Made the decision to shutdown the season due to low Brix in the sap. It’s uncomfortable because the sap is still running and the weather patterns are favorable. But with sap at 1 Brix or a little above, there’s a lot of water. With the R/O, it’s feasible to cook this sap, but we’ve had an above average crop and made our best syrup ever with the Grade A, Golden, Delicate. We shouldn’t feel disappointed. Even though we will dump sap.
This is another new for a season: sap running, but low Brix. The sugar likely moved during the February runs. Last season, it was deep frost that delayed the season until March 28. Climate change is likely at the root of both events.
Into the woods by 4:45 AM to cook. Three batches into the milk can. Back to the farmhouse by 10:30 AM.
Checked the buckets at Noon. Nice sap and dripping well. But then checked the sap with the hydrometer: all around 1 Brix. Tasted the sap. Difficult to detect any sweetness.
The day cooking
5:05 AM R/O start
6:00 AM concentrate
6:20 AM batch
6:30 AM -5 PSI
7:15 AM R/O done
7:15 AM 6.5″
8:00 AM 5.25″
8:30 AM batch
9:00 AM 2.5″
9:50 AM batch
10:00 AM .25″
10:15 AM done
Next, we get into cleanup mode.