Thanks, you guys!

Elkaholic, it's ironic that very few of our hundreds of maples are uphill from the house or buildings, so running lines downhill to collection isn't practical, but we don't make that much syrup anyway. I think Zim had a total of 12 taps out! We use sap sacks and empty them each day. Not bad with a dozen trees.

TrapNH, when the old timers would boil down sap over a wood fire, they often broke eggs into the cooking sap to absorb wood ash. I suppose those eggs would be an interesting flavor between woodsy and sweet. It's cool to compare the old techniques and equipment to the new. I'm a bit of an instrumentation fan, but I love old traditions as well.

OhioBoy, it sure is amazing stuff, isn't it?

Thanks, Smash!