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Thread: Leaky Trees

  1. #1
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default Leaky Trees

    I was talking to Chef Schwantz the other day and he was telling me that he taps his Maples for syrup and that this is the right time to do it.
    I made a few spiles and tapped the 3 maples in my front yard and as of this morning, I have close to 3 gallons.
    Do any of you make your own syrup?
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Interesting .. I usually think of tree tapping as an industry (not like BigAl who taps things for hobby)

    Show us your set up and how your process works.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Its one of those things, that, if you like maple syrup, or know someone who does, then there is no reason not to at least try it. If anything, you will have no issue with giving it away....
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  4. #4
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    I love Maple syrup, but I rarely buy it because of the cost.
    I was telling Kelli that I went to a Maple Syrup festival when I was a kid and fell in Lust with it. On the way home, I drank a pint of it...needless to say, I wasn't the most popular family member when we got home...Well, they were sampling it in little paper cups to drink, so I thought it was a drink...
    I'll try to take a pic of what I have. It's not super impressive and my buckets are huge, but it's something to do outdoors after being inside all winter.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Sorry you have to be inside all winter Bri!

    what kind of maples do you have?
    I have red maples (soft maples) and I don't think they will produce syrup. Do you know?

    My research tells me that you had better keep collecting sap though. Evidently it takes about 10 gallons of sap to make a quart of syrup.

  6. #6
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    I believe most maples will give up sap but Sugar Maple is the best. I like to find sugar maple trees to cut down this time of year as the sap is flowing nicely and makes for some sweet smoking wood.
    Keep up the work Brian as you have enough to make maybe a half cup of syrup.

    You need to find someone that can cook it for ya now.
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  7. #7
    Join Date
    Oct 2008
    Location
    Ruskin, FL
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    Default

    Tim, you can tap most any maple to get syrup. From the research I've done, Sugar maples give the highest concentration of sugar in the sap. You can tap Black, Red, and Silver Maples in addition to the Sugar Maples.

    @bubba...whatchoo talking about...I'm going to cook it down myself.
    I may collect for another week to get some more accumulation. I was just watching the news and we'll get down to freezing overnight for the next week, so that will help get things moving.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  8. #8
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
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    Default

    Quote Originally Posted by Bbq Bubba View Post
    I believe most maples will give up sap but Sugar Maple is the best. I like to find sugar maple trees to cut down this time of year as the sap is flowing nicely and makes for some sweet smoking wood.
    Keep up the work Brian as you have enough to make maybe a half cup of syrup.

    You need to find someone that can cook it for ya now.
    Red maple works. I have one tapped as we speak, unfortunately the temps have fallen back down to the low teens again, so no sap for me.

    And definitely agree with Bubba on the spring sugar maple for smoking wood. Smells like caramel when you use it....
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  9. #9
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    this is why i love this website!!!!

    crimson king maple??? I tap that for sure!!!!


    interesting about the smoking wood too!!!!

    thanks!!
    MEMBER: BERGIE BBQ team 2011, 2012.




  10. #10
    Join Date
    Jun 2010
    Location
    Old Town,Maine
    Posts
    168

    Default

    Quote Originally Posted by Chargrilled View Post
    this is why i love this website!!!!

    crimson king maple??? I tap that for sure!!!!


    interesting about the smoking wood too!!!!

    thanks!!
    The 4 species that Joneser listed are the ones used in commercial operations because they have the highest percentage of sugar in the sap. Ornamentals, such as any of the Japanese varieties or those from Norway(such as the Crimson King) are not used. Not to say that you couldn't tap them and see what you get, but I suspect the sugar content in the sap is too low to make it worthwhile.
    Generally speaking the sap starts to run when daytime highs get up around 40F and the season will last for 4-6 weeks, in Maine at least, YMMV.
    The sugar content is highest when the sap starts to flow and will diminish with time.
    If you have a maple and are unsure if it is ready to be tapped just check if there are squirrels up on the branches chewing on the bark, a sure sign the sap is flowing.

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