[TheForge] Maple syrup

[Kevin Donahoe]

Hydrometer, used in homebrewing, too :)  Measures the specific gravity of
fluids... now, what would some Maple syrup wine be like?  Yankee mead, yeah,
that's the ticket!

Kevin (ain't made homebrew in years)

 -----Original Message-----
 From: theforge-bounces at mailman.qth.net
 [mailto:theforge-bounces at mailman.qth.net]On Behalf Of Ralph Sproul
 Sent: Saturday, May 06, 2006 5:39 AM
 To: Sponsored by ABANA
 Subject: RE: [TheForge] Maple syrup


 	Phlip, What a nice disertation on maple syrup - well done, Thanks!

 	What is the gadit to know when the syrup is done? I can't
 remember but it
 was something like a spectrometer - (wild guess) ? or some kind of sugar
 content gauage of sorts?  Granted one can usually tell by color and taste -
 but that's how it's tested in large batches by the syrup makers that I've
 visited every spring.  Major passtime of spring being right around the
 corner here........  sitting around telling stories while it boils.   :-)

 Ralph

 -----Original Message-----
 From: theforge-bounces at mailman.qth.net
 [mailto:theforge-bounces at mailman.qth.net]On Behalf Of marilyn traber
 011221
 Sent: Thursday, May 04, 2006 1:41 PM
 To: munlaw2 at hcsmail.com; Sponsored by ABANA
 Subject: RE: [TheForge] Maple syrup


 > So my question to all of you out there that have made maple syrup or
 > know how to do it, how do you do it?  I mean, seems like the use of our
 > burners (modified forge turned on end) is a great way to produce a
 > lot of heat.
 >
 > Thanks,
 > Jeff In Phoenix

 Yeah, I made it as a kid.

 As was mentioned, you need to have the right kind of maple trees for the
 sap,
 sugar maples, and you need to live in an srea with distinct
 seasons, because
 the right time to get the sap, spring time, when the roots are sending the
 sugary sap up the tree to feed the leaves, etc, is important. It's also
 important to be careful about how many taps you put on a tree- you
 don't tap
 trees under a foot in diameter, from a foot to about 2 ft, only one tap,
 etc.

 Once you have the sap, as you know, you need to boil it down, as was
 mentioned, in flat pans. However, you need to be very careful not to let it
 boil over- it needs to be at a steady simmer, not a rolling boil,
 or it will
 boil over.

 The reason for the flat pans, as your friend discovered, is efficiency, but
 you CAN boil it in anything that will hold water- it just takes longer.
 Usually the pans are about 4-6 inches deep, about a square yard in
 area (for
 home sypuping), and the sap itself is usually no more than 2-4 inches deep-
 shallower, you're likely to burn it, deeper is less efficient.

 One thing a lot of home syrupers do is hook pans together with a
 siphon, and
 only add sap to the first pan- that way, once you have the series started,
 you can add sap to one end, and dip syrup out of the other end. Also, the
 pans tend to have baffles in them, so that if one tilts a bit, you
 don't get
 a tsunami of boiling syrup and sap splashing all over you, the fire, and
 everything else. From the top, looks sorta like this, if you can read this
 diagram:

  __________________________________________________________
 |                                                          |
 |______________________________________________________    |
 |                                                          |
 |    ______________________________________________________|
 |                 First Pan                                |
 |______________________________________________________    |
 |                                                          |
 |    ______________________________________________________|
 |                                                          |
 |___________________________________________________0______|
 |                                                   0      |
 |______________________________________________________    |
 |                                                          |
 |    ______________________________________________________|
 |                                                          |
 |______________________________________________________    |
 |                  Second Pan                              |
 |    ______________________________________________________|
 |                                                          |
 |______________________________________________________    |
 |                                                          |
 |__________________________________________________________|

 The 0 is where the siphon would be.

 As far as burners, I've seen the commercial set ups with long burners,
 rather
 like the gas burners under a gas bbq grill, for even heating, but usually
 the
 back yard syruper will simply make a wood fire of some sort- we used to buy
 slabs from the local lumber yard.

 It's not something you can set up and walk away from for more that 10 or 15
 minutes. You really need to keep a fairly constant eye on things, making
 sure
 the fire stays up and the sap/syrup doesn't boil dry (good way to burn your
 pan up) or boil over (good way to make a Hel of a mess).

 A couple of tips:

 Rubbing butter on the edges of the pan will help prevent it from boiling
 over, although if you're REALLY neglectful, nothing will ;-0

 And, the chilled sap is a nice drink by itself- rather like ice water with
 just a hint of sweetness.

 Help any?

 Phlip











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