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Country Discussion Topics
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Maple sap storage
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Tomahawk    Posted 02-17-2004 at 15:53:26       [Reply]  [Send Email]
It's gotta stay cold, right? So, how does everyone do this?? I only tap about 10 trees so it takes quite a while to collect enough sap for a burn. In the past, I've put the sap in a garbage can type container that is buried in a snow bank. I guess it works as the syrup is pretty good. But, what does everyone else do?


Rob    Posted 02-26-2009 at 12:18:07       [Reply]  [Send Email]
So no one replied as to how to keep it cold if there is no snow on the ground and your only tapping 10-20 trees and need to keep it all cold. Can I just pur it into gallon jugs and stick it in my fridge?


Tomahawk    Posted 02-17-2004 at 18:24:51       [Reply]  [No Email]
Thanks everyone. Mike> the 55 gallon drums are then left outside, right?

Another question> My "season" usually doesn't start until late Feb/early Mrach. But, it was pretty warm here in New York City last weekend so I tapped my first few trees and got an immediate and heavy flow. Sunday, it turned MUCH colder and the sap in the buckets is now frozen. Can it still be used? Will it change the flavor?


TimV    Posted 02-17-2004 at 19:36:10       [Reply]  [No Email]
Tomahawk: It shouldn't hurt at all to be frozen--I'm up quite a bit north of you--about 2 hours above Syracuse, and a lot of times we'll have sap freeze in the buckets. In fact, we used to keep an old cow tub around to collect frozen disks from the top of the buckets. We'd just toss them in the holding tanks and let them nelt, then boil them up with the rest of the sap.


Tomahawk    Posted 02-17-2004 at 20:09:27       [Reply]  [No Email]
Thanks Tim. BTW, have you started tapping the trees yet? Or is it still too early?


TimV    Posted 02-18-2004 at 07:27:28       [Reply]  [No Email]
Tomahawk: We haven't ran our sugarbush in a few years, due to time constraints. However, I still help out a bit at a few friend's sugarbushes. People who run mainly tubing have started to clear out their lines, though no one local has started tapping yet. However, with the warm-up we're supposed to be getting, it won't be long now--probably within a week. Salmoneye is correct about the ice--the solid part has very little sugar in it. However, we would still boil it, as my grandfather couldn't stand to see anything go to waste, and even the ice has SOME sugar remaining. The extra effort wasn't that great, and a solution that is too concentrated can sometimes yield darker syrup. Granting that most long-time syrup makers prefer the darker syrup as being more flavorful, the lighter grades sell at a premium, and therefore are more commercially valuable.


Salmoneye    Posted 02-18-2004 at 02:29:10       [Reply]  [No Email]
If you are talking the WHOLE bucket froze, then you can let it thaw and use it...If you have a full bucket that just gets a couple inches of ice on it overnight, toss the ice chunk because in stead of 3% sugar the ice is less than 1%...Most of the sugar is still in solution in the remaining liquid...It is a 'poor-mans reverse osmosis' machine at work...

Look at a full bucket that has frozen solid sometime...The Ice will get darker brown as you get to the bottom as the sugar is 'forced' downward in the solution as it freezes...

I swear...


mike    Posted 02-17-2004 at 18:10:16       [Reply]  [No Email]
around here a lot of 55gallon plastic drums are readily availible for asking nicely or a small donation. The proprionic acid ones clean up nicely w/ a hot water rince. CIP detergent drums are much more difficult to clean


Salmoneye    Posted 02-18-2004 at 02:22:32       [Reply]  [No Email]
You can get food grade drums from doughnut companies for around $10-$15 usually...They come with jelly in them...


Everyone else?    Posted 02-17-2004 at 17:27:51       [Reply]  [No Email]
Everyone does it differently...Half the fun ;-)

The 'worst' option according to the people that tell us what to do, is anything galvanized or with lead solder...The more time exposed to solder, galvanized metal or 'tinning' like on the inside of a milk-can or the inside of an old English Tin pan, the more lead in the sap/syrup...

That said...I use a 300 gallon galvanized stock-tank for temp storage...If it will be around 24-48 hours galvanized is fine if not 'inside'...I also now have a 350 gallon stainless milk tank with double wall construction...

For the small amounts you seem to be talking about, what you are doing is pretty darn good...

PS.....Some of the most 'flavourful' syrup is from sap that has worked a bit...It will not be super light or clear, but will be dark, thick and have lots of flavour...

All depends what you want...

Salmoneye


Ret    Posted 02-17-2004 at 20:31:20       [Reply]  [No Email]
how far south do they tap suger maples for syrup?
Got any idea? Or, why does it seem it is just done where the winters are cold?
REt


Les    Posted 02-18-2004 at 02:45:41       [Reply]  [No Email]
There is a guy in Cashtown, PA who came from here originally who sugars.


Salmoneye    Posted 02-18-2004 at 02:20:44       [Reply]  [No Email]
I know a guy in West Virginia that is tapped out right now...I think he is running 500 plus taps this year...

You can ask the guys at the site below...Good bunch...


Les    Posted 02-17-2004 at 17:25:32       [Reply]  [No Email]
The longer it sits around the poorer the quality of the syrup. Boil it as quick as you can. Keep it as cold as you can until you boil it.


Tomahawk    Posted 02-17-2004 at 23:02:24       [Reply]  [No Email]
Good question Ret. I'm not aware of anyone remotely close to where I live that taps maples for syrup...just me. My friends/family think I'm nuts.


Tomahawk    Posted 02-18-2004 at 09:03:44       [Reply]  [No Email]
I want to thank everyone who contributed to this discussion. This is my third year of "sugaring" and this is the first time I have actually had a "live" conversation concerning the pratrice. Like I said, no one around here does this.

This was great and gave me tremendous insight. I have read all of the archived posts on this board with respect to sugaring as well. Thanks Salmoneye for all of your informative past posts and pictures too!

If I have any further questions as I proceed, should I post them in this thread or start a new one? Just wondering what the proper protocol is around here. Thanks again "everyone!!!"


Start anew...    Posted 02-18-2004 at 09:07:41       [Reply]  [No Email]
Most people seem to only read a page or two of the 'current' posts, so it is probably better to start a new thread...

And you are welcome...

I have been sugaring off and on for 30 years...

I still have no clue, but I can usually point you to someone that 'might' have an answer LOL



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