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Kindfarmer:
I have be double careful because outside of this, I am married to a Born Again Christian. I have a secret email and she can't see what is on my ipad (it's passworded). If she found out - 44years would end! I really am taking a chance with this.
 
rjr_1954 said:
Kindfarmer:
I have be double careful because outside of this, I am married to a Born Again Christian. I have a secret email and she can't see what is on my ipad (it's passworded). If she found out - 44years would end! I really am taking a chance with this.
Click to expand...
All interactation with me is in complete confidence. I have no friends😂🙈
 
Mr_Soup said:
Morning, Wolfie!

Now, now, I can't have all the fun all the time, can I? Kinda reminded me of this scene from Sin City:

Click to expand...
I love the stylization. I enjoyed that movie very much . I loved Peaky Blinders so much the first time but I’m just so anti-violence lately. After being shot a few times to shoot them up flice lost their appeal🤷‍♂️
 
LupineOne said:
My own sugar maples...boiling the sap over an open wood fire gives it amazing flavor!
Click to expand...

We used to do this on the farm. We had built a "maple syrup camp" in the woods at the bottom of a ravine. We tapped the nearby maple trees and hung buckets to extract sap over a period of time, then poured it all in a 8 foot by 4 foot steel pan fed by a wood fire underneath. Took almost an entire night to boil it down to syrup, hence why it was a "camp".
 
Mr_Soup said:
We used to do this on the farm. We had built a "maple syrup camp" in the woods at the bottom of a ravine. We tapped the nearby maple trees and hung buckets to extract sap over a period of time, then poured it all in a 8 foot by 4 foot steel pan fed by a wood fire underneath. Took almost an entire night to boil it down to syrup, hence why it was a "camp".
Click to expand...
Almost exactly what I do. I have basically a steel box with holes in the top fitted to one large in the rear (like yours) and one smaller pan near the front. Main fire is right under the larger pan, and as the sap boils down, I transfer it to the front to cook almost the rest of the way, slower. As the smaller pan fills up, I transfer it inside to a huge kettle on the stove. Repeat until season's end, slowly boiling down inside until it's genuine syrup.

Ratio is 40:1 gallons sap to syrup. I had over fourteen gallons of syrup last spring.
 
LupineOne said:
Almost exactly what I do. I have basically a steel box with holes in the top fitted to one large in the rear (like yours) and one smaller pan near the front. Main fire is right under the larger pan, and as the sap boils down, I transfer it to the front to cook almost the rest of the way, slower. As the smaller pan fills up, I transfer it inside to a huge kettle on the stove. Repeat until season's end, slowly boiling down inside until it's genuine syrup.

Ratio is 40:1 gallons sap to syrup. I had over fourteen gallons of syrup last spring.
Click to expand...

Yup. My grandparents were old fashioned af. They made damn near everything they had themselves. Once it was boiled down far enough, it was then poured into containers and then finished in batches on the stove. At the camp, they would boil it down, add more sap, boil down again, repeat until desired consistency. Though unlike you most likely, they just eyeballed everything. :rolleyes::ROFLMAO:
 
Mr_Soup said:
Yup. My grandparents were old fashioned af. They made damn near everything they had themselves. Once it was boiled down far enough, it was then poured into containers and then finished in batches on the stove. At the camp, they would boil it down, add more sap, boil down again, repeat until desired consistency. Though unlike you most likely, they just eyeballed everything. :rolleyes::ROFLMAO:
Click to expand...
My parents help out....my dad is one of those driven people with mechanical aptitude to boot. I have none of that aptitude, so the fire box that I use to boil it all down. That's him. Wouldn't be able to without it.
 
LupineOne said:
Almost exactly what I do. I have basically a steel box with holes in the top fitted to one large in the rear (like yours) and one smaller pan near the front. Main fire is right under the larger pan, and as the sap boils down, I transfer it to the front to cook almost the rest of the way, slower. As the smaller pan fills up, I transfer it inside to a huge kettle on the stove. Repeat until season's end, slowly boiling down inside until it's genuine syrup.

Ratio is 40:1 gallons sap to syrup. I had over fourteen gallons of syrup last spring.
Click to expand...
I do miss sugaring season
 
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