Log Cabin and Aunt Jemima table products have been around for many years and taste good. They are not real maple syrup but rather are maple-flavored and made with sugar. In the 17th century, some dairy farmers would supplement their regular milk income during the short weather window between late winter and early spring, making and selling maple syrup. Maple syrup production in the early days was very labor intensive.
Small holes were drilled into the tree and small tubes taps inserted that would allow the sap to be collected in buckets. They were carried to a central location usually in the nearby woods where the water would be boiled off in evaporators, which were essentially huge frying pans with fire boxes built underneath to yield the concentrated sugar for syrup production. Shortly after the turn of the 20th century, St. George C. Cary founded the Cary Maple Sugar Company, which controlled as much as 80 percent of the bulk maple sugar market of the period.
His success was due in large part to reducing the manual labor associated with maple syrup production by modernization of sap collection, transport, processing, packaging and marketing. Collecting the sap Sap is approximately 98 percent water and it requires between 40 and 50 gallons Sap flows during a freeze, thaw and flow cycle. When the daytime temperature rises above a certain point, positive pressure develops in the tree, which causes the sap to flow out of an opening in the tree bark.
The sap is replenished when the temperature drops again, creating suction, which allows the tree to uptake water to replace the lost sap. It is important to know that the sap is to be collected before the buds appear on the tree; otherwise, the sap acquires an undesirable tart taste and is not suitable for production. How many taps and how much sap? Taps are simply small holes 0. To determine the number of taps a tree can support depends on the diameter of the tree. The tree diameter should be measured between four to five feet 1.
A tree with a diameter between 10 to 17 inches 2. Trees measuring between 18 to 24 inches 4. These recommendations ensure that not too much sap is extracted in order to maintain the health of the tree. Approximately 15 gallons Three methods of collecting sap are used, including hooks and buckets, gravity lines and vacuum lines. For the hobbyist, the original hook and bucket method is the most simplistic and cost-effective albeit more time-consuming because the buckets must be manually carried from the tree to the storage tank.
For those who have a small home-based business, the gravity and vacuum systems reduce the amount of manual labor attributed to the original method and the cost may be justified based on the seasonal volume.
The gravity system connects the taps from several trees to a gravity line that empties into a central storage tank. This method requires more thought and planning because the storage tank must be at the lowest point on the piping system and requires a large land area.
The vacuum system is set up the same way as the gravity system but includes a vacuum pump, which draws the sap from the trees in a shorter time, which in turn leads to a higher sap yield. Sap storage Storage of the sap in preparation for de-watering is a critical phase for the hobbyist because this is the most difficult part of the collection process. Sap will spoil in the same way as milk, which means it must be kept chilled to prevent build-up of yeast and bacteria before the sap is processed into syrup.
This build-up will have a negative impact not only on the taste of the syrup but also on premature filter plugging in the processing system. To prevent this from happening, processing the sap should not exceed seven days from collection. For larger hobby operations, where bulk quantities of sap are collected before production, sap can be pretreated with UV light to destroy harmful yeast and bacteria. Boil or separate? After collection and storage, the next step is to remove the water from the sap.
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