Boiling Sap Into Maple Syrup | Small Scale
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- čas přidán 2. 04. 2023
- Today we are boiling sap into maple syrup on our small scale evaporator. Learn step by step how to make maple syrup in your own backyard! Everything you need to know for tapping, collecting, storing, boiling and bottling maple syrup.
We love syrup season, and making our own homemade maple syrup is the first sign of spring. We tap 30 sugar maple trees in New Brunswick, Canada.
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A few tips to help your boiling. Try to keep no more then 2” in the pan easier to keep it boiling then a half to a full pan. Second chop your wood to smaller pieces I don’t put anything in bigger then the size of my fist. Cris cross the wood when loading don’t stack them all same way as it promotes the fire to breath more and cause a hotter fire. Add another section of chimney to it will help the draw of fresh air into the fire. Happy boiling
I think they're doing just fine.
Hello
Fellow Tappers, here is a little trick I put together for collecting sap in the 20L Reliance Jugs. I took one cap and drilled a bunch of small holes into it so it can breathe. Then used a new funnel and mesh screen to pour into. I cut a bit off the bottom of the funnel to get it to flow faster. Works great and gets the large bits out.
This was my first yr doing maple syrup, we just finished last night. We had around 230 gal of sap and ended up with alittle over 5 gal of syrup, it's definitely a experience also watching videos help alot. We're in the mid Michigan area.
love how you both 'yum and nod' at the same time in your taste test.
I used to help collect sap for making syrup at Bear Trap Resort located on Many Point Lake in Northern Minnesota we had stainless steel tanks mounted on the back of 4wheelers and emptied it into an old stainless steel milk bulk tank plummed into an evaporator on top of a wood stove much like your set up,but I gotta say that clean up at the end of the season was darn hard work cleaning and sanitizing all those buckets ,I think we had 1500 buckets , we used to call the evaporator shed the sugar shack
That is a lot of bucket, we find 30 keeps us busy!
Hi from Québec
My kids and I really enjoyed this video. Your custom evaporator and hearing about how your process has evolved through experience was very impressive. Thank you for sharing!
Thanks so much, glad you enjoyed the video!
I love love Maple syrup! I bet the smell of your homestead is amazing while cookin that sap.
It is the best smell, I love walking into the kitchen while it is cooking!
Excellent 🎉
You two are doing great!
Great job all !!!
Interesting😁 thanks for sharing!
Love the smell in the sugar boiling room 😊!❤
We in Northern New Jersey are getting close to tapping our trees and starting a new sugaring season thanks for sharing.
How'd it go? I also live in NJ and was thinking about trying this. Hope it went well.
Thanks for sharing . It's definitely a process but it sounds with it . Looking forward to making my own .😊
Thanks for sharing 😋
Great explanation on tree identification and the whole process of collecting sap to producing the syrup. It is a fun process and tried it once tapping a few maple trees in our yard and used a turkey frier in the driveway to boil the sap down. Made about a pint of delicious syrup.
Thanks so much! It is a lot of fun.
Cute couple. Great vid.
Great video!
Nice job keep up the good work 🎉🎉🎉
When you put the old shirt over it use the arm pit area of the shirt. It adds a wonderful aroma to the maple syrup..
Great job 👏 😊😊
Thank you!
Thank you! You gave us an excellent video. I was told to also use a 'hydrometer' near the end of the boiling. We will also check that thought out.
Thanks! And yes hydrometers can be a great tool. We have just used a thermometer but know people that prefer the hydrometer. Happy boiling!
Mark the trees you want to tap in the fall before the leaves drop
👍👍👍👍👍
🌷♥
Because of the steam coming from your evaporator, I couldn’t tell how the sap moves from one bay to the next? Your evaporator setup looks like a more layered process than my set up, which is just a propane burner and a large 50 qt pot. Not sure how that’s going to work but I’m giving it a try, anyway!
can you put a float on warning pan
Curious as to why you don't just draw off at 219 direct from the pans? Save you from transferring it to the stove top.
Some people do this. We find it more difficult to control the temperature on the fire so more possibility of taking the syrup to far. We prefer being able to adjust the temperature at the end on the stove, just to be sure we get it off at 219.
Can you give link to your evaporater you purchased in Quebec ? I am interested in getting one . Thanks.
Unfortunately he no longer is in business. I would recommend this style if you find it elsewhere, we really like it!
Does the sap transfer from each chamber of the evaporator by itself?
Yes it does because as water evaporates, sap thickens, increasing in sugar density and it travels through the continuous-flow pan, until what is left is syrup! (it is being pushed by the sap added at one end)
Here is why:
There are a number of gradients at play when sugaring, but probably the most important one is the density gradient that results from changes in sugar concentration as water evaporates and sap turns to syrup.
If you have a flat open pan (20” x 30”) with no divisions. You put the sap in, start the fire, water boils off and you add more sap. Now you have a density gradient: the denser liquid is at the bottom of the pan and the less-dense liquid is at the top of the pan. Every time you add sap, that density gradient forms (and kills your boil). So you have to keep boiling and boiling until the entire pan is the same density, and then you draw it all off. That is the batch process (we used to do). The gradient works against you, not for you, when you batch.
The concentration gradient works for you in a continuous-flow pan (what we have). If you have a divided pan (20” x 30”) with two divides, what you have is a pan that operates as if it is a 10” x 60” pan, squashed over the firebox. You putt the sap in, start the fire, water boils off, you add more sap to one end of the pan only, and you’ve rearranged the gradient into a flowing river, where the less dense liquid pushes the denser liquid toward the pour-off, instead of it just settling at the bottom.
I hope this helps!
What happened to the sugar shack.
It is near our cabin, but this year we are living away for work so are making it here. Next year we will be back at the sugar shack!
Good vid! We're boiling in NE Conecticut! 2024 🪵🔥🍁
Great video!
Thank you!