A Foamy Finish

by Don 3/29/2021 11:50:00 AM

We entered this weekend uncertain as to it's outcome, as the forecast looked ominous with 70's predicted for the Monday, March 29th. We started the 28th, fully expecting a better than even chance the season would continue into the following week. Our first indication otherwise, was the sugar concentration dropping from 1.9% to 1.5%. This meant it would require 57 gallons of sap (not the usual 45 gallons) to make a gallon of syrup.

The second indicator was the sugar sand/nitre  (organic salt and minerals) building up to such a degree that our filter press required changing paper filters every 8 gallons, compared to the usual 30-45 gallons!

 The third and final indicator was a dramatic increase in foaming, in all pans as the day progressed. While the syrup tasted excellent, and was dark robust flavor profile, we knew the season was at an end.

 We finished the season just under 500 gallons of finished syrup, with all of it being amber rich, or dark robust grades.  We now begin the cleaning phase of pulling and draining all the taps, cleaning of equipment, providing annual maintenance on all pumps and motors, and replacing used inventory. This will most likely take several days to accomplish.

 Our plans for next season includes the installation of a vacuum monitoring system. This entails placing a manometer at the end of each mainline at the end of each mainline that transmits the pressure reading to our sugarhouse or our smart phones.   This will allow us to quickly localize which lines have a drop in vacuum and need attention.  This will save considerable time walking the woods, looking and listening for leaks. 

 All of our syrup is of excellent taste profile, and was featured in a television news report last week. 

Check out our bourbon barrel aged maple syrup. We used a Four Rosed bourbon barrel and aged our syrup in it for 10 months. The is arguably our best tasting barrel of syrup. Give it a try!