How soon for sap to run?

[Stick in Mud]

Funny you mention 2012 being a bad year. I was looking at the old records for sap harvest over the last 50 years, and 2012 was the worst by far. The old guys at the shack seem to think this year won't be a repeat because of the forecasted lower temps, but they also think you can smoke cigars and drink whisk(e)y in heaven, so they're on the optimistic end of things. Baptists they are not.

[DaSwede]

Well, I went home for lunch, and my "dry" maple was running like a sieve! I had to run and put some spiles in it quick and hang some buckets. Kind of excited about it. First time doing this.

[DaSwede]

How long can I refrigerate sap? Probably won't boil until Sunday...

[StillwaterAaron]

I have been getting at least a gallon per tap the last 3 days.

[pushbutton]

Till it spoils. How long is that?....till it spoils Years we have had decent snow with temps in the 30's/low 40's, would bury the buckets in snow and suppose let it go 3 days or so till boiling. Guess a fridge would be a lot like that if turned down low enough. Takes up a lot of space though, and would be leary of a week. Not from a bacterial aspect, your going to boil it for hours upon hours....more about the potential "rancid" taste after all the time spent. What i would suggest is to keep somewhat up on boiling....by reducing it to 213ish, then storing it in the fridge till you finish it off. Often will hold it in the fridge for much longer periods when the higher sugar content, which will retard the spoiling, plus it takes up way less space.

[Stick in Mud]

Is there any way we can ferment this stuff?

[pushbutton]

I have read you can. Apparently you lose a lot of flavor in the fermentation process, so end of season c grade would probably be best....as well as having some skills in brewing/wine making as you will most likely be kind of winging it. Guess some people also do a combo mead with like 50 percent honey as a starter.

[zzammon]

It will absolutly ferment. Comes out the tree at 3% sugar. Plenty of natural yeast in the sap and in the air. If left to sit it will ferment on its own. Not good for syrup and likely won't taste very good.

Just heard the report from Little Falls Area. 45 gallons of sap from 35 taps over the last 3 days. Not great, but it's better than last week.

[teal50]

It has been running in the Fort Ripley area for about 10 days. Started out very slow until mid-week than ran hard. Moderate run yesterday.

[delcecchi]

Is there any way we can ferment this stuff?

Yah sure. Just google "maple wine" .

Here is one of the results that starts with sap.. (although you could boil it down some and not add the sugar)

http://winemaking.jackkeller.net/request132.asp

[Stick in Mud]

Interesting. Thanks for sharing the info.....I wonder if my buddies who homebrew would be interested in it. I'll definitely pass it along.

[delcecchi]

Probably also can make maple beer. Much less global warming than making maple syrup from fossil fuel.

[Stick in Mud]

Maybe. One of my friends just screwed up a batch that came out completely flat--no bubbles at all. I guess he should worry more about his carbon (dioxide) footprint.

[delcecchi]

Just run it through the soda stream.

Must not have left enough residual sugar when it was bottled? I'm not a home brew guy but the fizz must come from some residual fermentation in the bottle.

[Stick in Mud]

I'm no home-brewer either, but he was trying to make a batch that had a very high alcohol content....too high, in fact, because it killed all the yeast and stopped the fermenting.

[pushbutton]

but he was trying to make a batch that had a very high alcohol content....too high, in fact, because it killed all the yeast and stopped the fermenting.

No shame in that!!!

[delcecchi]

I'm no home-brewer either, but he was trying to make a batch that had a very high alcohol content....too high, in fact, because it killed all the yeast and stopped the fermenting.

I can see where that would do it.

[Stick in Mud]

Yep, and now he's trying to force CO2 into it..somehow. These homebrew guys talk too much fancy talk for a fella from central Minnesota.

[delcecchi]

Here is the easy way... or something on this order.

All sorts of gadgets for carbonating beverages.

[zzammon]

I have been pulling about 1 gallon of sap per tap per day over the last 3 days in south central MN. Boxelder trees are running well.

[zzammon]

Pails near Little Falls are overflowing.

[Gissert]

My wife checked out taps today. 140 taps on drop lines and 5 gallon buckets. Most had at least a gallon, some had up to 3 and 4. Frozen tight, but should be able to collect tomorrow afternoon. Wish I was not out of town...got someone to run the boiler for the 70 I have stashed now, and the wife will run it all day Sunday until I get back. Should turn out to be an excellent season if this forecast holds up.

[Gissert]

They were gushing today. wife pulled 150 gallons of of 2/3 of our 140 taps. gonna boil a couple more hours and grab a few hours of sleep and hit it hard tomorrow. Lovely, gin clear sap too.

[zzammon]

Cooked down 150 gallons of sap over the weekend for 4 gallons of amber syrup. Puts me at 5 3/4 gallons for the year, plenty for me. Pulled taps and cleaned up. Sap was still running nice and clear. See you next year.

[Gissert]

Got another 170 today for 320 over the last two days. Did several draws off the the big pan and have about 6 gallons of 219 degree in the finish pan that I will reheat and check with the hydrometer in the morning, then filter.

Have about 10 more gallons of concentrate I will finish after that, and another 110 of raw sap to run thru yet.

Looks like the flow slowed this afternoon, but some good freezes are forecast for Thursday and Friday so I hope the reset button gets them going again this weekend.