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Country Discussion Topics
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Syrup Sheeting
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Salmoneye    Posted 03-20-2004 at 11:00:41       [Reply]  [No Email]
Finally got to boil this AM and take a pic of what we have always called 'sheeting'...Once you can recognized it, you are well on your way to being almost as accurate as a thermometer or hydrometer for telling you when you have reached syrup...I can also tell you when it has gone just a tad too long and when you need to hurry and add a scoop or two of fresher stuff to 'blend back' to the desired sheeting level...

Darn hard to do it and get a good pic at the same time ;-)

This pic is when it is just turning the corner of 7 degrees over the boiling point of water...Appx 66% sugar content...



Lazy Al    Posted 03-20-2004 at 12:42:58       [Reply]  [No Email]
Thanks for the picture Saloneye .
So when it's right it comes out of the pan like a sheet ? As the word says But then when it is not good enough it would run like water right ? So if it has went to far what happens ?
I was talking to a young guy who taps many trees .Asked him about it and he never does it that way . Always uses and hydrometer or what ever they are called . He has two reverse osmosis tanks and it cuts it from 40 to 1 to about 18 to 1 and has their woods piped with vacuum pumps and on a good day is running a 1 inch pipe full to the sap house . He invited me over to see it which I hope to do soon. Aint never to old to learn something .
Al


Salmoneye    Posted 03-20-2004 at 13:54:31       [Reply]  [No Email]
What I am doing is sorta sliding the scoop back and forth in the boiling syrup to get it as hot as possible...Then you bring it up quickly to almost eye level over the pan...If the sap has condensed enough to legally be called syrup, it will start to sheet off the scoop...By The time it is going by to beyond syrup it will sheet in great chunks sometimes the whole width of the scoop and up to a couple inches long...

Hard to explain but easy to see when it gets there...When I start up for the day I usually watch my temp and when I know it is getting close I will check with the hydrometer...That way I have 'calibrated' the thermometer to the hydrometer...Then I can watch the temp and the scoop and only need to use the hydrometer a bit throughout the day...

Hydrometer (specific gravity) is the only 'legal' method of measuring syrup density...


Al    Posted 03-20-2004 at 14:11:57       [Reply]  [No Email]
Thanks . That's what I was wanting to know .
Always thought I would like to try tapping some trees If I ever get caught up around here . I still can't get to my woods with a tractor
for the snow.
Al


Greg VT    Posted 03-20-2004 at 11:17:05       [Reply]  [No Email]
Man that smells good...

;-)


Oh Yah...    Posted 03-20-2004 at 11:21:44       [Reply]  [No Email]
Had a shackful this AM...Tiny place and we ended up with 8 of us in there...I had expected it to run today, but not to be...Turned nasty about 10 am here and started to snow like crazy...Got a quick inch of sugar snow and then it just quit...Just enough to tick me off ;-)

Salmoneye


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