On the contrary, thousands of people do it as a hobby every year. You don't need a 50 grand RO setup to make perfectly acceptable syrup. Small-scale syrup making can easily be done using any pail available--gallon ice cream containers, 3.5 or 5-gallon plastic pails, or the newer-style plastic bags, plus of course any standard buckets are all commonly used. Spouts (spiles) are cheap and easy to come by, a 2-dollar garage-sale bit brace and a 7/16 drill bit will drill holes just as well as a gas-powered tapper, just slower. Boiling can easily be done on a kitchen stove, a wood heating stove, or an easily-constructed outdoor arch, using any available pan, with wider and shallower ones usually preferred as they evaporate faster. Obviously, they syrup produced may vary in color and flavor from mass-produced syrup, but that's part of the charm, and once you get some experience, it's quite possible to make syrup every bit as tasty as what you can buy from a commercial producer. In fact, many maple connoisseurs prefer small-batch syrup to commercial offerings for the same reason as small-batch whiskey--the process imparts flavor and aroma notes that the large commercial products often lack. As a rough guideline, 1 tap can be expected to produce around a quart of syrup per year, so 20 trees puts you in the neighborhood of 5 gallons of syrup--plenty for your own consumption and a much-appreciated gift to friends and helpers.
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Today's Featured Article - Engine Valves - Some Helpful Information - by Staff. Intake - On the intake stroke the piston moves doward, sucking in carburized fuel through the open intake valve. Exhaust valve is closed. Compression - With both the intake and exhaust valves closed, the pistons upward stroke compresses or squeezes the fuel into the combustion chamber. Firing - Ignited by the spark, the compressed fuel explodes and forces the piston downward on its power stroke. Intake and exhaust valves are closed. Exhaust valves and seats are exp
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