.
The temperature goes up when you pull the heat?
Post by: Blacktail135 on March 01, 2021, 06:29:21 PM
Post by: Bigshooter on March 02, 2021, 05:12:06 AM
You’re gonna get a lot of syrup! 👍
It'd be cool if i did.
Post by: LDennis24 on March 02, 2021, 07:15:21 PM
The temperature of the sap is around 212 when boiling, then as it starts to turn into syrup the temperature climbs (kinda fast). Then pull pot from heat when temperature hits 219. You can also tell when “it’s there” by the size and “look” of the bubbles. They tend to be uniform in size and they look “oily?” but it’s best to go by temperature.
Yes sugar is a delicate creature when you are cooking it. Have you guys ever tried making your own hard ball or rock candy or caramels. You have to hit a certain temp sometimes and then quickly pull the heat or drop it in cool water etc to have it turn out a certain way. Look up how to make candies!
Post by: LDennis24 on March 02, 2021, 07:16:37 PM
Post by: JimmyHoffa on March 02, 2021, 08:38:05 PM
Post by: lokidog on March 03, 2021, 07:29:37 PM
You’re gonna get a lot of syrup! 👍
Not..... :chuckle:
Post by: Blacktail135 on March 04, 2021, 06:10:21 PM
Post by: Blacktail135 on March 04, 2021, 06:12:37 PM
Post by: GWP on March 04, 2021, 06:16:47 PM
The temperature of the sap is around 212 when boiling, then as it starts to turn into syrup the temperature climbs (kinda fast). Then pull pot from heat when temperature hits 219. You can also tell when “it’s there” by the size and “look” of the bubbles. They tend to be uniform in size and they look “oily?” but it’s best to go by temperature.
Yes sugar is a delicate creature when you are cooking it. Have you guys ever tried making your own hard ball or rock candy or caramels. You have to hit a certain temp sometimes and then quickly pull the heat or drop it in cool water etc to have it turn out a certain way. Look up how to make candies!
I enjoy baking and making cookies and candy. Have made all of the above. Lots of work! Don’t do it much any more because I also like eating what I make...
This is a fun thread though! Keep us posted!
Post by: Bigshooter on March 04, 2021, 10:27:40 PM
Post by: Blacktail135 on March 05, 2021, 04:01:20 PM
Post by: LDennis24 on April 24, 2021, 03:12:46 PM