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25.04.2014 admin
A traditional family method of boiling sap over an open fire produces what is known as Kettle Syrup. Sap is boiled in a large metal container hung over the fire while fresh sap is continually added until the desired volume of finished syrup is made, usually after many hours of boiling. Evaporator, fire bricks, stove pipe, gloves, filters, containers, thermometer, syrup hydrometer and testing cup. We'll be glad to help you with advise and tips, the only thing we'll leave to you is getting the fire wood. 6 taps and plenty of tubing will allow you to use a variety of containers running from old milk jugs to food quality 5 gallon plastic buckets to collect your sap.
While you may find cheap substitutes to use for filtering, the fitter included in the kit does a much better job and can be washed and reused. Boiling with propane is good for small amounts of sap and really only recommended if you are going to produce less than a gallon of syrup at a time.
The small evaporator pan won't make you a bulk producer but the quality of the syrup made will be much lighter than the Kettle method.
Ideal for the backyard Sugar Maker with 15 to 50 taps, this dandy little unit has been redesigned and improved to make operation easier and more efficient.
Leader has improved and expanded the Half Pint model to now include a optional extension to the original arch and a more efficient flued pan. Another add on accessory is a BTU Booster consisting of a 120 volt blower that attaches to the air intake door. 6 micro flues added to the middle section of the pan greatly increases the evaporation rate compared to the standard flat pan. The supreme pan can replace the original Half Pint flat pan or expand the original arch using the new extension to add the Supreme pan to the basic model. The arch extension kit can be purchased with the flat bottom boiling pan or the new Supreme flued pan. If you have access to a few maple trees, whether growing in your yard or in a woodland, you can produce your own maple syrup and even enough extra to use as gifts for family or friends. Making maple syrup from sap requires boiling off water until the desired sugar concentration is achieved. Tapping season is also likely to be shorter when tapping red or silver maple because both species tend to break bud at an earlier date than sugar maple.
Once the trees begin to break bud, chemical changes within the sap cause syrup to have an unpleasant flavor. Maple syrup is rarely made from the sap of boxelder trees (they belong to the maple genus) because the sugar content of the sap is extremely low and the syrup produced is generally of low quality. Maple syrup can be produced on a small scale with very little equipment, but there are some standard items required to do the job correctly. Others, such as metal collecting spouts (called spiles), collecting buckets or bags and finishing filters, are unique to maple production.
Some type of storage tank, bucket, or other container in which to store sap before boiling. A thermometer calibrated to at least the nearest degree with a readable scale in the range of 200 F to at least 230 F. Some sap flow may occur any time during the dormant season, after a maple loses its leaves, when cool nighttime temperatures (below freezing) are followed by days when there is a rapid warming above freezing (ideally, to about 40oF). Some producers tap by the calendar, routinely tapping each year on or before a certain date such as the second or third week of February. Sap can be collected for syrup production until just before tree buds begin to expand, usually sometime in late March or early April, depending on the weather.
Trees should be at least 10 to 12 inches in diameter (measured 4.5 feet above ground level) before they are tapped. The number of tapholes a tree can support depends on its diameter and its health and vigor.
These should be considered maximum tapping rates and should be reduced for trees that are in less than excellent condition or have trunk defects. This conservative tapping level is particularly recommended for trees that have been subjected to severe stresses in recent years from such factors as insect defoliation, drought, etc. Reducing the number of taps does not result in a proportional reduction in sap collected because with fewer taps the sap yield per taphole generally increases substantially. Taps can be located anywhere on the tree trunk but for convenience they are generally located between two and four feet above the ground.
Slant the hole slightly upward to allow sap to run out and prevent sap from collecting in the hole, freezing, and cracking the tree.

