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Not in this neck of the woods. As far as I know, I cannot tap trees for sap and get anything like those out on the eastern side of Canada can ..
 

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Yeah, I've been doing it for the past 3 years here in Kentucky. Our season is over now...

My bucket setup is almost identical to yours. I also use a 10 gallon cooler for storage. Here are a few pics from my homegrown setup.... showing the modified Franklin stovetop, and the results from a few small batches this season. I have fewer than 10 taps total...



 

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I am a little teapot
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Never made it myself but I love homemade maple syrup, especially on nice fresh biscuits.
 

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I spent many springs gathering sap at my Uncles farm and helping boil down sap into syrup. THe running of the mice when the first fire gets lit.. The traditional pancake supper/lunch/breakfast with the first hot out of the evaporator syrup of the season. Having to have someone kill the spiders in the two seater cuz I wouldn't go in otherwise! Squishing thru the mud and drinking ice cold sap straight from the buckets. I sure miss it, but my Uncles brother still owns the property and makes syrup so we can still get it from the uncle.
But if you decide to make syrup from your own sap, be aware that it takes about 44 gallons of sap to make one gallon of syrup-that is a lot of water that has to be boiled out and it will drown your home so try to get a turkey fryer set and do it all outside. Also skim all the foam that comes up and when you go to pour it out- run it thru some super clean nylons or very fine cheese cloth to get all the "sand" out of it before storing. The sand is just minerals and other detritus that is just part of making syrup.
If your stored maple syrup gets "rock crystals" in it they are totally edible and very yummy. It doesn't happen too often.
We used to take about two or so gallons every year and keep cooking it down till it crystallized and we would make all kinds of molded maple sugar candy and just plain maple sugar for for cooking and such later in the year.. Crystallized maple sugar lasts very long and is a big easier to store.

ETA:Oh and the best sap runs when it is warm(40s and 50's day and under 30s at night) during the day but cold at night...if the sap starts becoming cloudy it is too late and don't use it. Not as nice a syrup and not as much sugar in it.
 

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we are tryin but not gettin a drop. this is our first attempt. we are in south mo. is it too late here? thanks for the thread! i was going to post this question today!
 

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Discussion Starter · #11 ·
We don't do it yet, but we want to learn. I'm not sure we have enough sugar maples on our property (we want to get more, but it will take time for them to grow).
You can get between 1/3 and 1 quart of syrup from every tap. If the tree is 10" in diameter you can put one tap in, 18" 2 taps, 25" 3 taps. So, they add up quick. I have 30 taps between 15 trees.

I gathered 30 gallons of sap the other day and made a gallon of syrup from it yesterday, 8 pints. MMM, it's good too. :cool:

elalr, I'm not sure what it's like in MO, but they run best when temps go below freezing at night and get above freezing in the day. If you live in an area where there isn't a freeze thaw cycle I'm not sure how it works.
 

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You can get between 1/3 and 1 quart of syrup from every tap. If the tree is 10" in diameter you can put one tap in, 18" 2 taps, 25" 3 taps. So, they add up quick. I have 30 taps between 15 trees.

I gathered 30 gallons of sap the other day and made a gallon of syrup from it yesterday, 8 pints. MMM, it's good too. :cool:
Good to know - THANKS! :)
That's do-able for us, as we don't need all that much. So now I'm motivated to learn more.
 

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I haven't made maple syrup for some time now, but when I did my kids loved making their toffees in the snow, and I would lightly boil down enough sap to store for canning my peaches in the fall. Man where they good!!
 

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we got a little sap yesterday. about 2 cups. we tapped a few more trees to give it a shot. i cant wait to try it.
 

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we got a little sap yesterday. about 2 cups. we tapped a few more trees to give it a shot. i cant wait to try it.
Just so you know ... it is GREAT! :D
 

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Mmm, maple canned peaches, that sounds good. I'd like to try the toffee in trhe snow, but am not 100% sure how to do it.
When your syrup is ready just take a small portion outside and pour it in a line in the snow. It will harden almost immediately and then you just lift it out and voila!!

Just be sure that you are using an area of 'clean' snow though!!
 
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