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Country Discussion Topics
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Making Steam...
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Salmoneye    Posted 03-09-2004 at 03:58:45       [Reply]  [No Email]
Did my first boil yesterday and took some pics...Drew off maybe a gallon once it I finish it off...Have to go buy a case of jugs today...



dave 50 8n    Posted 03-09-2004 at 13:14:56       [Reply]  [No Email]
I must have missed a website listing stuff for sale..that maple butter sounds good...will you consider shipping "over the hill?"

Just lable it,"designer...." (fill in the blank," and it'll sell out here like hotcakes....er lattes. (sp?)


Salmoneye    Posted 03-09-2004 at 13:28:34       [Reply]  [No Email]
I'll announce when I 'open for business'...The place that I pointed Fawteen to for his maple butter is the place I buy some of my supplies...

I just went to get a case of quart jugs and was rear-ended by a young lad trying to get to work...Seems he thought he was late...And after all was said and done he was really late...

State Trooper let it be known to both of us that it was not my fault...As my Wifes car was still 'legal', he let me drive home...The lad was going to need a tow due to his self-inflicted 'defective equipment'...


dave 50 8n    Posted 03-09-2004 at 15:09:34       [Reply]  [No Email]
...hopefully no neck pain....


deadcarp -sopa pillas    Posted 03-09-2004 at 10:50:24       [Reply]  [No Email]
oh man - you make a batch of fresh sopa pillas, pop one open, have plenty of butter and maple syrup handy - i'm in heaven. who's got time for viagra? lol


TimV    Posted 03-09-2004 at 06:20:51       [Reply]  [No Email]
Salmoneye: Nice little setup you've got there! I saw your reply to my post a few days back regarding tapping 3,000 buckets, but didn't see it until it was off the front page, and so I didn't respond. You're right--3,000 buckets is more than I'd like to do, but they usually have plenty of "help" from visitors who think it's a blast to help them gather. We topped out at about 2,000 taps in our woods back in the early '80s, and had about 500 more on tubing. Even that was on the top end of what I consider practical, though we have a couple of local sugarbushes that tap upwards of 5,000 buckets. The neighbor's woods I was referring to would be a perfect candidate for tubing--it's on a series of sand hills and they could gravity-drain most of the woods directly to the shanty. However, these are people who never quite get around to upgrading ANYTHING, much less their sugaring equipment, and as the majority of the help gets paid in syrup, their overhead isn't enough of a burden for them to switch to tubing.


I hear ya...    Posted 03-09-2004 at 07:10:02       [Reply]  [No Email]
I used to run mainly buckets with a few short tube runs of maybe 5 taps into milk cans and such...

I know a few people that still do all buckets, but they are family and friend operations...Nothing for money really...Just people keeping family traditions alive...

I never ran a line till a few years ago...I have learned alot and learn every time I hang more line...By this time next year I am hoping (planning?) on being up to 250 taps all on lines and vacuumed here...Also have access to lots more trees...

I warn everyone...It gets literally in your blood...Hot syrup off the evaporator before filtering is where it's at...

My kid almost made me cry yesterday...I got her off the bus and the steam was just wafting the 50 yards to where we were standing and she stuck her nose in the air and just simply went 'Mmmm'...


TimV    Posted 03-09-2004 at 08:59:49       [Reply]  [No Email]
Not to mention coffee from the back pan (you get awful good at gauging where to draw it from to be as sweet as you want it) hot dogs boiled in sap, wax on snow with dill pickles, and the lunches for the gathering crew. The family I mentioned above may not pay much, but they are legendary cooks. You will NOT go away hungry, and usually the first load after lunch goes a bit slowly until everyone "wears off" the overindulgence! The owner's mother makes a chili that will darn near melt the bowls, (not to mention the bowels....) and there's always venison, homemade pies, salads, cookies and so forth in case you're a bit hungry later on.


curious    Posted 03-09-2004 at 05:23:20       [Reply]  [Send Email]
Very nice setup.I was wondering if the pan is sloped toward the front of your evaporator so the heavier syrup flows down.I just wasn't sure how it flows from sap to the finish pan.Thanks,
naz


Nope...    Posted 03-09-2004 at 06:09:31       [Reply]  [No Email]
Set you pans level and add fresh sap at the front...As it concentrates (evaporates) the front level is effectively 'lower' so everything 'runs' from the farthest section back forcing the more concentrated sap forward toward the draw...

