Boiling Sap Into Maple Syrup | Small Scale 

Thanks so much, glad you enjoyed the video!

It is the best smell, I love walking into the kitchen while it is cooking!

I think they're doing just fine.

Thank you!

Some people do this. We find it more difficult to control the temperature on the fire so more possibility of taking the syrup to far. We prefer being able to adjust the temperature at the end on the stove, just to be sure we get it off at 219.

Yes it does because as water evaporates, sap thickens, increasing in sugar density and it travels through the continuous-flow pan, until what is left is syrup! (it is being pushed by the sap added at one end) Here is why: There are a number of gradients at play when sugaring, but probably the most important one is the density gradient that results from changes in sugar concentration as water evaporates and sap turns to syrup. If you have a flat open pan (20” x 30”) with no divisions. You put the sap in, start the fire, water boils off and you add more sap. Now you have a density gradient: the denser liquid is at the bottom of the pan and the less-dense liquid is at the top of the pan. Every time you add sap, that density gradient forms (and kills your boil). So you have to keep boiling and boiling until the entire pan is the same density, and then you draw it all off. That is the batch process (we used to do). The gradient works against you, not for you, when you batch. The concentration gradient works for you in a continuous-flow pan (what we have). If you have a divided pan (20” x 30”) with two divides, what you have is a pan that operates as if it is a 10” x 60” pan, squashed over the firebox. You putt the sap in, start the fire, water boils off, you add more sap to one end of the pan only, and you’ve rearranged the gradient into a flowing river, where the less dense liquid pushes the denser liquid toward the pour-off, instead of it just settling at the bottom. I hope this helps!

Unfortunately he no longer is in business. I would recommend this style if you find it elsewhere, we really like it!

It is near our cabin, but this year we are living away for work so are making it here. Next year we will be back at the sugar shack!

Thank you!

That is a lot of bucket, we find 30 keeps us busy!

Thanks so much! It is a lot of fun.

How'd it go? I also live in NJ and was thinking about trying this. Hope it went well.

Thanks! And yes hydrometers can be a great tool. We have just used a thermometer but know people that prefer the hydrometer. Happy boiling!