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Author Topic: It's sugaring time!  (Read 6427 times)

1tigger

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Re: It's sugaring time!
« Reply #15 on: Apr 03, 2007, 12:37 PM »
Gonna have to try and find a local that does this and try and talk them out of some .
I dint realize there was different grades too .
just always bought the usual log cabin .

adkRoy

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Re: It's sugaring time!
« Reply #16 on: Apr 03, 2007, 01:26 PM »
I like the dark grade stuff because it has more flavor. A lot of people like the light amber because it looks pretty in the glass bottles.

shrub

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Re: It's sugaring time!
« Reply #17 on: Apr 03, 2007, 02:23 PM »
Great stuff, Im glad to see some other people doing it independently. It is very rewarding. My dad and I made about 16oz, this year, just enough for the two of us. How long can it be stored in the fridge? Weve been usuing it with pancakes and stuff but dont know how long it is "safe"

if its in the can with the seal it will last a long time without any refrigeration,once the seal is broken it must be refrigerated and will last for over a year.
She said that if i go fishin one more time she was gonna leave me....whell im gonna miss her!!

pikemaster789

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Re: It's sugaring time!
« Reply #18 on: Apr 03, 2007, 06:19 PM »
I also have one more question. When we put our syrup in the jar, after a week or two of sitting, sugar crystals start to form and separate. Why is that and how do you prevent it?


Fishing is life

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Gump

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Re: It's sugaring time!
« Reply #19 on: Apr 03, 2007, 08:03 PM »
Quote
I dint realize there was different grades too .
just always bought the usual log cabin .

Most of the stuff you buy at store isn't more than corn syrup and flavoring, not the real mckoy.


"Why do you go on these trips with me , Ed?"

adkRoy

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Re: It's sugaring time!
« Reply #20 on: Apr 04, 2007, 06:35 AM »
I also have one more question. When we put our syrup in the jar, after a week or two of sitting, sugar crystals start to form and separate. Why is that and how do you prevent it?

That is just from the sugar crystalizing. It is because when we bottle the syrup it is very hot but as it coools the sugar may be over saturated and the excess sugar will start to crystalize. It tastes like a maple rock candy. You can also microwave the jar for about 15-30 seconds before using it. Make sure the cap is off though.

Stump Puller

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Re: It's sugaring time!
« Reply #21 on: Apr 16, 2007, 06:57 PM »
Hey adkRoy, with that evapourator of yours, how big of a batch can you do in a day?
Lets be safe out there, and set the Iron

adkRoy

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Re: It's sugaring time!
« Reply #22 on: Apr 17, 2007, 07:32 AM »
We can do about a pint an hour with that evaporator. It is ment for up to 50 taps. We are just a small operation. Mostly for ourselves, family and friends. Anything else we sell but not much.

Stump Puller

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Re: It's sugaring time!
« Reply #23 on: Apr 17, 2007, 06:57 PM »
Thats what I'm looking for, thats all I'm planning on doing is for the family and friends. When you say, 50 taps, does that mean 50 buckets of sap?
Lets be safe out there, and set the Iron

pondpro

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Re: It's sugaring time!
« Reply #24 on: Apr 17, 2007, 07:34 PM »
nice set yupp
Tommy G.

adkRoy

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Re: It's sugaring time!
« Reply #25 on: Apr 18, 2007, 07:49 AM »
Thats what I'm looking for, thats all I'm planning on doing is for the family and friends. When you say, 50 taps, does that mean 50 buckets of sap?

50 taps means 50 trees tapped. See my first picture. We can boil about 50-70 gallons of sap down in 1 day (10-12 hours) of boiling.

shrub

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Re: It's sugaring time!
« Reply #26 on: Apr 18, 2007, 08:36 AM »
hey roy, did you buy your pan at bascoms?
She said that if i go fishin one more time she was gonna leave me....whell im gonna miss her!!

adkRoy

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Re: It's sugaring time!
« Reply #27 on: Apr 18, 2007, 10:10 AM »
hey roy, did you buy your pan at bascoms?

No we bought our's at Shaver Hill Farm over by Jefferson NY.

Buckski

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Re: It's sugaring time!
« Reply #28 on: Apr 20, 2007, 02:18 PM »
man from the title I thought someone was getting a brazillian done!
Internet heros give it a rest!

 



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