You boil it til a certain temp. 219 degrees to be exact. Boil most outside and finish on the stove in a sauce pan.
yep. I help my buddy with his operation. we usually put out about 500 gallons a year. going to be higher this year with the reverse osmosis machine. last year the pump that sucks the sap out of the trees increased production significantly. it's fun but a lot of work.
Oh the joys of living in a small town. I can go into Willy's barbershop get a hair cut, get some gun smithing done or pick up dozen farm eggs and a jug of maple syrup. One stop shopping.
Living in Vermont, the largest producer of maple syrup in the US, I grew up with my grandfather making 600 - 800 gallons a year. All of the sap was gathered by buckets. A good friend of mine made a little over 30,000 gallons last years and has increased to a little over 85,000 taps and is shooting for 125,000 taps when he gets his new property all set up.
We don't have many maples here but I discovered the other day that walnut trees can be used instead. I immediately ordered ten taps and lines, I just got them yesterday and haven't got them in yet but hoping to do it tomorrow. Maybe it's too late but I'm going to give it a go anyway.
Daytime highs 45-55, night time lows 25-35 and trending upwards quickly. We probably have a couple more weeks of those temps. 28 right now as I type this at 7:35am
Yeah you might still have time. Those are ideal temps for sap to flow. Freeze over night and 40's during the day.
Well I got two gallons of black walnut sap today from the ten taps. Boiled down to one cup of walnut syrup. It tastes nothing like maple syrup so if you hear anyone say it tastes mostly like maple, tell them they're full of crap. It is just as good though, it just has a different flavor. I'd say it tastes like a very mild pecan flavored sugar syrup. It's pretty amazing.
