LEADER Half Pint Evaporator
Year: 2014
Page: 16
MAKING SYRUP
NOTE: NEVER leave the pan unattended
.
There is a risk of fire and you could ruin your pan if
the level of sap goes too low.
1.
Fill the boiling pan with sap to a level of 1 ½” to 2”.
2.
Fill the reservoir pan to 2/3 to ¾ full.
3.
Check to ensure all fittings are secure and do not leak.
4.
Build a small wood fire in the arch. Keep the firing consistent with good wood (see The Wood To Use in the
Firing Section) in order to keep a consistent boil. With a properly fed fire and insulated arch - half pint users are
able to boil from 5 to 8 gallons of sap an hour.
5.
As the sap boils in the boiling pan it will lose moisture. You will need to keep the level of sap as close to 1 ½” as
possible. To maintain the level of sap, feed from the reservoir pan through the valve. Adjust the valve so it is
replacing the sap usually this will be drops or drizzle. Do not feed the sap too quickly as it will reduce the boil.
6.
As the first time you boil the sap is not concentrated in any area of the pan, the first draw off will take several
hours. The next small draw off batches will be regular and small. Timing will depend on how consistent you are
in firing the evaporator and how much sugar content is in the sap.
7.
When to draw off
8.
The sap in the syrup section of the syrup pan must be boiled until it reaches 7.0° to 7.5
o
F above the boiling point
of water (the draw off temperature). The boiling point of water is not a consistent point. Therefore the
following is the recommended method for determining the draw-off temperature.
a.
The sap will turn an amber or darker amber color.
b.
The temperature of the sap will reach 7.0° to 7.5
o
F above the boiling point of water.
c.
Use a hydrometer and test cup in conjunction with the thermometer.
i.
As the sap begins boiling in the syrup pan, monitor the thermometer. The thermometer needle
will need to go around completely once and come back to the “7” mark on the thermometer.
ii.
When the “7” mark is reached, hydrometer the syrup. See ATTACHMENT #1 on the use of a
hydrometer.
iii.
Adjust the thermometer to “7” when the hydrometer indicates the sap in the pan has turned to
syrup. To adjust the thermometer, place the Allen wrench, provided with the thermometer,
into the screw and turn until the “7” aligns with the needle.
9.
Due to the small sizes of the draw off batches, as an option users will collect the batches of sap boiled to “almost
syrup” from the evaporator into a bucket or pail. This larger collected batch will then be boiled on another heat
source. It is recommended you use a hydrometer to test the final syrup.
10.
At the end of the day draw off a container (approximately 1 gallon) of the sap closest to being syrup. Cover and
set aside for the next day (See the Maintenance section – Daily).
11.
After you have stopped firing for the day, continue to watch the evaporator until there is no more boiling and
embers are no longer present in the firebox. Make sure the liquid level is maintained in the boiling pan.
FLOW REVERSAL
In order to minimize the buildup of sugar sand and niter, the flow in the pan should be reversed each day. The following
is the illustration of the change (Day 1 to Day 2):
