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Maple Syrup


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#16 JRJ OFFLINE  

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Posted March 05, 2013 - 09:29 PM

Yes maple wine does sound good, Is there any special name one needs to look for here in the states.

 

Dick



#17 New.Canadian.DB.Owner OFFLINE  

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Posted March 05, 2013 - 10:39 PM

I'm not sure there is a commercial manufacturer.  I make it from sap that hasn't boiled long enough to become syrup.  I stop when the sap is about (and I do mean about) 2*C above the boil point of water.  Once it cools, I check the PA level and add sap or syrup to get to a PA of 14%.  Then, I put it in a 1 gallon jug with a package of wine yeast (1118) and toss on an airlock.  From there it is just standard wine making, but it does need to age for about a year.



#18 KennyP ONLINE  

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Posted March 06, 2013 - 06:02 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.

I love molasses! Nothing like hotcakes w/ peanut butter spread on top & warm molasses over that!


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#19 jms180 ONLINE  

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Posted March 06, 2013 - 07:01 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.

A road trip would be nice but a long haul for me. Thank you for the information have a great day



#20 robert_p43 OFFLINE  

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Posted March 10, 2013 - 07:17 PM

I grew up in a small New England village and as a child, we would tap that big old maple that was in the front yard.  We would also get permission from a couple of neighbors to tap their trees and my mom would boil it down.

Around the mid eighties, I lived out in the woods and the woman, who is now my wife, helped me tap some trees and we boiled down on an old wood stove that we set up in the yard.  We had so much fun doing things like that but a year or so later, we moved to Southwest Florida.

We live in Virginia now and I buy my syrup from the supermarket, making sure it's from Vermont, New Hampshire, or Canada.

There is sugar making here some and in March, there is a maple festival in Highland County, not far from here.


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#21 pigsitter OFFLINE  

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Posted March 10, 2013 - 07:24 PM

This thread just reminded me of a good funny maple syrup story from my area recently,hope you guys get as much of a kick out of it as a bunch of us locals did!

http://www.inquisitr...meth-lab-video/


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#22 WNYTractorTinkerer ONLINE  

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Posted March 10, 2013 - 07:50 PM

We have folks making syrup all over our area..  We are planning a trip to the Maple Tree Inn here soon..  They have some great syrup and you never leave hungry!!

 

http://www.cartwrigh...pletreeinn.com/


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#23 tinner OFFLINE  

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Posted March 15, 2013 - 04:59 PM

My wife would give my left arm for a gallon of maple syrup, not that watered down stuff that has maple seasoning in it but the real stuff.  When I was in Vermont on business a few years back I brought her back a gallon.........should have brought a 55 gal. drum.


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#24 Amigatec OFFLINE  

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Posted March 16, 2013 - 04:48 AM

I've got a maple tree how hard is it to tap a tree?

#25 New.Canadian.DB.Owner OFFLINE  

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Posted March 16, 2013 - 08:01 AM

Dirt simple.  Drill a 7/16" hole about 1 1/2" deep at about 4 feet off the ground.  Pound in a spigot.  Hang a bucket & lid.  Job Done.

 

When the season is done, remove the spigot & pound in a piece of 1/2" wooden dowel & cut flush with the bark.

 

You need temperatures to be 5* above freezing in the day and 5* below freezing at night for the sap to run.


Edited by New.Canadian.DB.Owner, March 16, 2013 - 08:03 AM.

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#26 Amigatec OFFLINE  

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Posted March 16, 2013 - 08:07 AM

I may try this, but it's to late this year.


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#27 daytime dave OFFLINE  

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Posted March 16, 2013 - 09:57 AM

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

 

larryd

 

Thank you Larry.  That just made my day with the thought and SMELL you just put into my head.  

 

Lot's of sugar shacks on the way up to camp.  Small family operations. 


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#28 motobreeder OFFLINE  

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Posted April 05, 2013 - 09:35 PM

My wife took the boys to NH for a spring break skiing trip and came back with this.

 

Opened it tonight.  Served in snifters over ice - yummy.

IMG_00000081.jpg



#29 daytime dave OFFLINE  

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Posted April 05, 2013 - 10:23 PM

This thread just reminded me of a good funny maple syrup story from my area recently,hope you guys get as much of a kick out of it as a bunch of us locals did!

http://www.inquisitr...meth-lab-video/

 

You can't fix stupid.






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