600 litres of maple sap collected during this really, really, REALLY insane sugaring season. I'm not the only person who wasn't going to tap this year, figuring we were in for a short and fairly unproductive season.
But everyone I know has been swamped in sap. It's meant for many late nights - on my best day to date I got 101l in one day and was up til 2:30 am before going to bed and then waking up at 7am and going to work. Then back home and turn on the burners yet again.
And no, I cannot yet answer any questions as to how much syrup I will get! I won't know until the sap stops flowing. And as the sugar content seems to be a little lower than the last two years, it makes it that much harder to predict.
Congratulations ... on all of those counts. I will really try and get something together to trade this year, if you end up with enough syrup.
Do you ever kept going to make maple sugar? Seems like it would be cheaper to ship and taste as good, and maybe could even be reconstituted into syrup ...
I agree, esp on the being less expensive to ship part - that costs a lot. I did try making maple sugar last year, but I just don't have the equipment necessary (like a professional-calibre KitchenAid stand mixer, which runs around $400 at the very least) to make it. Basically it can't be done by hand unless you have hours and plenty of arm strength to spare.
Does it just need constant stirring/kneading or also simultaneous heating?
Have you ever tried removing the (remaining) water (from the syrup) by freeze-drying? Seems like that might work for (very) small batches or "samples" ...
Does it just need constant stirring/kneading or also simultaneous heating?
Have you ever tried removing the (remaining) water (from the syrup) by freeze-drying? Seems like that might work for (very) small batches or "samples" ...
General_E...The poor man's RO method - ie freezing syrup which will make any excess water turn to ice - will only reduce it to Brix. I don't have a freeze-drier. When making sugar,the syrup needs to be heated to around 265 degrees, then constantly stirred as it thickens and becomes heavier and more granular, hence the need for a KitchenAid or even a Hobart.
Not today, that's for sure. Howling, wet snowstorm with gusts up to 60mph is going on right now. We'd at least have *considered* a quick run up next month, but I gather that's too late?
We'd at least have *considered* a quick run up next month, but I gather that's too late?
No, not at all! You make maple sugar from maple syrup, not the sap. It's the sap that has to be processed ASAP; once it's syrup, and especially once I get it all properly bottled, it's fine forever. Until it's been opened, then it has to be refrigerated.
And if I'm right I got lots of light batches early this season (#1-#3 usually are like this) and that's the best kind of syrup to make sugar from, as its lighter colour and flavours like marshmallow and vanilla aren't what people buy. It's the medium-grade stuff that is the classic amber and pronounced maple flavour that sells. The end batches are usually getting too dark and molasses-y/brown sugar in flavour.
Someone posted this on MT, showing the guy's end result, so I'll sift through that Minnesota thread and see how he did it. The good thing about maple sugar, you can make a lot from a very small amount of syrup!
We already have plans to head the other way (ie south) in mid May, but we'll see if we can manage a second trip. For various reasons we can't decide until after April 28th. But it would be fun to go back to Ontario again after all these years. I emigrated from the UK to Canada in Feb 1969 and worked at the Canada Center for Inland Waterways in Burlington, Ontario for about 18 months before heading west to Vancouver.
I just emailed someone on kijiji who has a brand-new kitchenaid in the box for sale for a great price...hopefully I can get it! Of course you two are always welcome to come and visit anyway :-)
I just emailed someone on kijiji who has a brand-new kitchenaid in the box for sale for a great price...hopefully I can get it! Of course you two are always welcome to come and visit anyway :-)
No didn't get that one, the lazy SOB had sold it a week ago and couldn't be bothered to delete his ad....I emailed someone in La Belle Province who has a gently used one for sale as she got a more powerful one for Xmas. So waiting to hear from Celine!
ETA: still no word from Ms Dion, so heard from someone who has a 300wt slightly used one for a very good price. Meeting them tomorrow morning (yes in a public place). Will have to find a place to put this suckah, those KitchenAids are BIG!
Exactly which model? Tilting or lifting, is the main distinction, plus of course power and capacity each format. The lifters are much sturdier than the tilters for heavy-duty work...
