Beginning Sugarmaking - Maple Research · 2019. 1. 7. · Round bud Rough leaf. Selecting Trees to...
Transcript of Beginning Sugarmaking - Maple Research · 2019. 1. 7. · Round bud Rough leaf. Selecting Trees to...
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Beginning Sugarmaking:Trees, Taps, Tubing &
Tanks
George Cook
UVM Extension
Maple Specialist
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Identifying the Maples
Sugar Maple
Brown twig
Sharp bud
Smooth leaf
Red Maple
Red twig
Round bud
Rough leaf
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Selecting Trees to Tap
10” – 12” DBH
Healthy
Accessible
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Characteristics of
Tapable Trees Tapholes in healthy trees
usually close in
2-3 years.
Rate of taphole closure is a
good indicator
of tree health.
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Timing
February – April
Be alert for highs mid-30s to 40s and lows in the 20s.
Earlier – southern areas & southern exposure, lower elevations
New to the area? Check with local sugarmakers
5 – 8 week “normal” season
+/- 12 - 15 “runs” during the season
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Tapping Equipment
Basic equipment
required
for tapping maple trees:
Tapping drill bit
Cordless drill
spouts
small mallet
clean container
to carry spouts
to be installed.
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Tappers and Drill Bits
New, Sharp bit:easier to use
cut clean, round holes
which close more quickly.
Old, rusty, dull bits lead to:Oval holes & sap leakage
contamination
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Tapping with Buckets7/16” historical
5/16” today’s standard
1 ½” – 2” deep into clean,
white sapwood
Brace & bit or cordless drill
Keep 6” to the side of any
open taphole
Use entire circumference
Tap spout, do NOT pound!
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Tapping with Tubing
5/16” most common
spouts
Retire your 7/16” spouts
1 ½” – 2” deep
Tap spouts with light
mallet
24” – 36” drop-lines
DTS = Downhill, Tight &
Straight
Polyethylene tubing
Vacuum for greatest
efficiency
7/16” 5/16”
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Tubing layoutCull trees 1st before laying
out and hanging lines!
Serpentine laterals
Line that goes tree to tree
Limit Ys in line
Gravity vs vacuum
Empty into mainlines or
tanks
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Mainlines
¾” or larger
Most fittings start with ¾”
Polyetheline
Layout and install wire to
attach mainline to
Attach each end, then
tighten and use pull-backs
as needed
Maintain 2 – 3% slope
When in doubt, use a hand-
held site level <$20
2 – 3 FT drop in every 100
FT of run
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3/16” vs 5/16”More taps per laterals with 3/16”
Strive for 5 with 5/16”
15 – 25 seems to work with 3/16”
3/16” best for good vertical drop
Most fittings now available
Both - steep like a Mtn stream; 5% or more
Mainlines – flatter like a river; 2-3% minimum
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3/16” Gravity Tubing
Relatively New
Innovative
Exciting Results
Up to 28” vacuum!
Mine: 2015
21” on mainline,
21” on 5/16”…
25” – 27.5” top of 3/16”
19.5”…limited drop, gravity
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2016 Season
Converted all to 3/16”
Gravity: up to 24” Hg,
limited vertical drop
With 21” Hg vacuum on
mainline : 24” – 28” Hg
Excellent flow and
volume
Very happy with results
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Vacuum for Small-scale/Beginners
Diaphragm Pumps
+/- $1,000
Several manufacturers
5” inch diaphragms
Single & Double set-ups
Change diaphragm
annually
Kit runs +/- $40
Duckbill vs umbrella valves
Effective for small
operations – up to 500 taps
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Squirrels – a royal pain
with tubing systems
Clear Out Softwoods –
squirrel habitat
NO Bleach (NaClO)
High Sodium – squirrels
like salt, too!
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Tapping Guidelines
No tree tapped under
10” DBH
10” – 17” tree = 1 tap
18” + tree = 2 taps
NO MORE THAN 2
taps
Don’t cluster tap
Vacuum tubing:
Strive for 5
Gravity: 10 to 12
Serpentine, not Ys.
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Quaint, but…
Very “Old School”
Not Recommended!
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Sap Collection
All Food Grade –intended for food use!
Tanks to use: Stainless, polyethylene
Shaded & cool = under 40° F
New lines keep sap cooler, black plastic water pipe gets hot
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Sap Collection
Old Buckets = lead
solder
Plastic tubing systems
~ growing steadily
Sap Bags ~ Few,
mostly mid-west
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Sap Collection & Storage
All gathering & storage
tanks – lead free (e.g.
stainless steel, fiberglass,
polyethylene, etc.)
