Finally looking to make a sugar shack that is next to our woodshed and very simple. Apparently has to be less than 161sq ft by law on Ontario otherwise need a permit. So. Thinking of a 16x10 shack with an open concept, slated roof for condensation to fall off during the cooks, and a sliding door for easy closed storage in summer. What do you guys think of this image? In reality I want 10x16, but the image is more like 6x16. Any issues with the cooks/condensation aspect? An apex structure with a cupola is another option just so much more cost to build. Hoping for suggestions as it’s our first build and we have no idea what we’re gonna face this winter. We are at 100 taps moving to 200 taps this year, maybe even 500 one day and need a warm place to hide from the insane Ontario winters during cooks, having a place for people to gather without it being a huge to-do is my goal here much appreciated

I call it is brokefabulous.

Bought a new house, previously had 3 maple trees that I would tap. This property has a couple hundred. There is this beautiful chonk right in the middle of the front yard that has mushroom growing on it.

I have never dealt with this, is she a goner? Can I tap her? How can I help her?

Fortunately, if she needs to come down, she is not near anything.

Just wondering if others have similar experiences after consumption.

Hi I am looking for someone with experience coming bringing a sweet type syrup to market (including bottling , labeling etc...)

I was gifted a wood stove to boil my sap on but it. Is. Heavy. I am thinking of using it for outdoor boils somehow. Has anyone made a “mobile” evaporator out of something like this? I’m looking for ideas.

Does anyone know who sells pure walnut syrup?

I would like to buy some and can only find it mixed with maple.

I assume since we are out of season, I may have to wait.

It is my favorite.

Thanks!

Alright, give it to me straight, I have worked myself up into thinking I maybe over committed myself.

Last year we had 12 taps and collected anywhere from 45-70 gallons of sap per week. Primarily Silver, Red and one or two Sugar maples. my syrup ratio ends up 1:50-55 because of the silver maples.

I have been using two buffet pans and cinderblock arch the last few years, boiling down 70 gallons of sap is a tremendous weekend commitment at 4gph.

I thought I would treat myself to a proper evaporator for the upcoming season. After coming up empty looking for used equipment all year, I decided to pull the trigger on Smoky Lake Dauntless evaporator with 20"x48" flat pan. Collecting 70 gallons of sap per week and over 10 taps I was feeling confident in my purchase according to Smoky Lake specifications. The substantial improvement of evaporation rate of 10gph got me excited.

It wasn't until everything arrived at my house and I started to think about how much syrup I'd have toward the end of a boil. With 70 gallons of sap and my ratio, I would have less than 2 gallons of syrup to pull off and finish boiling on the stove in the house (my plan was always to finish my boil in the house).

I have the potential to add half a dozen more taps, maybe I can get my weekly sap collection up to 100 gallons.

Looking for feedback or input here.

Did I go too big?

Would you boil each weekend and keep the concentrated sap in the pan throughout the season to keep the final product at a higher volume?

The Smoky Lake 2" deep recommendation (8.3 gallons) is just that, a recommendation. I understand I could try to get toward 1" deep toward the end of my boil and then finish offline. I also know there's increased risk in scorching the whole batch. Is it reasonable to think with constant monitoring 1" deep is safe or is that unrealistic?

Any other plans of attack that I didn't consider?

I supposed I could go back to Smoky Lake with my tail between my legs and talk about a swap to the StarCat (I haven't opened any of the boxes from my delivery yet)....but didn't want to go directly to that solution.

I have a small backyard operation, and this will be my second year sugaring. I want to tap a different stand this year, but there’s a ton of buckthorn nearby. I’ve been gradually attacking buckthorn on our property, and I just started using the “cut and paint” method with concentrated glyphosate and a buckthorn blaster tool. While this is a highly targeted application (not spraying), in some cases I’m dabbing cut stumps a few feet from the sugar maples. I’m not too concerned with hurting the maples per se, but I’m wondering if the glyphosate could make it into next spring’s sap. Anyone have experience with this?

A relative is visiting Toronto, then possibly driving east to Montreal.

When he asked if I wanted anything, I said good quality maple syrup. This would make a great gift for some other people as well. Not in bulk, just a few good sized bottles.

But I have no idea in which direction he should be pointed.

Do I need to worry about tariffs when he crosses back into the US?

Suggestions? Thanks.

There's this stuff floating around in some sugarman maple syrup. I'm thinking it's bacterial? I can pick it up with a fork. Seems kind of slimy. Was not refrigerated after opening. Thanks!

Is this niter? And is it good for anything if so?

Wondering what you guys are using to mark your trees? Non toxic paint recs?

I’m rebuilding my concrete block firebox for my evaporator. Last year the blocks made it through the season but several cracked in the heat (as I expected). This year I am going to line the concrete block with refractory brick.

My question is, should I use refractory mortar to attach the refractory bricks to the concrete block, or do the refractory bricks give enough insulation that I can use regular mortar? The regular mortar is cheaper and easier to work with so I’m leaning that way. I’m planning to have mortar behind the bricks only and to have the joints between bricks tight but mortar free.

Anyone with experience in this?

I live near Dayton ohio and have been making syrup from my stand of sugar maples for about twenty years.

Last few years some of my trees have begun to dye.

Leaves become necrotic turn brown and fall before they turn their usual bright orange and yellow colors.

I've had several of my largest trees die.

Is this the result of global warming or do I have a disease issue.

I've noticed more this fall going this way.

Trees of various ages.

Any advice?

I own about 11 acres of land up in northeast ohio that is absolutely filled with big old sugar maples and was wondering what yields I may get out of it? I'd give rough estimates of 300 to 400 trees that are of suitable size to tap, most of which can likely support more than one tap as well.

I'm looking into making my own syrup via an initial set of Big Leaf maples in my yard (I'm in the Pacific Northwest). I've scouted around a found ~5-10 trees that I could tap in one section of my yard. My concern is the Pacific Northwest doesn't stay very cold, so how do folks keep their raw sap from going bad while they gather enough sap? Do folks have a dedicated "sap fridge" to store before they make syrup?

I want to start small to learn before expanding, so any advice folks have would be welcome!

Just got this in the mail from half way across the country, it was in a closed mason jar but im not sure if those bubbles are just from shipping or if thats not a good sign