I will be very glad to answer your questions as we proceed into the season. To start with; the sap is very pure as it drips fron the spile driven into a drilled hole in the tree. The sap is a combination of water drawn up through the cambium layer of the maple tree and stored sugar that the tree produces. The sugar content usually averages about 2%+-. The water is boiled off as steam, and as the sugar content is concentrated it comes to a temp of about 221F adjusted for berometric pressure, to become syrup. We go by temp and a hydrometer to make sure the sap has become surup. A bit above that point we start drawing off the syrup from the evaporators, and continue drawing off until the temp drops back just below syrup, and then run it through cloth strainers on a caning vat to remove the sugar sand, (calcium and minerals that are in the sap) and then bottle it. With our evaporators the batches will run between 5 to 15 gal of syrup depending on weather conditions and when the syrup comes off in relation to when we stoked the fire last. We don't have modern day high tech RO machines. I don't know where you are located, but if you have a few maple trees on your property, you could make some yourself in your kitchen. My e-mail is open down in RH corner of this post. Give me a shout there, and I will answer all your question to the best of my ability. Loren
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Today's Featured Article - Good As New - by Bill Goodwin. In the summer of 1995, my father, Russ Goodwin, and I acquired the 1945 Farmall B that my grandfather used as an overseer on a farm in Waynesboro, Georgia. After my grandfather’s death in 1955, J.P. Rollins, son of the landowner, used the tractor. In the winter 1985, while in his possession the engine block cracked and was unrepairable. He had told my father
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