Just thought some of you might like to see this, it's the maple syrup I made this year.

Good job I've been doing It for about 15 years.

Nice! I'm hoping to be doing it for the rest of my life! It's fun.

Some fine looking stuff. How long does it take to make it?

Well it depends on the weather and the type of trees you tap. Sugar maple has more sugar in it's sap then Norway maple does. I think the ones I tapped were sugar maple.
Apparently the ratio is 40/1, meaning it will take 40 gallons of sap to make 1 gallon of syrup. I'm not too sure how long it takes to boil down to the syrup level, but It certainly takes a while.
To get maximum sap flow it has to be below freezing at night at above freezing in the day (and preferably sunny).

Please don’t go with the 40 to 1 ratio. It all depends on the sugar content of the sap. Remember the Rule of 87. Divide the sugar content by 87, then add 1. That is very accurate. Sap tester can be picked up for around $15. Many other factors to consider. Type of boiling equipment, wood, ect.

Yeah, I've found it's not 40/1 with my trees.

Oops meant to say divide 87 by sugar content of sap.

Still 40/1 is pretty standard around for the most part.

Nice looking stuff always amazed at range of color. I don't get a lot that light most mine cooks out darker. Been making my own now for about 7 years. did skip this spring just couldn't get moving and weather was goofy..Probably be back at it next spring though.

Mac

Nice! Goldnut is the guy to talk to about that. He has a really nice setup and sells his locally.

Good stuff

Beav. First time ever disagreeing with you. In a given year my daily test runs from 1.8 to 3.4. That’s a difference from 59 gal per hour to 29. That’s why when I buy sap I always pay based on sugar content. Whatever energy source (wood, gas, oil) there can be a vast difference.

Looks good, here is some I made in Iowa.

Nice! Looks good!!

A couple of those jars are only partially full. I have found that those tend to get mold. So I keep the half jars in the fridge and use first or add to the next batch.

Bottle your syrup at a minimum of 180 degrees but not higher then 190, fill with minimum airspace and they wont mold on you.

There are several members of the forum that do from small to considerable volumes of sap and syrup. Hang around and there will be several threads starting about next February with lots of reports, ideas and photos of some fairly creative equjpment.

Bryce

For two springs I did Brix concentrations on the sap flow from Manitoba maple up on the shores of Lake Winnipeg. Granted you have a 100 mile long fridge door of frozen ice , so night time temps fell faster than away from that ice cube.So flow rates are higher than inshore.
It's an old wife's tale about the 40-1 ratio, Some days it was 18-1 ratio most days it was 28-1. If you have a edge tree that is growing quite well then the sugar concentration is going to be higher.
Have one with it's roots going into a septic field and their is your gold mine, maybe- maybe not you would use them.
Sugar levels are also effected by rate the sap is sterilized.
Canadian National Film board has a 1960's clip about sugaring on Lake Winnipegosis in Manitoba is worth watching

This was our 2nd year doing it. We had 100 taps and made over 20 gallons of syrup.