It’s the 27th of February and we are boiling for the first time this season. This is one of the few if not only years that we have boiled before we have finished tapping. The weather is supposed to get really cold over the weekend and into next week and it can cause freezing problems with our few lines that run underground so we left those untapped.
We have made a close to 10 gallons of syrup so far today although our operation had a minor hiccup after the power went out. We are running on generator power now but we can’t run everything. We decided to put this batch of syrup in drums to use for Maple Cream.
We made our first batch of Maple Cream today. It’s $10 for a 1/2 lb jar. You can pick some up at Dave’s house or we can mail you some.
Here is a video tour of our sugaring operation. It doesn’t cover every piece of the operation but it covers the important ones.
The 2018 sugaring season is under way. We have the trees all tapped, the lines walked, and we will be boiling for the first time tomorrow.
We are boiling again today. So far the season has gone well, we have made ~230 gallons of syrup. The weather looks like may be to warm this coming week and put an end to our season early. If you want to check if the sap is running at our sugar house you can go to http://mattsmaplesyrup.com/releaser/pump_times.html . The pump for our releaser tank is controlled by a micro computer and it updates the website every time the pump cycles. It allows us to monitor what is happening at our sugar house without having to drive over and physically take a look.
We are boiling for the first time today. We still haven’t made any syrup but we should by the end of the night. We go all of the trees tapped February 21st and 22nd.
We had saved some sap for this weekend so Jeremy, Karen, Meris and Attia could help with boiling. We had 3250 gallons of sap saved to boil in today. We started at around 10:00 this morning and finished at around 5:00 and made 88.5 gallons of syrup which brought our total up to 215 gallons for the year. We started out the day making Amber Rich syrup and by the end of the day it darkened to Dark Robust.
The 2015 sugaring season has started!
We started tapping on Sunday and just finished up today. There are a few lines that we didn’t get done because they are buried in the snowbank along the road. We are looking forward to the weather warming up a bit so the sap will run.
New for this year we will have internet access at the sugar house so we will be able to update when we are boiling from the sugar house. We also have a new system to control the pump for the releaser tank. The releaser tank is where all of the sap lines come into the sugar house. The sap then has to get pumped out of the small releaser tank and into the large storage tanks. The pump is now controlled by a micro computer. The computer can let us know when the pump last turned on which will tell us how well the sap is running without having to drive all the way over to the sugar house.
You can now buy Matt’s Maple Syrup at the Chelsea Royal Diner. We want to keep thing simple for the diner staff so they are just selling quarts and pints and what ever grade we happen to bring down. We are grateful the Diner supports local businesses and the staff there for selling our syrup.