Adirondack case guy
Well-known Member
Well,
"Disapointing" is the operative word. We started cutting firewood for the evaporarators back in November. As of yesterday the woodshed is looking mostly empty. We have made only 274 gal. of Medium Amber syrup, from 2150 buckets.
If we don't get some freezing nights in the near future, we are done, with only half of the production we were hopeing for. A lot of work for little production this year, and we still have to take down the buckets, wash them and clean up all the equipment, for next year.
You have to love it to do it!!, but this bush has made syrup for near a hundred years now, and have learned to take the bad with the good.
O well next year is comming.
We are still using 1960's equipment, no reverse osmosis, and shinney stainless steel equipment, other than the front pans on the old Grimm evaporators. We still make maple syrup that is thick , has a bit of smoke flavor and is the real mecoy, and made the old fashoned way.
When my good friend Jon f-mn was here yesterday he met 3 generations of our family still active in continuing the legasy.
Loren, the Acg.
PS my e-mail is open for further questions.
"Disapointing" is the operative word. We started cutting firewood for the evaporarators back in November. As of yesterday the woodshed is looking mostly empty. We have made only 274 gal. of Medium Amber syrup, from 2150 buckets.
If we don't get some freezing nights in the near future, we are done, with only half of the production we were hopeing for. A lot of work for little production this year, and we still have to take down the buckets, wash them and clean up all the equipment, for next year.
You have to love it to do it!!, but this bush has made syrup for near a hundred years now, and have learned to take the bad with the good.
O well next year is comming.
We are still using 1960's equipment, no reverse osmosis, and shinney stainless steel equipment, other than the front pans on the old Grimm evaporators. We still make maple syrup that is thick , has a bit of smoke flavor and is the real mecoy, and made the old fashoned way.
When my good friend Jon f-mn was here yesterday he met 3 generations of our family still active in continuing the legasy.
Loren, the Acg.
PS my e-mail is open for further questions.
