Michigan Thread - all are welcome!

[iamfivewire]

Welcome to BYC crazyforchix

 

[ladyrsanti]

NO. Maple is Maple. There's no difference in sap other than, like any biological entity, you will have variations in sugar content, viscosity, bacterial matter, etc. I have relatives in Maine that sugar. No difference other than bragging rights. If you got 3 1/2 from 15?? I get 40:1 to 50:1 consistently. It is possible to freeze sap and remove water which creates a more concentrated sap and then ratios are nebulous. Or, like big sugar, use a reverse osmosis to get rid of water. 219degF is the correct temperature. I boil mine down until the sugar slides/rolls off a spoon when blown on. Then I check the temperature.

I think it's funny that someone said Michigan is thinner than Vermont! Sounds like my daughter that lives in Boston.

Happy sugaring!

Thanks for the info! I'm pretty sure it was someone at the farmer's market who told me that. There are a lot of "geniuses" there who love to talk and since I profess to know nothing, I'm full of their brand of "knowledge" until it is either confirmed or proven false. That's why I always preface my so-called knowledge with "someone told me" or "I heard that".

I've never had Michigan syrup that was thicker than what I made yesterday though so I had no reason not to believe it. I might need to calibrate my candy thermometer and use the technique you described. Mine read 219° but it was was still acting like water on the spoon, not a syrup. I'll leave this batch as is since I have four boys in the house who prefer quantity over quality. They loved it this morning on pancakes, regardless of its viscosity. They said it was the best plate of pancakes they've ever eaten. I'll just try to perfect my technique for the next batch

My syrup is still fairly light and vanilla-y. I do hope to keep collecting and see if I can get the strong maple-y dark stuff which is my absolute favorite. My husband said he'd be willing to buy *PAY* for firewood to get more homemade syrup which is funny because in the end we will have spent just as much as buying syrup at the store. It's sad because all the fallen trees in the yard from the ice storm would make great firewood - if they weren't still green. It'll be ready for next year's maple syrup though.

 

[RaZ]

There is just something special about gathering an egg when it is still toasty warm from the hen.
And when another hen trusts you so well that she goes in the nest box and lays her egg while you are standing there, even though she just saw you take the other eggs.

 

[mindylee]

There is just something special about gathering an egg when it is still toasty warm from the hen. 
And when another hen trusts you so well that she goes in the nest box and lays her egg while you are standing there, even though she just saw you take the other eggs. 

I like when ya can stick your hand under then and they lay one right in your hand.

 

[ladyrsanti]

This morning my SLW was sitting on the nest when I came in to give them breakfast and she got so excited that she left the nest and laid her egg en route to the food dish.

 

[snowflake]

I thought this picture pretty well sums

love the pic, it really says it all!!

Welcome to the new folks, love the BYC MI lots going on

 

[Brennigan]

Mmm, love fresh syrup -- and I admire all of you who make it! I love nothing better than our local farmer's market, and I appreciate their hard work too!

Its in the 20s these next few days, but here's our West Michigan forecast...leading right into April!

50s!

Then right into April showers bring May flowers...

Will this long winter hurt our farmers? I'm never sure what crops are in season first in Michigan...

 

[Rfournier]

So, is the Michigan thread still going? I am new to BYC & I really need to get to know some local chicken owners,. Im new at this & need some people that are closer to me than California..lol. I live in Livonia, MI . Thank you!

 

[uchytil]

Hey syrupers...what's the diff in color/grade? I like the darker stuff, I find it more flavorful.

Is it time of flow(earlier or later in season), length of cooking/boiling/reduction particular trees?

More dead stuff makes it darker. Usually later taps when the "live" things are in the sap - seriously. Darker is usually a lower grade. Grading is problematic because there is no national standard. A big debate actually - states differ. One thing is pretty consistent - the lighter the better.

 

[uchytil]

Thanks for the info! I'm pretty sure it was someone at the farmer's market who told me that. There are a lot of "geniuses" there who love to talk and since I profess to know nothing, I'm full of their brand of "knowledge" until it is either confirmed or proven false. That's why I always preface my so-called knowledge with "someone told me" or "I heard that".

I've never had Michigan syrup that was thicker than what I made yesterday though so I had no reason not to believe it. I might need to calibrate my candy thermometer and use the technique you described. Mine read 219° but it was was still acting like water on the spoon, not a syrup. I'll leave this batch as is since I have four boys in the house who prefer quantity over quality. They loved it this morning on pancakes, regardless of its viscosity. They said it was the best plate of pancakes they've ever eaten. I'll just try to perfect my technique for the next batch

My syrup is still fairly light and vanilla-y. I do hope to keep collecting and see if I can get the strong maple-y dark stuff which is my absolute favorite. My husband said he'd be willing to buy *PAY* for firewood to get more homemade syrup which is funny because in the end we will have spent just as much as buying syrup at the store. It's sad because all the fallen trees in the yard from the ice storm would make great firewood - if they weren't still green. It'll be ready for next year's maple syrup though.

That's really too funny - I almost posted about a gal who makes twice the syrup I do from the same amount of sap to feed her clan of wild kids! Ha, ha! Anyway, yeah, definitely try the spoon while the syrup is boiling. Just enough to coat the spoon then blow on it to cool a little and you'll see it slide/roll off. Another thing is the syrup really starts to bubble/foam when it gets near 219. Just don't turn your back at that point or you may end up with rock candy, or worse, burnt sugar. I burned a batch once talking on the phone. I ended up wasting 8 hours and about a gallon not to mention sandblasting the pot of blackened carbon.