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Old March 10th, 2014, 11:05 PM
sugarbush ridge sugarbush ridge is offline
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Location: Cape Girardeau, MO
Number of Taps: 300
Join Date: Apr 2012
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You can cook sap as long as it it runs. The main reason to stop is when the leaf buds start swelling,,,, Turning red,,,, I see that the "soft, silver" maples look like they are starting to swell and about to bloom, but not my sugar maples. The syrup made after budding has a stronger taste. I do know of one guy that keeps cooking the "buddy" sap and claims that it's thicker and has a taste like molasses for those that like molasses. As for me I'm not much on molasses.

By bud time I'm tired of cooking and ready to get everything cleaned up and put away.

I see that they are calling for lows for Thursday morning of mid to low twenties. I don't know if that will be enough cold to start the trees again. I will kind of wait and see.

I've made about 42 gals of syrup, about 2700 gals of sap,,, and scorched pans twice. I think I made 38 gals last year.
Quote:
Originally Posted by Amodestfarmerswife View Post
Are we at the end of the season? We have
done a little over 100 gallon for our first season!!
I loved every minute....
My question is the night time temps look to be
Mostly above freezing for the next 10 days.
When do I stop? Will sap stop flowing?
__________________
2014 300 on tubing
2013 new Smoky Lake 2x8 with 6 foot drop, 280 taps with 130 on tubing
2012 Built my own arch with AUF for drop flues when i get it using old flat pans,,, 200 taps
2010 Built a sugar shack using used tin,,, now got a roof over me
2009 and before cooking out side
2008 bought my piece of land
1972- 2008 cooked as work permitted
1972 Mom and dad made some syrup in kettles for first time
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Amodestfarmerswife (March 10th, 2014)