You can figure 20 good taps over the one month season will net around 400-500 gallons of sap on gravity. Double that for vacuum lines. You can also plan on about 10 good days. Those runs need to be boiled off rapidly (same day is best) to avoid bacterial growth. If the weather turns cold, the sap will have a longer shelf life. You can also boil off half the volume and save the fortified sap for several days until you boil again.
A 2x6 pan will need fire under all of it. If your propane burner only covers a 12" circle, you are doing only slightly better than a turkey fryer.
Time to boil is too vague. It depends on a lot of variables the most important being a large BTU input that is sheltered from the wind and placed at the right height. You will probably become sleep deprived at some point. You can't leave a boiling pan to eat dinner or watch your favorite TV program.
Some will say that a low volume producer should partially freeze his sap in gallon jugs in a freezer and discard the ice. If that is done 3 or 4 times, you might get to 30%-40% sugar. Finish the balance in a pot to get to 66%.
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