Home made maple syrup.... MONEY 2-26-16

[daveomak]

It's almost time to tap those trees....   Maple, Alder, Birch etc... I understand they all make very good syrup....

 

[ak1]

Most sugar is in sugar maple. Others less so. Birch and alder even less. Lot's of work.

 

[ak1]

Try this on for size.... Hickory syrup.... I've got some 4yrs old.... really really good.

 

[wurm slinger]

 
It's almost time to tap those trees....   Maple, Alder, Birch etc... I understand they all make very good syrup....

Temps here in Mid Michigan hitting near 40 this weekend but dropping back into the teens and twenty's after that. Won't be long and me and the boys will be getting our taps, buckets and hose around. Will try and have everything taped by the third week of Feb. (sooner if the weather says so). We only tap the maple and few Box Elder trees, try to keep it around 40-45 taps. Last year was a good year for us, we produced 7 gallons of finished product. Would love if the weather cooperates and allows it again this year. Its amazing how much of that stuff you go through when you make it yourself and there's plenty to go around!

 

[wurm slinger]

 
Try this on for size.... Hickory syrup.... I've got some 4yrs old.... really really good.

Never heard of Hickory. I know people tap Black Walnut but I have never had luck at with couple trees I have access to. I have had Birch Syrup and it tasted the same as Maple and much much more work. I will stick to my Maples.

 

[daveomak]

WOW !!!!  that's cool.... I would love a quart...  I have 2 trees that are big enough to tap...  I burnt the first batch of syrup last year...   Once it gets close, you should stay close to the stove...    I'm not making that mistake again, I hope...

 

[wurm slinger]

Send me a PM in March and I will hook ya up.

 

[mowin]

I used to make maple syrup in my younger days. Had a small commercial evaporator. My best yr was 60 gal.
Lots of work, but lots of fun also.

And yes, when finishing on the kitchen stove, don't walk away. You will regret it as your wife will not be happy. Lol

 

[arkage82]

 
Never heard of Hickory. I know people tap Black Walnut but I have never had luck at with couple trees I have access to. I have had Birch Syrup and it tasted the same as Maple and much much more work. I will stick to my Maples.

Hickory syrup is actually a tea made from the toasted bark and then used to flavor a sugar based syrup. First time I heard about it, I thought, Hey, I have some extra spiles laying around and I have plenty of shagbark trees, maybe I'll try some. Fortunately, before I went to bleed the trees, I did some internet work and avoided looking like a fool. 

Been tapping maples for a long time. Seems like my best syrup comes middle to end of the run. Some early (can't wait) taps have produced a syrup with a burned/smoky flavor. Good for candy but not the best for table fare. 

Been wanting to try Black Walnut, but I'm afraid to drill trees that might be more valuable as veneer logs. Maybe some day. 

 

[daveomak]

Below are the threads I started last winter...  My FIRST attempt at maple syrup....   I made a few mistakes but a valuable learning experience for sure......

http://www.smokingmeatforums.com/t/181167/maple-syrup-finally

http://www.smokingmeatforums.com/t/180851/boiling-down-maple-sap-to-make-syrup

http://www.smokingmeatforums.com/t/179656/maple-tree-tapping

 

[mowin]

Hickory syrup is actually a tea made from the toasted bark and then used to flavor a sugar based syrup. First time I heard about it, I thought, Hey, I have some extra spiles laying around and I have plenty of shagbark trees, maybe I'll try some. Fortunately, before I went to bleed the trees, I did some internet work and avoided looking like a fool. 

Been tapping maples for a long time. Seems like my best syrup comes middle to end of the run. Some early (can't wait) taps have produced a syrup with a burned/smoky flavor. Good for candy but not the best for table fare. 

Been wanting to try Black Walnut, but I'm afraid to drill trees that might be more valuable as veneer logs. Maybe some day. 

How are you boiling it down? In a big pan or do you have a evaporator? I've never had a burnt flavor on early runs. Grade A light amber isn't as flavorful as dark amber which comes from the middle of the run. Much better in my opinion. Towards the end I usually produced a grade B. Bitter tasting, but good for cooking/baking.

Hope you have a great season. I'll keep my fingers crossed for cold nights, warm days for ya.

 

[wurm slinger]

How are you boiling it down? In a big pan or do you have a evaporator? I've never had a burnt flavor on early runs. Grade A light amber isn't as flavorful as dark amber which comes from the middle of the run. Much better in my opinion. Towards the end I usually produced a grade B. Bitter tasting, but good for cooking/baking.

Hope you have a great season. I'll keep my fingers crossed for cold nights, warm days for ya.

