making maple syrup
- Thread starter okiegirl1
- Start date
I tapped silver maples at my other house. In addition to needing 20 gallons more to equal a good sugar maples' 35-40 gal, is that the syrup tends to finish darker. In a competition this wouldn't be desirable, but who cares at home.
Also, there is much more filtering of the silica sandy stuff needed. This is because you had to boil down that many more gallons. If you don't filter, your jar can settle out nearly 1/4 in silica. I can't stress filtering silver maple syrup enough; It will taste gritty because the silica is suspended in the dark syrup, invisible.
BTW I boiled that silver maple syrup in my kitchen which didn't make anything sticky, but did peel all my wallpaper at the seams.
Go for it.
Also, there is much more filtering of the silica sandy stuff needed. This is because you had to boil down that many more gallons. If you don't filter, your jar can settle out nearly 1/4 in silica. I can't stress filtering silver maple syrup enough; It will taste gritty because the silica is suspended in the dark syrup, invisible.
BTW I boiled that silver maple syrup in my kitchen which didn't make anything sticky, but did peel all my wallpaper at the seams.
Go for it.
Henrietta23
Yard Farmer
YEp, our sap didn't run today. We've got about two quarts of syrup. DH did have to strain it to get the sand out but it wasn't quite 1/4 of the syrup.
