Posted by Adirondack case guy on April 26, 2013 at 17:44:45 from (74.69.160.79):
In Reply to: Adirondack case guy posted by Kornfused on April 26, 2013 at 16:14:35:
Rule o thumb is that it takes 40gal. of sap to make 1 gal syrup. That is all dependant on the sugar content of the sap. 2% sugar in sap is average. sap is usually sweeter during the first few runs, as the trees don't release the acumilated sugar until the spring runs begin. As the season progresses, the sugar content reduces and the sap becomes bitter as the tree buds develope, making for much longer boil time and darker syrup. Barometric pressure, and ambiant humidity also veries boil time, considerably. It takes us 10-14 hrs, to boil down 2000 gals of sap, form a cold start. Back when we were running 3500 buckets, the evaporators never had to be relit, as there was only about a 4hr. period when they were left, untended, and not refueled, but there was enough heat to continue the evaporation process, and the float boxes kept the evaporators from boiling dry as long as there was adiquit sap let in the storage tanks. We had 3000 gals of storage then plus 3 275 gal sap buggies that could be left full at the end of the day, and dumped into the storage tanks before leaving the sugar house in the wee hrs. of the morning. When the season is winding down, we normally barrel the dark syrup and sell it to comercial buyers. Fancy and light amber syrup command higher prices, but if you want true maple flavor the medium and dark amber grades are more desirable. The darker grades are used by comercial companys to make maple flavored products and also used to be used in tobacco products. Hope this answers some of your questions. Loren, the Acg.
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