By Alison Anderson

ISBN-10: 1612121713

ISBN-13: 9781612121710

From handling a sugar bush to slathering your pancakes, this Storey fundamentals® consultant covers every thing you want to understand to make and luxuriate in your individual maple syrup. Third-generation syrup makers Alison and Steven Anderson enable you to gather sap utilizing a tree-friendly tubing method after which cook dinner, package deal, or even marketplace your personal syrup. With specialist suggestion for first-time bottlers, the Andersons percentage their ardour with a contagious pleasure that's as inspiring as a bowl of sugar on snow. 

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Extra info for How to Make Maple Syrup: From Gathering Sap to Marketing Your Own Syrup. A Storey BASICS® Title

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Indd 30 10/22/13 11:11 AM Rule of 86 It takes approximately 40 gallons of sap to make 1 gallon of pure maple syrup. By using the Rule of 86 (86 divided by the sugar content of your syrup), you can determine more closely how many gallons of your sap it will take to make pure maple syrup. 4 gallons. Filtering Sap You usually do not need to filter your sap. Unlike syrup, which has sugar sand (the grainy sediment that is created every time sap or syrup is boiled) that needs to be removed before it is bottled, there is nothing in sap that needs to be removed before you cook it.

It is a good idea to have some extra bags just in case one rips or is punctured. Squirrels like the sweet taste of the sap and sometimes try to bite through Sap Saks. If squirrels become problematic, try hanging duct tape off the corners of the sap bags. Squirrels do not like the taste of the duct tape, and this will prevent them from trying to bite the corners of the bags. A ssembling a Sap Sak Holder Sap saks and holders are a great alternative to traditional metal sap buckets. They work great; however, some assembly is required.

If sugar sand settles to the bottom of the bottles after you have finished packaging, fear not. Sugar sands are the naturally occurring particulates in maple syrup. They are not harmful if ingested; they just make your syrup a little gritty. Most of the sugar sands will stay at the bottom, and you can pour the clear syrup off the top. Crystals. If large rock candy–like crystals appear in the containers, that may mean your syrup is too thick. Syrup stabilizes in liquid form somewhere between 66 Brix (32 Baume) and 68 Brix (38 Baume).

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How to Make Maple Syrup: From Gathering Sap to Marketing Your Own Syrup. A Storey BASICS® Title by Alison Anderson


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