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Maple Syrup


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#1 New.Canadian.DB.Owner OFFLINE  

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Posted March 04, 2013 - 10:22 PM

Saps a running.  Anyone else tapping?


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#2 Cat385B ONLINE  

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Posted March 04, 2013 - 10:48 PM

I know of a couple that do over in WI. Best of luck with the harvest!
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#3 Texas Deere and Horse OFFLINE  

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Posted March 05, 2013 - 12:37 AM

DB, When you get done, :wave: send me a bottle to test for you. I wouldn't want you to get or anything. :D


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#4 A.C.T. OFFLINE  

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Posted March 05, 2013 - 12:41 AM

Good stuff. Keep it flowing boys!


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#5 powerking56 OFFLINE  

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Posted March 05, 2013 - 06:01 AM

Season started early and with a good run, but now the temps did not cooperate this past weeknd and it is not looking good for the next few days either.   I'm not tapping this year but several friends have a about 500 taps out between them.  We have a couple BIG operations in the area and they have about 7-8 thousand taps each. 


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#6 larryd OFFLINE  

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Posted March 05, 2013 - 06:02 AM

Good fresh maple syrup is hard to beat  Fried biscuits ice cream with maple syrup. Delicious .

 

larryd


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#7 JDBrian OFFLINE  

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Posted March 05, 2013 - 06:24 AM

http://www.acadianma...expid=6930869-0

 

If you guys like maple syrup this ought to make your mouth water. This company is just a few miles from our place and just up the road from our church. Most years the church has a big pancake breakfast in the spring and they supply us with maple syrup and other products.


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#8 Amigatec OFFLINE  

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Posted March 05, 2013 - 06:50 AM

Yep I'm a sap at times.
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#9 jms180 ONLINE  

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Posted March 05, 2013 - 07:13 AM

no maple syrup around here. Do you cook it after it is collected?


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#10 New.Canadian.DB.Owner OFFLINE  

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Posted March 05, 2013 - 07:46 AM

no maple syrup around here. Do you cook it after it is collected?

We boil it down.  It starts like water & reduces about 45:1 until you have syrup.


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#11 motobreeder OFFLINE  

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Posted March 05, 2013 - 07:53 AM

no maple syrup around here. Do you cook it after it is collected?

I see a need for a road trip. 

I grew up making about 10 gal of syrup per year - not knowing how maple syrup is made feels odd. . But that's why we have the internet - to share our experiences. 

 

During spring, when temps pass across freezing on a daily basis, the trees start sending water and nutrients to the branches. 

 

The process is to drill a hole in the tree and insert a spout to direct the sap into a container. The sap is collected and has a small quantity of sugar. The sap is boiled to reduce the water. 

 

This reduction usually reduces about 40 to 1. 40 gal of sap for 1 gal of syrup.  We would keep adding sap to the pan until we could finish off with enough syrup to not burn. 

 

There are a lot of other factors that affect the taste and colour. The sub-species of maple tree, the time in the season and the processing.  A slow boil will make darker syrup than a fast boil.  

 

 

Although light coloured syrup is considered better, I prefer a darker syrup.


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#12 jms180 ONLINE  

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Posted March 05, 2013 - 10:15 AM

 

When i was a kid I remember making molasses syrup with my grandfather and his brothers. I attached a video I found on youtube hope link works if not i will try again. Its was hot work cutting that sorghum cane in summer time.


Edited by jms180, March 05, 2013 - 10:26 AM.

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#13 JDBrian OFFLINE  

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Posted March 05, 2013 - 11:27 AM

 
 

I see a need for a road trip. 
I grew up making about 10 gal of syrup per year - not knowing how maple syrup is made feels odd. . But that's why we have the internet - to share our experiences. 
 
During spring, when temps pass across freezing on a daily basis, the trees start sending water and nutrients to the branches. 
 
The process is to drill a hole in the tree and insert a spout to direct the sap into a container. The sap is collected and has a small quantity of sugar. The sap is boiled to reduce the water. 
 
This reduction usually reduces about 40 to 1. 40 gal of sap for 1 gal of syrup.  We would keep adding sap to the pan until we could finish off with enough syrup to not burn. 
 
There are a lot of other factors that affect the taste and colour. The sub-species of maple tree, the time in the season and the processing.  A slow boil will make darker syrup than a fast boil.  
 
 
Although light coloured syrup is considered better, I prefer a darker syrup.

 
It's prime weather for sap to run here. Below freezing at night and above during the day.
 
 
 
 
 
 
 
 


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#14 New.Canadian.DB.Owner OFFLINE  

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Posted March 05, 2013 - 07:45 PM

How many of you also make maple wine?  We made an amber & a light maple wine last year.   :thumbs:  :thumbs:  We'll be making more this year! 


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#15 motobreeder OFFLINE  

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Posted March 05, 2013 - 09:00 PM

How many of you also make maple wine?  We made an amber & a light maple wine last year.   :thumbs:  :thumbs:  We'll be making more this year! 

 

I was suggesting that our southern friends need to check out a cabane sucre.

 

Familiar with April Wine, but Maple Wine sounds even better.


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