Just keep the fresh stuff coming in the back and it all works itself out like magic...

I do love this game and often (I have lots of 'time' while boiling) wonder on the first guys to 'think' this stuff up some 100+ years ago...


Nope...    Posted 03-09-2004 at 06:04:29       [Reply]  [No Email]
Set you pans level and add fresh sap at the front...As it concentrates (evaporates) the front level is effectively 'lower' so everything 'runs' from the farthest section back forcing the more concentrated sap forward toward the draw...

Just keep the fresh stuff coming in the back and it all works itself out like magic...

I do love this game and often (I have lots of 'time' while boiling) wonder on the first guys to 'think' this stuff up some 100+ years ago...


SteveB    Posted 03-09-2004 at 05:19:39       [Reply]  [No Email]
To get the specific gravity correct are you boiling till a given temperature is reached or do you use a hygrometer? Also, how do you filter all the "sand" out? I filtered mine twice thru a clean bed sheet and I still have sediment at the bottom of the jars.


Salmoneye    Posted 03-09-2004 at 05:59:30       [Reply]  [No Email]
I use three methods to tell me when it is 'syrup'...The first is temp...Next to the draw I have a large dial thermometer that I use to tell me when I am approaching 7 degrees over 'boiling water'...Needs to be calibrated daily to allow for changing barometric pressure...2nd thing I use (and the only 'lawful' test) is my hydrometer...Third method (and the one that I trust the most) is the 'sheeting test'...You can literally 'watch' the change to syrup by using the scoop...You get the scoop hot in the pan and then lift it to eye level...You can see when the syrup is done by the propensity of the stuff to 'sheet' off the straight edge of the scoop as opposed to just dripping off...Hard to explain, but I could show you...I will try next time I boil to get a good pic of 'sheeting'...

As for filtering out the sugar sand (aka nitre)...You would be better off using the sheet inside an old felt 'crusher' hat...Traditional filters are made from thick, bleached wool felt...They are usually in 5 and 8 quart sizes and have loops on the top edge for hanging...I also use a pelon pre-filter...You are better off filtering before it gets to syrup as it will run through the filter much easier...After filtering I will 'finish' and sometimes (especially if packing in glass) filter again...

Sugar sand won't hurt you and is in fact just the mineral precipitate that is present in the sap...I know some people that don't 'filter' at all, they just pack in barrels and let it settle out and then will repack in a couple months by just pumping out the syrup down to the sand in the barrel...

The link below should be able to answer most questions having to do with Maple...



Fawteen - Hey Salmoneye    Posted 03-09-2004 at 04:16:22       [Reply]  [No Email]
Ping me, wouldya?


I would...    Posted 03-09-2004 at 05:00:05       [Reply]  [No Email]
But danged if I can find you in my jumble of files...

Do you still have the Yahoo account that has to do with your name?

Only addy I can come up with...If so I just sent you a note at that addy... LOL

Salmoneye,


Thanks, mah friend!    Posted 03-09-2004 at 07:58:46       [Reply]  [No Email]
Got to the site, and ordered me a pound!

Folks, we's talking about Maple Butter. For a heathen like me, a slab of toasted homemade bread, slathered with Maple Butter is about as close to heaven as I expect to get.

Fawteen, who is laying in supplies for a sugar coma...


Anytime...    Posted 03-09-2004 at 08:30:26       [Reply]  [No Email]
I will work on the Wife and my Sister to get in gear and play with some of my syrup to see what they can come up with...

One thing I have in my head is a 'candy' much like a large 'truffle'...I want a maple flavoured creamy center with Shag-Bark Hickory nuts and then dunked in Chocolate...Maybe try both milk and dark semi-sweet...

The 'yuppy' store at the top of the hill sells a cup of coffee and a 'truffle' for $4 and they run out of fresh truffles from Lake Champlain Chocolates every morning by 10...

Salmoneye, Who Wants To Make A Batch Every Week And Keep Himself In Tractor Money Forever LOL


Fawteen    Posted 03-09-2004 at 10:02:34       [Reply]  [No Email]
Mmmmmmm...Chocolate truffles with maplebutter centers. Prolly illegal in some states.

Obviously, you'd need a discriminating Taster-Tester.

As it happens, I'm available...



Great...    Posted 03-09-2004 at 10:54:28       [Reply]  [No Email]
Now I HAVE to get this into production...

Salmoneye


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