MapleAcres

Maple Syrup: Nature's Spring Tonic. -- Since 1918

R/O Almost Ready For Off-Season

The R/O’s had a soap wash Monday and another Tuesday.  Today did a hot water cleaning cycle.  Tomorrow rinse with 200 gallons of permeate and it should be ready for off-season storage.

Fired the evaporator for 1 ½ hours today.  Its easier to cook off sap on the evaporator so fired it up to cook through as much of the sap remaining in the evaporator as we could.  Next drain the back pan and fill with water.  Then cook off the sap while the back pan boils with cleaning solution.

Bottled another milk can of syrup.  About 30 quarts.

Cloudy all day.  About 40.

A New Look

We have a new look!  Replacing all our labels, business cards and recipe books with a consistent look across all of them.    We had an eclectic mix of fonts, colors and images on the old labels with every piece different.  We wanted to emphasis the maple syrup so went with clear labels.  We bottle most of our syrup in glass so a clear label allows the beauty of the syrup to show through.

Its taken five years to bring this vision to life.  The challenge was the image to use on the label.   Many labels have a team of horses pulling a wagon through the sugar bush.  Or have a syrup building or other images associated with old fashion syrup making.  We never had horses so that image wouldn’t work.  Didn’t want something too modern or abstract either.    We realized we had a image from the 2012 season of trees with buckets after a snow storm.  That became our inspiration.

We wanted to keep everything local.  Worked with a local graphic designer on the layout and a local printer.  Cousin Amy did the drawing of the tree and buckets based on the photo.  She’s a talented professional artist working with ceramics and finger paintings.   She helped coordinate all the pieces to bring this vision to life while I worked in the woods.

The label pays tribute to the heritage of the old label.  ‘That label dates to the 1960s.  We kept some of the fonts and kept the same phrasing and tag lines.

The view of the bottle constantly changes as the light hits the bottle from different directions and different intensities.  The maple syrup is the art and now the clear label allows it to shine.

Quiet Day

Started pulling spouts.   Also reviewing how to prepare the membrane for off-season storage.  The documentation that comes with the R/O contradicts itself in some places from one page to the next.

Rained overnight and drizzled during the day.  In the 40s.

Stronger Aroma

Warm again.  About 40 overnight.  Started out sunny.  Up to 60.  Clouds rolled in around 11:00 AM and the temperature dropped to mid-50s.

Into the woods at 8:00 AM.  Back to the farmhouse by 3:15 PM.  Could have been back sooner but worked on getting a 4th batch of syrup off the evaporator.    It was close enough that we didn’t want to leave it and risk it getting to density as it simmered.  That happened last year and we ruined a batch when it crystallized.  Had too slow down firing so as not to burn it.  We were able to get a small batch off.

This syrup has a stronger aroma and is darker in color.  That’s normal.  And some people like the darker syrup or use it for cooking.  The delicate maple flavor will get overwhelmed in cooking with other ingredients. Up to now our syrup was a nice medium amber.  The R/O helps make lighter grades because we can process the sap quicker.

Last Collection. Buckets Down

25 overnight.  That was unexpected.  Sunny and warm today.  Up to 60.  The trees gave a small last run.   The sap is not sweet: 1.4 °Bx which is 60:1.  Picked up 230 gallons which will boil down to just under 4 gallons of syrup.  It will likely be darker too, but that’s okay as people like the dark syrup for cooking.

When we emptied the pail we did not replace it on the spout.  Instead we turned it over and set it on the ground to drain and dry.   The pail stays by the tree so we know how many spouts are on the tree.  If we moved the pail its likely we’ll miss a spout and the spout stays in the tree until we notice it while tapping next spring.  The spout doesn’t hurt the tree, but it delays healing the tap wound.

Tomorrow we’ll cook.  Then we get into cleanup mode.  We have enough time this year for cleanup so it won’t be rushed.

Tomorrow is also warm: high 50s.  Then rain is forecast for next week.

Sun Appeared Late In the Day

Cloudy all day until around 5:00 PM.  Then the sun appeared. Its been a long stretch of cloudy days.  Up to 43 but without the sun it feels cold.  Taps wet, but nothing more.

310 Gallons Cooked

Into the woods by 7:15 AM.  R/O started by 8:30 AM.  Finished 11:50 AM.   310 gallons.  Finished cooking by 4:15 PM.   Four batches into the milk can.  Back to the farmhouse by 5:00 PM.

No snow overnight.  Well, there was some if you looked carefully.  We had rain.   Not heavy rain, but wet all day.   Tomorrow it starts warming to the 40s and 50s.  With the weak sugar content our season should be over.

Sap Today

White frost this morning.  Must have been down the 29 or 30.  Saw the sunrise this morning.  By 10:00 AM it got cloudy again.  Checked the trees.  Buckets had enough to collect.  Headed out by 2:30 PM.  Done by 5:15 PM.  310 gallons, but also low sugar.  1.5 °Bx.  Thankful for the R/O.

Snow forecast overnight 1”-2” of wet heavy snow.   Changes to a wintery mix and finally rain.

Tonight May Freeze

Saw the sun this morning.  Afternoon turned cloudy again.  About 35 overnight.  40 during the day.  Tonight may freeze.  We’ll see if that brings another run of sap.  Either way this season is coming to the end.

Bottled today again.  18 quarts and 14 pints.  Cleaning the burners helped.  Took 2 hours on the fire to finish instead of over 3 hours.

Snow and a wintery mix is forecast Thursday evening.

Bottled Today

The weather patten has changed.  We’re getting a narrow temperature range:  38 for high, 34 lows.  Without freezing nights the season is ending.   Tuesday night is forecast to freeze.  We’ll see what happens after that.

Bottled 24 quarts and 15 pints.  Took 3 hours on the finishing pan, too long.  It should take around 2 hours.  We investigated and found out the propane tank was almost empty. We purchased a tank at the beginning of the season so we had gas on hand.  Changed tanks so tomorrow’s finishing and bottling should go faster.  Still 1 milk can full and another started.

Page 40 of 91

Powered by WordPress & Theme by Anders Norén

Hide picture