4d023 - 2y
Maple sugaring thread: boiling sap #[0]
f2b7c - 2y
Still outside and making steam. 1 back flue pan, 2 front pans, about 3 1/2 by 8 feet of surface area and 15 cord of wood. 650 tapped trees this year. Up to about 50 gal syrup, but only 15 filtered and bottled.
I can't imagine managing that size of an operation. It's 10x more than what I'm doing here. Is sugaring all you do until the season is done or do you still have time to do other things? What's your process for filtering?
Still have full time job teaching, and I drive bus route for our small school. I get pretty tired for 5 weeks. I built the evaporator and can shut it pretty tight and it will smoulder all day at work, run hard when I'm home, shoulder through night. It will go through about 70 gal when I'm at work. For filtering I put it in buckets for 2 days to couple weeks and let it settle. Pour syrup off top and reheat. Barely filters anything because settling takes most out. Settling changed my life. I have a pretty good system and once lit the fire may go for a week. As you saw from the scorched pan my system is not flawless as I get too busy and tired.
Amazing! Thanks for all the helpful information. I hope you sell it all for sats this year!
I have to save some. My cousins next door run an organic vegetable farm. They go to farmers markets and have repeat customers. (But the cash I get gets converted to sats when I get it.)
