Nice job 😊

Great narration

How are you getting along with the Corsair? I just ordered mine won’t get to using it till next year.

@pappyrichard

Жыл бұрын

It’s doing great! We are getting at least 15 gal/hr sap evaporation rate. Closer to 20 once everything is heated up and going. I love it.

How did you store your syrup "nearup" after drawing from the evaporator before finishing it off a couple days later? Did you put the pot in the fridge? Keep it out until you were ready to finish the process?

@pappyrichard

5 ай бұрын

Yes, I stored the pot in the fridge until I was ready to finish it.

Good looking arch! How big is the pan? I was looking at a 2x4 divided pan but I’m thinking that may be too big for the amount of trees I tap

@pappyrichard

Жыл бұрын

It’s a 2’x4’ pan. Recommended for 10-75 taps. I’m running around 100 taps this year.

@BackyardDad1

Жыл бұрын

@@pappyrichard nice work! That corsair arch is a machine. I’m going to attempt to build something similar. It will challenge me all summer on building it with very little plans and I will be darn proud of that first quart I make on it. I am going to increase with 50 taps next year. Going to add an RO system as life is too busy

How does it work to keep adding sap to the pan? Doesn’t the sap that has been in longest turn to syrup before the newly added sap? Or does it lower the temp enough each time you add more and you’re essentially just evaporating off the water and making more room? Please explain how the boiling works!!

@pappyrichard

Жыл бұрын

The divided pan is supposed to create a sugar gradient so you can draw off a little near syrup at a time while maintaining a constant flow of new sap to the pan. We never really got there. It can take over 120 gallons of sap to “sweeten” the pan before you get enough near sap to start drawing off. We essentially used it as a flat pan but the dividers did help prevent the fresh sap from killing the boil in the entire pan. Here is some info from smoky lake maple products website. www.smokylakemaple.com/knowledge-base/how-does-a-divided-pan-work/

@homefiresafetysolutions

Жыл бұрын

I have the same question!

Where are you from? I’m curious since you pronounce syrup as “SIRup” instead of “SEARup” as I do

@pappyrichard

Жыл бұрын

Central Pennsylvania

Great video. Once you draw off, how do you keep your pan from scorching with nothing in it?

@pappyrichard

5 ай бұрын

Yeah. That’s always an issue. We remove the pan from the arch to draw the last bit off and then fill it with water until we are ready to boil again.

How much sap u leave in the pan after you drain off, so not to burn up your pan

@pappyrichard

4 ай бұрын

If we are not finished boiling for the season, I will leave around 1 1/2 - 2 inches in the pan and cover it as long as the outside temperatures will remain cold enough so the remaining sap in the pan won’t spoil, 45 degrees and below seems to be good. If we are finished for the year, I will boil the last batch down to around 1 inch but no lower than 1/2 inch and then remove the entire pan from the arch and drain it so it won’t scorch.

Actually a 2x4 takes 10 gal to fill 2”😊

@pappyrichard

Жыл бұрын

You are correct, my friend. Great catch! I hope you enjoyed the video.

Why does some syrup turn a nice golden color while others are a much darker color?

@pappyrichard

Жыл бұрын

From the University of New Hampshire: Color The coloring of syrup is affected by several factors and each factor can influence another-it gets complex. The pH of the boiling sap, sugar concentration, types of sugars in the sap, length of boiling time to produce syrup, the temperature outside, and even microbial activity all play a role in syrup color. The most common form of sugar in sap is sucrose -a complex, stable form of sugar. Once the sap is outside the tree the sucrose molecules are exposed to naturally occurring bacteria and yeast that break down sucrose sugars into simpler fructose and glucose sugars. The warmer the air and sap temperature, the more active the microbes, the more sucrose that gets converted. These converted sugars can go through a Maillard reaction or “browning” process while sucrose doesn’t. The bacteria and yeasts are killed during the boiling process. Maillard reactions are the same reactions that browns the crust of baked bread or gives French fries that golden color. They also provide the coloring for maple syrup. The more glucose and fructose sugars in the boiling sap and the longer the sap boils, the darker the syrup will be. Sap with lower pH also breaks down sucrose, resulting in more glucose and fructose. Furthermore, the concentration of sugar in sap influences boiling time. The higher the sugar content, the shorter the boiling time. When the sap is exposed for less time in the evaporator, there is less time for browning resulting in a lighter grade of syrup. In short, Golden syrup, in part, is a product of sap that has had little microbial activity either because of lower temperatures and/or sanitary sap handling. It’s quite common for sugarmakers to clean their equipment often throughout the season to keep the syrup from getting darker. It’s also common for them to be happy if there is a good cold snap in the weather forecast late March. The frigid nights can lighten up the syrup. Likewise, as the season goes on, temperatures build, sugar content in the sap declines, microbial activity increase, and the syrup color darkens

@homefiresafetysolutions

Жыл бұрын

@@pappyrichard awesome, thank you!!