Any sappers out there?

[john.wells]

nice set-up, Cherokee! Do you finish off the final product in a more controlled environment, and if so, is it safe to store the nearly finished product for a short time time until then? Also, does anyone know if it acceptable to freeze sap until a later time for boiling down?

[cherokee]

I finish off the final product at home bringing it to 219 degrees. It is too easy to burn it in the large pan. Here is a link to the rest of the photos I took. This first batch is really tasty.

http://www.tumblr.com/blog/butternut40

[cherokee]

John I would think if you stored it in the fridge you could finish it off later. Not sure how long though (few days, 1 week?). I normally finish it off right away and can it. It is a long day.

[john.wells]

you're darn right it is a long day! All I did was 8 gallons of sap and it was over 12 hours. It seems to me that you need to treat the sap like milk from something I read some time ago. I did collect the sap and refrigerated it in sterilized containers over the course of a week, and it didn't have any off colors/flavors/smells, and the syrup seemed to come out perfectly.

[pushbutton]

Yeah, don't take this as government guidelines for food safety.....but.....I usually boil till it hits 213 and then store it in the bottom of a turned down fridge for sometimes at least 3 or 4 days before finishing it off. Getting to old to put in those long nighters. My rationalization is that the high sugar content plus the low storing temp retards growth, and the fact that you are going to boil it for at least another half hour should probably take care of any bacteria that might form.

The freeze last night did start my taps running again and got another 30 gallons of sap today. Don't know when the trees will bud, but the weather forecast looks pretty good to keep this gig rolling for awhile. Thought I got into the game late, but guess not. If you live up "nort" would think there would be some good days ahead.....

[cherokee]

Here's a series of pics for anyone interested in the process of making maple syrup.

[zzammon]

Thanks for the pics, that is a nice setup. I must say, the use of gas cans caught my eye.

I save sap for up to a week in food grade 5 gal pails with 1 frozen milk jug in each pail. Replacing the ice as needed. Some people will cook down to "sweet" and freeze it, finishing it off a different day.

[cherokee]

They work out nicely but the blue water jugs work better. Smaller diameter hole. Just have to make sure the gas cans are sterile LOL

I have the real sap buckets but they can crack when it gets really cold. I have about 10 of the white plastic pails out with double taps bought from a professional sugar bush who closed out.

[Gary_l]

Nice pics, mine with the new camera where to large and when I cut them they wouldn't download. Final out come was 9 gals of syrup for 2013. Nice way to welcome spring in!! If anyone is interested in Blaine to try next year give me a shout. May try Birch mext year to switch things up (though the wife loves fresh maple syrup).Gulp wife read it and said were still doing maple also......can you say Stock up on firewood!

[Gary_l]

Couple of question for you cherokee, when do you filter your syrup and what is the size of your pan? Mine is 18"x36"x6" and I only fill to 2 " and try to maintain that level (which is roughly 5 gallons) I see your depth in your pan at least to start is deeper, do you maintain a deeper level through out your boil also? Just curious.

[cherokee]

Pan size is approximately 2 1/2 feet wide by 5' long with depth of about 7". I filter once before the final boil on stove top and also after it becomes maple syrup before canning.

If I stay overnight in the camper and boil for two days I will keep adding sap to the pan. I try not to add too much at a time to take away from the boil. I try to keep it half full when I do this (so roughly 3" or so)

[pushbutton]

Wish I had a set up like you or Gissert. Was going to make one but did not get one drop last year and did not want to put in the time thinking the dry summer/ fall would mean another bad year. Guess not. Apparently temperature has a lot more to do with the flow than ground moisture because, although I only have 7 trees tapped, getting close to 30 gallons a day and have more sap than I can keep up with. Luckily it snowed and dumped alot over the last few days. Just finishing up my second 3 gallon run with no end in sight. If anyone lives in the St. Cloud areas let me know if you want some sap. It is silver sap, but running really rich this year....probably 1.75 or so....and just as tasty as sugars. Hate to waste it, and dont know how to turn off the faucet......

[Gissert]

I hear ya Pushbutton. I got drowned in sap the first year I tapped and decided to build my evaporator. Wife collected 75 gallons today on 130 taps. Some buckets were overflowing, but still about 40 percent of the trees are dry, mostly the ones that have the most shade and deepest snow. Got a feeling this front coming thru will push out some more sap over the weekend.

[zzammon]

Went to the Sugar Bush west of Little Falls over the weekend. Cooked 130+ gallons of sap from 35 taps. The 5 gallon pails were overflowing. Collected at 11 am saturday and the 5 gallon pails were full and overflowing again by 5pm. Can't keep up anymore.

[Gissert]

Rollin through about 90 gallons today. This has been one crazy season...

Uploaded with ImageShack.us

[Lurch]

I'm jealous man. 40 taps out 6 gallons of sap, we been hit with storm after storm. Still have a foot and a half of snow in the woods.

[cherokee]

Gissert looking good. Crazy year for sure.

[Rick G]

Crazy year for sure.

It sure has been Long after I was done, and had my take for the year, my partners are still hard at it. They have been getting a couple hundred gallons of sap a week when the nights have been cold. I guess this weather is good for something

[mainbutter]

I'm jealous man. 40 taps out 6 gallons of sap, we been hit with storm after storm. Still have a foot and a half of snow in the woods.

It'll happen don't worry! I have a feeling the rest of spring will be slow, you guys will just start later than us and still have a great season.

Our north metro "test" trees are running like crazy, but as of last Friday we aren't really having much happen yet for our finlayson/askov/willow river area trees. I'm thinking this week is the turning point, should get word tomorrow if they are going!

[cherokee]

Mainbutter you should be in business this week I'm betting. I am going to boil down one more batch this weekend. It is turning out to be a good year in my neck of the woods.

[pushbutton]

I just pulled the plug yesterday. Been doing this every night for 2 weeks, have over 5 gallons finished, and more sap to do yet. Cant possibly eat that many pancakes. My syrup is getting crazy dark....darn near c grade.......lot more flavourful though, will have to find some way to cook with it. Mainbutter, what did you come up with for a reducer? Am using the box stove, and can attest it certainly is not good enough this year. Good luck to the northern folk........

[Gissert]

I finished 3.5 gallons yesterday, putting me up to 5 gallons for the season. So far, all had been grade A fancy light amber. I've never seen anything like this. Turning out to be a GREAT year. I am reducing the last of 110 gallons from yesterdays boil. It will be interesting to see what this batch yields. Threw out a fair amount of ice so this should be good sap.

[toughguy]

Cool thread. Thanks for sharing the pics.

[Gissert]

Pulled the plug on what was a very late, but excellent season. Finished up with 22 gallons of syrup, half being light amber, the remaining medium.

Bring on the fishing!

[cherokee]

I pulled the plug as well. I made about 5 gallons for myself and give away. It's fun to see the different setups out there. Many different ways to go about it.

I wouldn't mind building a sugar shack/shed/bunkhouse in the future. Maybe down the road. But for now, that's a wrap.