Gather daily, boil at once
Keep sap cool
Strain, Filter
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Sap StorageHow much storage do you
need?
2 gallon per tap per day -
tubing
Plan for two days storage
Buckets vs tubing
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Polyethylene
Stainless Steel
- outer shell
Old Galvanized Steel
Lead Solder
NO
Stainless Steel
- inner tank
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Food Grade Polyethylene
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Sugaring Basics:
Buildings, Boiling, Bottling &
Bragging!
George Cook
UVM Extension Maple Specialist
Vermont Maple Conferences - 2016
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Jones Rule of 86
How many gallons sap to
make a gallon of syrup:
Measure sap sweetness
Divide “86” by % sugar in
the sap.
Example ~ 2.4% sap;
divide 86 by 2.4 = 36 gallons
sap for a gallon of
syrup…good
86 / 1.5% sap = 57…Ouch!
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Sugarhouses
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The early days…
There’s gotta be a better way!
FUN but,
There’s gotta
be a better
way!
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The building…
Foundation
Drainage
Concrete
Electricity ?
Water ?
Accessibility
Convenience
Look around
Ask questions
Take measurements
Photos
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Evaporating/Boiling Equipment
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Buying an Evaporator
Equipment not
included with
evaporator:
High temp bricks &
mortar
Candy or kitchen
thermometer
Hydrometer & cup
Pails
Scoop, skimmer
Grading kit
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Evaporators (2017)
A peek at prices
Small unit, flat pans: $1,500 - $2,500
2’ x 4’: $3,000 & up; 2 x 6: $4,000 – 6,000+
Brick & Cement: $250 - $300
Also need:
Stovepipe, fittings, piping, skimmer, dipper,
hydrometer, thermometer, strainer, grading kit,
containers, firing gloves, pails.
All sap/syrup handling/storage containers to be
intended for food.
Garbage cans - NEVER intended for FOOD.
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What Size?
Never big enough – plan for
expansion
Room around evaporator
Cupola – at least as many square
feet as pans’ surface
So…2 x 6 rig needs 12 square feet at
cupola, minimum
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FAQs
How many taps?
How many gallons of
sap?
How much time to
spend boiling?
How many gallons
can you evaporate
per hour?
Figure 1 + gallons
sap per tap per day
Start time…Quitting
time???
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Basic Evaporators
Evaporation Rates Vary
5 to 8 gallons sap / hour;
single pan
15 to 20 gallons/hr. 2’ x 4’
rig
25 to 30 gallons/ hr. 2’ x 6’
rig
Figure 100 taps = 100
gallons per day; 100 gall @
20 gall/hr = 5 hours to boil.
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Evaporator Performance
Basic rigs…
½ pint syrup per
hour for small, flat
pan rig
2 – 3 pints per hour
for 2’ x 4’
4 – 5 pints for 2’ x 6’
Maintain steady, hot
fire to increase
production rate
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Matching
Sizing the Evaporator
10 – 50 taps
Single pan, ½ pint, etc.
50 – 300
2’ x 4’, 2’ x 6’
300 +
2’ x 6’ or larger
Contact manufacturers
for recommendations
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The ArchHeight ? Think of
your back.
Line with Firebrick
6” or larger stovepipe
Double walled for
pipe passing through
walls or ceiling
Stack – 3 x pan
length2’ above roof line
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more Arch
Level the arch
Initially
Recheck often
Grates
Position with open end
of Vs facing up.
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Fuels
Firewood
Mixed hard & soft wood
16” – 20” length for
small evaporator
Know your firebox
2” – 3” diameter
Combination split &
round wood
Cut a year ahead
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People
with TOO
much time
on their
hands
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Other Fuels
Wood Chips
Propane
Fuel Oil
Wood Pellets
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Boiling
Finishing
Packing
Marketing
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Getting Ready
AGAIN…Level the
Evaporator
L to R & F to B
Flood with sap
Ensure ample supply
All valves “ON”?
Newspaper & kindling
wood
Do NOT use gasoline
or other accelerants
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Firing Up
Firing
Firing/welding gloves
Leave 3” – 4” space end
of wood to door
Too long can damage pans
Criss-cross pattern
Leave plenty airspace
Open/Shut doors quickly
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Running the Evaporator
Set draft door & damper
Monitor & maintain sap level
during boiling
Fire every 7 – 8 minutes
Egg timer handy
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Running the Evaporator
Recommendations
Flooding depth: 1 ½”
Boiling depth: ¾” – 1”
De-foamer: 1 drop/pinch every 10 minutes
or each firing
Switch sides daily
Shutting down: I switch to soft-wood last
few firings, fewer hot coals remaining
Leave 2” or so in pans, get to know your
rig, how much is enough?
