I will be very glad to answer your questions as we proceed into the season. To start with; the sap is very pure as it drips fron the spile driven into a drilled hole in the tree. The sap is a combination of water drawn up through the cambium layer of the maple tree and stored sugar that the tree produces. The sugar content usually averages about 2%+-. The water is boiled off as steam, and as the sugar content is concentrated it comes to a temp of about 221F adjusted for berometric pressure, to become syrup. We go by temp and a hydrometer to make sure the sap has become surup. A bit above that point we start drawing off the syrup from the evaporators, and continue drawing off until the temp drops back just below syrup, and then run it through cloth strainers on a caning vat to remove the sugar sand, (calcium and minerals that are in the sap) and then bottle it. With our evaporators the batches will run between 5 to 15 gal of syrup depending on weather conditions and when the syrup comes off in relation to when we stoked the fire last. We don't have modern day high tech RO machines. I don't know where you are located, but if you have a few maple trees on your property, you could make some yourself in your kitchen. My e-mail is open down in RH corner of this post. Give me a shout there, and I will answer all your question to the best of my ability. Loren
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Today's Featured Article - A Belt Pulley? Really Doing Something? - by Chris Pratt. Belt Pulleys! Most of us conjure up a picture of a massive thresher with a wide belt lazily arching to a tractor 35 feet away throwing a cloud of dust, straw and grain, and while nostalgic, not too practical a method of using our tractors. While this may have been the bread and butter of the belt work in the past (since this is what made the money on many farms), the smaller tasks may have been and still can be its real claim to fame. The thresher would bring in the harvest (and income) once a y
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