|Project by daltxguy||posted 03-11-2013 06:34 PM||1903 views||0 times favorited||24 comments|
Elixir of the gods!
A miracle of nature.
Nothing is as magical as making maple syrup out of maple sap!
First 4 gallons boiled down to 350ml of syrup ( whatever that is in ounces – 11?)
This is the first sap from the trees and a mixture of red maple and sugar maple. The first sap is usually high in sugar content and boils to a very light color. So called grade A light or medium amber or Canada #1 extra light or light, depending on which grading method you use.
You’ll notice in the pictures that I tried a crazy thing by setting up a computer fan to blow across the pot. I found that this sped up the evaporation. Maybe it’s not so crazy – I’m sure I’m not the first to have thought of it!Some observations and lessons learned:
- It takes forever with amateur gear – this batch took about 10 or 11 hours. About 2/3 outside and last 1/3 inside due to rain.
- Smells wonderful when you are finishing the batch inside!
- Watch the last steps carefully – it’s done when it starts to stick to the spoon and begins to froth up – careful not to have it boil over (it’s officially done when 7.4F above boiling or 4.1C above boiling or when sugar content is at least 66% but observation seems just as good)
- Filtering is important to get ‘sugar sand’ – precipitates from the boiling process – out of the syrup . I did this twice
- Bottle after reheating to 180 to 200F (80-90C) but don’t get too hot otherwise you’ll get more precipitate
- big flat pans would speed things up – evaporation = btu + surface area
- I started with 4 gallons in a pot but most suggest starting in a small pan and keep adding and adding as it boils away – this seems like it might be a better idea but not sure if it is really faster
-- Disobedience is the true foundation of liberty. The obedient must be slaves. - Thoreau