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Country Discussion Topics
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Salmoneye, is the sap flowing yet?
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CAH    Posted 02-26-2003 at 06:55:04       [Reply]  [No Email]
Salomoneye, is the sap flowing in your area yet? I got the taps out and had a few good days but things slowed down now with the freezing temps. How much syrup do you boil down each year?


Salmoneye    Posted 02-26-2003 at 07:00:03       [Reply]  [Send Email]
LOL!

It has been over freezing here for 2 days since November...According to the long term forcast, it looks like another couple weeks before we can expect our first run...

I am putting out 200 taps this year...If all is right with the world, should mean 50 gallons of syrup more or less...

How many taps are you running and where are you?



Ludwig    Posted 02-26-2003 at 08:13:02       [Reply]  [No Email]
Of course having not planned anything now is a lousy time to starting thinking about it, but I wonder if I'd ought to put out some taps.
Like you Salmoneye I think I've got at least a week before I need to worry about it being warm enough to bother, so maybe I do have enough time. I have like 10 taps I used to put out when I was in highschool. I don't eat alot of syrup so that'd probably last me half a year.
Hmmm, the friend who lets me keep my snowmobiles at his house has 2 forested acres. I've never really checked out what the trees are. Maybe today I'll strap on the old snowshoes and take a slog around and find out.


Salmoneye    Posted 02-26-2003 at 08:33:47       [Reply]  [Send Email]
If you want, go to Bascom Maple, and look at their used equipment...even if you do not buy from them, You can get some ideas...You can knock together an evapoartor from an old barrel and a flat pan...Easily will boil the sap from 20 taps or so...

http://www.bascommaple.com/store/used.php?cat=43


Ludwig    Posted 02-26-2003 at 09:45:42       [Reply]  [No Email]
Well, lessee, you'll really laugh at some of my prior experiments with boiling. The first year I did it in a big pot on an open fire, took forever, never did get very good syrup out of it.
Second year did it in two slightly smaller pots on a gas grill, again it took forever but I did get about a quart of good syrup out of that time.

I was thinking to use a flat pan across both burners of my little camp stove. I was given about 3 gallons of white gas thats been sitting around for awhile. Thought that maybe this would be a good way to give the old stove a workout and get rid of that gas. The gas was free so I'm only out my time. Figure if I've only got a few taps 3 gallons would probably be plenty.

Wood, on the other hand, is in fairly short supply around here this year. Anything burnable is getting snapped up at a brisk pace. Household wood piles are taking a terrible beating.


Salmoneye    Posted 02-26-2003 at 10:10:24       [Reply]  [Send Email]
I hear ya about the wood!

About the only thing I have left other than standing dead girdled ash, is my 'sugar' wood...And I AINT burning that to keep the family warm...They will have to fend for themselves!

LOL


Ludwig    Posted 02-26-2003 at 14:37:23       [Reply]  [No Email]
Its gettin so you can't hardly put your hands on a good pallet. I grabbed a couple the other day, but an old feller pulled up in a rusty old pickup. I'd scrounged with him before. He does all his heating with wood and I knew he need 'em more than me so they went out of my truck into his.


CAH    Posted 02-26-2003 at 07:06:00       [Reply]  [No Email]
I only run 35 taps. We make syrup for family and friends. The school wants to bring the kids out to see how it is done. I boil down over a fire with a custom made pan so it still takes a day to do a batch. I've been doing this for only 5 years, one of those things I always wanted to do now I can do it. I get a ton of questions everytime somebody finds out what I am doing.


Salmoneye    Posted 02-26-2003 at 07:17:15       [Reply]  [Send Email]
I used to help run 1300 buckets on the other side of town, but have not done it 'commercially' since about 83...The bush that my Great Uncle laid out here at my place 40+ years ago is ready and I can run about 300 here, all piped to the shack...once I build it ;-)...Doing 170 here this year and 30 along the road at my Moms...I want to be up to 500 next year and 1000 by the end of my '5-year plan'...The 'extra' 700 will be at my Moms and along the roads...I already have permission for 200 taps in the village area here...

