How to make maple syrup
Take one antique syrup evaporator
This evaporator has ten inter connected cells. The cells are filled with maple water that has been collected and it is then heated to boiling temporator which causes the excess moisture to evaporate. With time and energy the viscosity of the maple water increases until the mixture becomes a syrup.
All the while the water is evaporating the mixture must have impurities removed: Sticks, needles, dust, assorted bug parts, you name it, are skimmed away, all at boiling temperatures.
Here you can see the hand seive removing floaters.
The whole process requires much firewood and energy to keep the water at boiling temperatures. Wood must be cut, stacked, split and then fed into the evaporator
The syrup will get to a certain consistency and then it is drained at the hottest end of the evaporator where there is a tap. In this case we use a stainless pan and "finish it off" on a gas bar b que.
There is more temperature control using this method.
the thicker maple water is pulled over using a wooden laden so that it pours over a baffle in the cell so that it can be pour off through the evaporator's tap into the stainless collector pan.
The maple water/semi syrup is finished off until the hydrogrometer/ tester indicates the correct viscosity:
Once the correct viscosity is reached the syrup is poured into a filter. The filter is a double bag, one wool, one cotton fibre (all natural)
All the while the water is evaporating the mixture must have impurities removed: Sticks, needles, dust, assorted bug parts, you name it, are skimmed away, all at boiling temperatures.
Here you can see the hand seive removing floaters.
The whole process requires much firewood and energy to keep the water at boiling temperatures. Wood must be cut, stacked, split and then fed into the evaporator
The syrup will get to a certain consistency and then it is drained at the hottest end of the evaporator where there is a tap. In this case we use a stainless pan and "finish it off" on a gas bar b que.
There is more temperature control using this method.
The maple water/semi syrup is finished off until the hydrogrometer/ tester indicates the correct viscosity:
Once the correct viscosity is reached the syrup is poured into a filter. The filter is a double bag, one wool, one cotton fibre (all natural)
Finally: The syrup is poured off into containers, always glass, usually recycled, whatever you have around really
At this point it is ready for the pancakes and waffles!
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