Tilting head, 4.5q, 300 watts...more than adequate for what I'm using it for. I'll be making the sugar in small quantities, not dumping in a litre at a time! And it's red :-)
Congrats on the haul of sap Susan, that's amazing!
Also, Bear/Penny, if you make it up, make it known, I know a lot of us would like to get to spend a day shooting with you guys, and I might be the only one who hasn't met you yet, and I'd like to...even if it means calling in *cough* sick *cough* at work to make it happen with scheduling ;)
Congrats on the haul of sap Susan, that's amazing!
Also, Bear/Penny, if you make it up, make it known, I know a lot of us would like to get to spend a day shooting with you guys, and I might be the only one who hasn't met you yet, and I'd like to...even if it means calling in *cough* sick *cough* at work to make it happen with scheduling ;)
You do know that there are government programs that monitor sites like this one right? :O).
If you do come up Bear, I would take this opportunity to remind you that I have a spare bedroom, a big yard and a relatively new BBQ.
Maybe we could convince some of the Ottawa area folks to organize a GTG and have a BBQ. I am certain that snaffles and RyanWwould both jump at the chance of meeting you fine folks.
Congrats on the haul of sap Susan, that's amazing!
Also, Bear/Penny, if you make it up, make it known, I know a lot of us would like to get to spend a day shooting with you guys, and I might be the only one who hasn't met you yet, and I'd like to...even if it means calling in *cough* sick *cough* at work to make it happen with scheduling ;)
You do know that there are government programs that monitor sites like this one right? :O).
If you do come up Bear, I would take this opportunity to remind you that I have a spare bedroom, a big yard and a relatively new BBQ.
Maybe we could convince some of the Ottawa area folks to organize a GTG and have a BBQ. I am certain that snaffles and RyanWwould both jump at the chance of meeting you fine folks.
Ray
yeah. I'm aware.
I also have a tonne of sick leave because I never use it, unlike many of my compatriots who use it as soon as it's allocated.
it may not be *right*, but in the end nobody is going to lose it over a single day off.
also, I'm one of those guys who goes into the office sick - my boss got mad at me for showing up the last time...so actually taking a day wouldn't be a bad thing if I am feeling "off" that day.
Maybe the news that I've finally pulled spiles after collecting a record 700l of sap, from only 6 trees (18 taps total) and have made 25-27l syrup would stoke interest in this crazy passion that consumes me for two months each spring?
But then maybe not...I'm feeling very invisible here these days.
That display from lighter to darker reminds me of my first introduction to Vermont sugaring season a number of years ago. A small sugar house offered tastings of each grade of freshly produced syrup. The owner smiled and guided us from lightest to darkest. Sequence of tasting can be important, just like in wine tasting. He carefully avoided influencing our choices, saying that it is all personal preference. But, after I decided the darker version is my favorite, he admitted that he, and many locals, also consider the darker types to be the "real" thing. Glad you had a productive season.
Bear...How much I get per batch varies depending on things like sugar content etc. My first batch is usually pretty small, like just over 1l, because there's often a short run, then a lull, then things really kick into gear and I aim for batches of 2.5-4l each.
In terms of the pretty glassware, I bought those bottles for $3.50 apiece, so they're only being used for display purposes, and these ones are only 100ml so not even 1/2 cup syrup in them! I don't have a grading kit so I take a pic like this to send her, with no colour alteration done at all, so she can visually grade them. Mostly the first four batches are light, with the 4th being extra-light. I just finished off #8 last night so it's not in the pic.
Bob...yep that VT sugarmaker was being smart and doing on-site market research! I also prefer the heavier, darker stuff I get at the end of season. Most of the early stuff is light in colour and flavour, very little classic maple flavour, more vanilla/marshmallowy. Most pro producers don't bother selling it but keep it for home use or blend with heavier stuff or make into maple sugar. Then by mid-season the maple flavour develops more, with other underlying flavour notes, and by the end there is often more of a brown sugar/molassesy flavour to it. If you Google 'Maple flavour wheel' you should be able to find the table showing 91 acceptable flavours that maple syrup can have.