2 months ago I was asked to run the same operation that I was in on years ago...Too darn much work for me alone with 1300 buckets and the whole place is flat so piping is right out...No electricity in the shack for a pump either...

Another of my big reasons for starting here is to show my Daughter what sugaring is all about...It gets in your blood...I have NO idea how you can keep it down to 35 taps LOL...

I just bought an old 2x6 arch and pans...Already planning on how to expand capacity for years to come...

What state are you in again? ;-)


CAH    Posted 02-26-2003 at 07:31:58       [Reply]  [No Email]
I am in southern Iowa. 35 is about all I can keep up with. I have them stretched out so it takes a while to collect each day. Do you boil for the entire flow? I usually quit before the flow stops. I plug the holes until the flow is over, I hope I am not doing any harm to the trees by plugging them. 4-5 gals is about all we do each year. Do you sell privatly or to a company? Or do you sell at all?


Salmoneye    Posted 02-26-2003 at 07:39:14       [Reply]  [Send Email]
When you say "I plug the holes until the flow is over", do you mean that once you get your 4-5 gallons of syruop finished that you pull your taps and plug the holes?



CAH    Posted 02-26-2003 at 07:45:40       [Reply]  [No Email]
Yes, once I get 4-5 gals of syrup, I will then plug the taps. Once the weather gets warm I get too busy to keep up. Two years ago it was so warm I was done for the year in January.


Yankee in Ok    Posted 02-26-2003 at 08:01:41       [Reply]  [No Email]
Boy do I miss home made fresh maple syrup.When I lived back east in R.I. before moving out here I would go to N.H.Or to Main or Vermont on vacation.Always went up in the winter months.Going into the small towns and having brekfast of pancakes,sausages or fresh maple cured bacon and FRESH SYRUP cant beat it.Man do I miss that alot.Beautiful country up there.The smells and sights and the people there are great.Never had a bad experience there at all.You folks are great.Salmoneye keep the syrup flowing.


Greg VT    Posted 02-26-2003 at 08:08:07       [Reply]  [Send Email]
About twenty years ago I was having breakfast in a diner in Idaho. Waitress brought my coffee,I looked around for the milk and could only find the non-dairy creamer so I asked her for some milk. A couple minutes later she brings out the pancakes and a tray with three different kinds of fruit toppings. I asked her if she had any maple syrup... she sighed, looked me right in the eye and said "you must be from Vermont".

LMAO

Nope she didn't have any maple syrup.


Salmoneye    Posted 02-26-2003 at 08:36:55       [Reply]  [Send Email]
My Wifes', Sisters' husband is from Conn...He'll sit at the table with us with his own bottle of Log Cabin...

Makes me want to retch and laugh in his face at the same time...SYRUP IS FREE, and he eats that junk...

I just don't get it...


Yankee in Ok    Posted 02-26-2003 at 09:51:24       [Reply]  [No Email]
Probably doesent know what is good for him.If I had fresh syrup available to me at your table,need I say more.How do you feel about fresh molasses on pancakes and biscuits.Do you make any or is that to hard to make?


Salmoneye    Posted 02-26-2003 at 10:14:55       [Reply]  [Send Email]
There are different molasses the way I understand...Regular and Black Strap...Regular is sugar cane juice and Black strap is sourghum juice boiled down...I have old 'Maple Evaporator' ads that state clearly that they can also be used for molasses production...So I assume the technique is the same...


Ludwig    Posted 02-26-2003 at 10:00:28       [Reply]  [No Email]
Molasses is a cane sugar derivative isn't it? I know its what they make good rum from, and rum is made in the islands, and on the islands they grow sugar cane...


Yankee in Ok    Posted 02-26-2003 at 13:07:09       [Reply]  [No Email]
And on the islands it is WARM rite now.Wish I was there.


Salmoneye    Posted 02-26-2003 at 07:55:44       [Reply]  [Send Email]
Really no reason to plug the holes...You could even find someone that would take or even buy the sap...

I would not plug the holes at all in fact...just pull your taps and let them start to seal up...


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