This has also been my experience. We gained access to a neighbors maple grove and our first 100 gallons last year (try to run 100 gallon patches) produced some of the finest we have ever made. The layers of flavor were endless and something I hope to repeat this year.

 

[arkage82]

I use hotel pans on top of my woodstove, so long as I can keep up with the flow (only tapping with about 25 spiles). (One warming tray, one hard boiling tray and one finishing tray). The "burnt" flavor isn't because it's burning......... it's more of an odd caramel after taste. I've had it the past 3 years, and it always goes away when the sap is running in the "sweet spot" (I usually get antsy and get some trees tapped way too early and I think that's my problem). 

Last year, I got overwhelmed the first week of April and I started hard boiling on top of a gas stove hooked up to a 100 pounder outside. If anything would have burned my syrup, it would have been that, and quite the opposite, I produced some of the best syrup ever (flavor, consistency and thickness) from that procedure. 

 

[arkage82]

Two years ago, I finally swallowed my pride and gave up on trying to finish my syrup by the (7 degrees above boiling and back of the spoon combination method).  After getting beat up on other forums about the best way, I finally bought a syrup hydrometer, and man, what a difference. Much better consistency and by far, a much better end product. 

Biggest "complaint" about my syrup (more like "suggestions" as no one was willing to openly criticize it lest they be cut off from future supply) was that it was "too thin". Most accepted this as the nature of the beast- real syrup must not be as "good" as Aunt Jemima. Since switching over to the hydrometer, most won't buy off the shelf anymore. Flavored corn syrup is no comparison to real maple syrup cooked perfectly. 

Like everything else, it's a constant learning process. I tweak my hobby every year, learning new things and trying new things. Currently producing 7-8 gallons/year (if the weather cooperates) and that is more than enough for family and friends. (I'm always popular at the family Christmas party.) ;-)

 

[wurm slinger]

arkage82, if you would prefer a thicker syrup try going a couple degrees past optimal temp. Assuming your at the 219.5 deg mark for "pure Maple syrup" try taking up to 220.5 - 221 even 221.5 will be ok with no sugar crystalization. We prefer a thicker syrup and bring ours to 221-221.5 deg on the instant read thermometer. It will amaze you how much longer it takes and how much volume you loose by increasing it that little.

 

[arkage82]

Yeah, I tried playing around with temps, but I make a bunch of small batches (maybe the reason for my "off flavor early season"- will explain below), and there was no consistency on the batches. Yesterday the atmospheric pressure was high, today it's rock bottom, tomorrow it's middling...... all affecting the boiling point and hence the finished product. The hydrometer takes all guess work out. Does it float at the red line? Yep, it's perfect, or Nope, it needs to cook some more. I should have swallowed my ego years ago and went this route. 

On the off flavor: Possibly what the issue is, is that I settle my syrup after final boil and filter. When I have enough, approximately a half gallon or more, then I jar it all up in one batch. If I have to wait for more accumulation, I will let my "settling jar" sit in the fridge. Often there is a collection of niter in it, and I'm being advised that if it sets too long with too much niter, it will impart this flavoring to the final product, along with any syrup added to it to make a full batch.

When the season is in full swing, I don't leave my settling jar for more than a day. It goes that quick. So, I think I'm going to sit a bit longer this year before bleeding any trees and see if my problem disappears. 

 

[mp4s]

I'm in central WI and have been cooking for 10 years or so...it's a sickness. We had about 250 spikes out last year and bottled 76 gallons. We use the hydrometer method and pull off straight from the evaporator when it's about a half point shy of done because it always seems to keep cooking for a bit. If it needs any touch up we do that when we filter and bottle. I have to rebrick my arch this spring and my try injecting air over the fire to see how that works.

 

[radioguy]

Great thread!  Nothing like the real thing.  We have relatives in Vermont.  One mandatory stop is a visit to their neighbors for a jug of syrup.

RG

 

[daveomak]

I'm in central WI and have been cooking for 10 years or so...it's a sickness. We had about 250 spikes out last year and bottled 76 gallons. We use the hydrometer method and pull off straight from the evaporator when it's about a half point shy of done because it always seems to keep cooking for a bit. If it needs any touch up we do that when we filter and bottle. I have to rebrick my arch this spring and my try injecting air over the fire to see how that works.

What are you trying to accomplish by injecting the air over the fire ???

 

[wurm slinger]

MP4S, your operation there is much much larger than anything I am into. My pan is about the size of the pan in the middle, I am boiling off about 8 gallons an hour and to be honest that's enough for me. To go bigger would cost me $$$. Your pre-heater is a big advantage over mine, no pre-heater and long recovery times when re-filling. How many gallons you going through in an hour?