Actually making maple syrup

Beer brewing, wine aging, whiskey fermenting, soda pop carbonating.  Talk about it here.
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GORDON
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Postby GORDON » Sat Mar 29, 2014 4:39 pm

Here are the pics from that day.

This is about an hour into the boil at 9am, and it starts to fucking snow which wasn't in the forecast. Eat a dick, weather.
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I was pre-heating each gallon inside on the stove to keep the outside boil going.
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Was too hard to keep a consistent temperature outside, the flame was either too high or too low, so after about 7 gallons I gave up outside and went to the stovetop. Yes, all the windows inside were way steamy and my picky-ass wife complained because the house smelled like sugary candy. "What a nightmare," I told her. Bitch.
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This is the last gallon, boiling it til it oozed off a spoon after cooling. I stopped watching once for like 30 seconds and it decided to boil over and made a huge sticky mess on the stovetop.

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So yeah... amazing end product, but a shitload of work and lots of complaining from bitchy people. Not sure if I will bother making sap next year.
Fuuuuuuck YOU.

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GORDON
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Postby GORDON » Mon Nov 24, 2014 4:38 pm

I had 25% of a quart left in the back of the fridge, and was tired of seeing it back there, so I pulled it out, today. Smelled it... still smelled like maple syrup. Swished it around a little..... big sugar crystals had formed at the bottom. Like, BIG crystals. Centimeter thick, inch long. Microwaved it to help the sugar re-dissolve into the solution, made a plate of pancakes for lunch, and chowed down. Not dead yet, so I guess I know how to preserve food.

January is coming.... gonna tap the trees again.
Fuuuuuuck YOU.


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