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Improving Efficiency
Small fan at
draft/ash door
will improve
boiling rate…
Steady, hot
fire
“Best $16
ever spent !”
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Defoamers
FRESHNESS COUNTS
Vegetable oils
Commercial defoamer –
both liquid and solid
Dairy products ???
milk, cream, butter allergies
Do NOT over do it.
Never use spray bottle.
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Periodic maintenance
Maintenance
Clean out ashes
regularly
Clean pans as needed
Switch sides often
Repairs
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Is it Syrup yet?
Temperature: 7 ½ ° F
above boiling point of
water – check
thermometer daily.
Hydrometer:
32° Baume or 59.9° Brix
Measure hot: right off
evaporator
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Filtering/StrainingFilter / strain HOT… immediately off evaporator
Pre-filters very beneficial
Check filters for thin areas
Boil new filters 2X before use
Clean daily, do not wring
Sniff test – store dry, paper bag in drawer
Never in damp, musty area
Never near moth-balls
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Grading Syrup
Use new, accurate kit – old kits lighten
Have old kit checked
“Equal to or lighter than” minimum color
Sky or fluorescent light
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Syrup Standards
Density
Color
Clarity
Flavor
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Bottling, Canning Syrup
Hot pack: 180 - 190° F
Cap it
Lay container on side - 10 minutes, then stand, let cool
New, clean containers
Keep coded sample bottle of each batch
Code each container
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Syrup Storage
Cool before storing
Store in cool area
Freeze, if room available
Low density syrup will
spoil, ferment
Heavy density syrup will
crystallize
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Vermont Maple Syrup Grades
1900s thru 1982
Fancy - A - B - C - Substandard
1982 thru 1993
Fancy - Grade A Medium Amber - Grade A Dark Amber -
Commercial - Substandard
1993 thru 2014
Fancy - Grade A Medium Amber - Grade A Dark Amber - VT
Grade B - Commercial - Substandard
2014-2016 (transition) on… No. Am. Maple Syrup Grades
Grade A Golden/Delicate (VT Fancy) - Grade A Amber/Rich -
Grade A Dark/Robust - Grade A Very Dark/Strong - Substandard
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Selling / Marketing
Vermont Labeling Requires:
Product & Amount
Your Name
Address
Grade A…
Golden/Delicate “VT Fancy”
Amber/Rich
Dark/Robust
Very Dark/Strong
Code each container
Charge a realistic price … cover
your costs … make a profit …
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Displays – Exhibits
Put Your Best Foot Forward
Attractive Display, Clean, Neat
Samples? Taste them daily
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Entering Syrup to Win
Entering a contest?
Do everything a judge
would do:
Open it
Check the Density
Check the Clarity
Check the Color
TASTE it!
Now…Would you want
someone else tasting
this syrup?
Sugarmakers with the
best intensions have
RUINED their syrup.
Never place it in used
containers:
No Pickle Jars
No Peanut Butter Jars
No Mayonnaise Jars
Best in new, rinsed
canning jars
This means new lids,
too!
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End of Season Clean UpHOT WATER – the magic
ingredient, soft water best
Pan cleansers – neutralize
& triple rinse when used
Stiff bristle brush, avoid
scratching equipment
No soap, detergent, any
scented material
Syrup is very sensitive and
will pick up other flavors
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Cleaning your Evaporator
Fill pans with water;
distilled if available, it’s
mineral-free.
Add cleaner – Carefully!
Boil 1 hour or until scale
is loose, flakes off
Stiff bristled nylon brush
Avoid harsh abrasive
pads or steel wool
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After SugaringClean pans, equipment
Pull spouts, clean lines
Cover pans with
plywood, tarp or plastic
to keep out squirrels,
mice, bats & debris
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Bells & Whistles ~ wish-list
Many efficiency enhancing products available:Steam hoods
RO
Forced Draft
Vacuum
High efficiency oil burners
New tubing systems
Quick-connect couplings for tubing
Canning units
…
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Looking for Info…VMSMA atwww.vtmaple.org
UVM PMREC atwww.uvm.edu/~pmrc
Maple Manual
Sugarmakers
Toll-free 866-260-5603
or
802-899-4923
or
www.uvm.edu/~uvmaple
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Questions?
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All too common Off Flavors
Buddy
Metabolism
Ferment
Metallic
Defoamer
Musty/Moldy
Chlorine
Detergent/Soapy
Burnt Niter
Scorch
Filters/ New Filters
Chemical