HOW TO MAKE & MARKET MAPLE SYRUP
(Page 2 of 15)
The season's yield from each taphole may be roughly
estimated at 20 gallons, although the quality of the sap
declines at the end of the flow and may not be worth
collecting. Remember, of course, that this 20 gallons per
taphole per season is only an approximate figure which will
vary greatly according to location and other factors.
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Another rule of thumb has it that about 40 gallons of sap
will make one gallon of syrup . . . but the sugar content
of sap is not constant and this figure will also vary.
Combining these two figures, then (with many
qualifications), we arrive at the rough estimate, under
optimum conditions, of one gallon of finished syrup for
every two holes tapped. Optimum conditions are seldom
achieved, however, and we must allow for waste, spillage,
spoilage and accidents. To be realistic, cut the above
estimate in half and plan on one gallon of syrup for every
four tapholes.
The other factor to consider in planning your operation is
the number of people who will be available to do the work.
Based on our experience last year (Arthur —
my husband — and I did all the collecting,
cooking and finishing from 150 tapholes), we would suggest
that one person working full-time can handle 100 taps.
I'm probably sticking my neck out in making such an
estimate because so much depends on the weather, the
geography of your setup and plain old human nature. But I
do think you'll be on the safe side if you don't undertake
more than 100 tapholes per person during your first
year.
BASIC EQUIPMENT
Basic equipment for syrup making includes: (1) a brace and
bit, (2) spouts and hooks, (3) collecting buckets and
covers, (4) gathering pails, (5) a collecting tank, (6) a
vehicle if you transport the sap any distance, (7) one or
more holding tanks, (8) a sugarhouse or building where the
sap may be boiled down, (9) the stovelike evaporator or
arch on which the cooking is done, (10) an ample supply of
firewood, (11) a cooking pan, (12) a hydrometer or
thermometer, (13) skimmer, (14) milk can or similar
container for holding the rough boiled syrup, (15) a
finishing pan and stove, (16) felt strainer and (17)
containers for the refined syrup.
If the list seems long, don't be discouraged! Most of the
equipment can be improvised or bought secondhand. Run an ad
in the local paper and you may find everything you need
from one source. Here are two maple syrup supply companies
that will be happy to send you their catalogs . . . but by
all means, use them only as a last resort:
Sugar Bush Supplies Company
Box 1107
Lansing, Michigan 48904
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