Keep detailed records on production batches including containers sizes and quantities. Induction seal on the cap while allowing us to check that the cap is on Makes the syrup feel a lot thicker and is much more enjoyable to consume.īottom of the neck with syrup, screw the cap on properly and then set them on
Legal minimum is 66 percent sugar content but bottling syrup at 67% is Importantly, to kill off any bacteria, yeast or mold, it must be heated to 180 degrees F or 190 degrees F if packaging in glass. Once we have finished producing and filtering our maple syrup, it is ready for bottling. This does a pretty good job, but the process is slow. This process uses a cone filter with 5 paper filters sitting inside a felt liner and we let gravity do the work. Apart from this it’s to be done while it’s extremely hot.įurthermore, Gravity Filtering is used with our operation because we are small-scale sugar makers. Unquestionably, it needs to be filtered before it is bottled. In the process of making syrup, some of the minerals precipitate out as niter on the syrup pans while some remain suspended in the syrup and make it appear cloudy. As the sugar increases through the boiling step, the syrup thickens so it sheets off the edge of a metal scoop We like to perform an apron test to ensure we produce thick syrup. Even though it looks like the finished product it will still need to be filtered, adjusted for density and graded for flavor and color and bottled. When the thermometer in the pan reaches 219 degrees the syrup is ready to draw off. We constantly check the syrup with a refractometer to make sure we draw-off at the right temperature. Often the temperature at which sap becomes syrup is 7.1 degrees Fahrenheit above the boiling point of water which is around 219 degrees. To determine the sugar content of the syrup, we need to use another tool, called a refractometer, to take the reading. It is syrup when the sugar content reaches 66 %. Last but not least, the sap flows into a wood burning evaporator and is controlled by using a float to maintain adequate levels of sap inside the evaporator. Drill in 1.5” – 1.75” deep.ĭrilling tap hole into one of our Maple Trees for making Maple Syrup Rusty and dirty drill bits immediately contaminate tap holes, be sure to properly maintain your drill bits between seasons or purchase new ones every year. Absolutely be sure to use a new, clean, sharp drill bit that is intended for drilling into maple trees. Try to achieve a perfectly straight hole but always err on the side of making it at a slight upward angle whenever necessary. Some people advocate drilling the hole directly into the tree whereas others recommend drilling at a slight upward angle. It is essential that you have good footing and proper control of the drill to make sure your hole is perfectly round. We stay at least 1” to the left and right and 12” up and down on the trunk from an old tap hole. Large seams and wounds are easy to identify and avoid, but it takes knowledge and experience to locate old tap holes.
It is important to avoid previous tap holes and the associated stain columns as well as other defects and rotten areas on the trunk. To get a decent amount of high-quality sap, drill into clear, white sapwood.
The first step in tapping is finding a good spot to drill the hole. We tap our trees following recommended best practices set out by OMSPA and work closely with a Senior Forestry Technician every step of the way. In addition, every Maple Tree in our bush has been identified and measured to provide us with the information needed to manage our bush for sustainability and growth. We have chosen to manage our forests and this decision involves many steps, decisions and knowledge. The sap sugar content starts out low, builds throughout the course of the season, and then drops off toward the end. Summer view of the leaves of a Sugar Maple Tree in our Sugar Bush Typical Seasonįebruary when the five-day forecast calls for warm days above freezing.
0 kommentar(er)