Do not tap within 24 inches directly above or below an old taphole, locate new tapholes at least six inches to the side and four inches above the height of the old tapholes. Decayed or discolored wood should not be tapped, and tapholes should not extend into the darker heartwood. A collecting spout or spile is then inserted into the taphole and tapped lightly to seat it in the taphole. The longer sap is left in buckets or bags the more likely it is to spoil, particularly during warm weather. During periods of cold temperature, sap can often be stored for a couple of days under the proper storage conditions without seriously reducing the quality of syrup it will produce. Usually, the season will provide enough sap in timely runs to make all the syrup you desire and have time to produce.
Sap is made into syrup by boiling off water, which increases the sugar content to 66 percent and causes chemical changes that darken the syrup and provide its characteristic taste. The amount of sap required to produce a gallon of syrup depends on the sugar content of the sap. Sap averages about two percent sugar content, requiring 43 gallons of sap to produce a gallon of finished syrup. An evaporation pan is designed so that sap is added to the pan at one end and syrup is removed at the other in a continuous process. More sap is added as water evaporates until a suitable amount of concentrated sap is present. The evaporation process is then continued with no additional sap and the entire batch is finished to the desired density.
To batch-process syrup, a large pan, such as a roaster (teflon coated pans are ideal), is needed. With a good, constant heat source, flat bottomed pans will generally evaporate about two gallons of water for each square foot of liquid surface. A 12 inch square or 14 inch in diameter circular pan both have one square foot of liquid surface.
Remember, 43 gallons of sap are required to produce one gallon of syrup - 42 gallons of water must be evaporated. This would require about 21 hours of continuous boiling (and sap refilling) if a pan with one square foot of liquid surface were used. If needed, commercial defoamers are available from maple equipment suppliers or a flavorless vegetable oil may be used. Use the defoamer sparingly (a small drop at a time) as excessive amounts may give the syrup an off-flavor.
The higher the sugar concentration in a sugar solution, the higher the temperature at which the solution boils. Be sure the thermometer bulb is not touching the side of the pan, or it will not read correctly.
Finishing syrup at the correct temperature is critical to producing quality syrup that stores well.
If you go beyond the finish temperature to more than 7.5 F above the temperature of boiling water, add a little more sap and bring the syrup to the correct finish point. Since the boiling point of water varies with location (elevation) and weather (pressure systems), you should determine the boiling point of water when you are making syrup. Your use of this website constitutes acknowledgement and acceptance of our Terms & Conditions. International Shipping - items may be subject to customs processing depending on the item's declared value. Your country's customs office can offer more details, or visit eBay's page on international trade.
Estimated delivery dates - opens in a new window or tab include seller's handling time, origin ZIP Code, destination ZIP Code and time of acceptance and will depend on shipping service selected and receipt of cleared payment - opens in a new window or tab. This item will be shipped through the Global Shipping Program and includes international tracking.
Will usually ship within same business day if paid before 12:00 PDT (excludes weekends and holidays). If you have access to a few maple trees you can produce your own maple syrup and even enough extra to use as gifts for family or friends. The authors describe everything you need to know and stress not having to pay for anything you can get for free. A reservoir pan allows for manually feeding preheated sap into the evaporator pan while maintaining boil.

The evaporation rate will go from 4 - 6 gallons per hour to 7 - 9 with the increased surface area of the supreme pan.
Extending the original arch with the kit using the Supreme pan will increse evaporation rate by 65%.
The 120 volt blower increses turbulance in the fire box with a massive amount of air to increase heating temperatures. Sap to produce maple syrup can be collected from any native species of maple, but sugar maples are the first choice. Sugar and black maple usually have considerably higher sap sugar contents than red and silver maple, resulting in less sap needed and less time and energy required to produce a given volume of syrup.
Buckets should be covered with a lid to prevent rainwater from diluting the sap and to keep out debris. Tapping for maple sap, however, is generally done only in the spring when the weather is more predictable and the sap sugar content is high. Others, particularly those with a relatively small number of taps who collect with buckets or bags, watch the weather. Spiles usually have a tapered shoulder that forms a watertight (saptight) seal so that sap does not leak. Some days no sap will flow; other days, as much as a quart to a gallon of sap may flow during a flow period (several hours to a day or more). This filtering removes any debris, such as twigs or pieces of leaves or bark, which might have fallen into the sap. If the sap sugar content is higher (it varies from tree to tree, with weather, and other factors) less sap will be needed to make a gallon of syrup; if lower, more sap will be required. As you evaporate water from sap you will discover that the temperature of the boiling liquid is increasing.
Once the syrup has reached the desired boiling temperature, it is ready for filtering and packaging. If you'd like to get the additional items you've selected to qualify for this offer, close this window and add these items to your cart. Packaging should be the same as what is found in a retail store, unless the item is handmade or was packaged by the manufacturer in non-retail packaging, such as an unprinted box or plastic bag. Contact the seller- opens in a new window or tab and request a shipping method to your location. DIYTrade accepts no responsibility whatsoever in respect of such content.To report fraudulent or illegal content, please click here. A steel collar is attached to the back of the arch to accommodate a standard 6 inch smoke stack (not included). A capped plastic milk or juice gallon jug is an acceptable desposable collecting container. However, a storage container allows you to collect more sap, particularly during periods of large sap flow.
If possible, boiling should be done outside the house, or some method should be available to vent the steam outside the house.
Containers must provide an air-tight seal and tolerate a hot filling and sealing at a temperature of at least 185 F.
Filter hot syrup through clean wool or orlon syrup filters to remove sugar sand and other suspended solids. If you reside in an EU member state besides UK, import VAT on this purchase is not recoverable. Steam given off during boiling carries small amounts of sap and syrup that can make surfaces very sticky. Sap flow from a tapped tree will not occur every day throughout the tapping season, but only when conditions are right.
The rest of the syrup should be packaged hot in tightly sealed, clean, air-tight containers. If you modify other containers for sap collection, be certain that they have never contained any harmful substances such as pesticides or engine oil products.
After filling and sealing the containers, immediately invert them for a short time to flood the container neck and lid bottom with hot syrup.

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