Our first batch of maple syrup!

After all the “learning curve” experiences over the past couple of weeks, we’ve finally got our first batch ready to bottle.

Using the turkey fryer to boil down the sap was a big step. There are faster and better ways, but this is what is practical right now. Ideally I’d like to have a 2′ square or 2 x 3 syrup pan, but that’s a purpose-specific item that would cost a lot and take up a lot of room for eleven-plus months of the year. The fryer does a passable job, and I’ve learned to just let it go until the sap is very nearly syrup before finishing it on the stove. The first time I emptied the stock pot there was still too much water; it took a couple of hours to boil down on the stove. Last night I brought in the second run; it was very close to being “done” when I poured it into the pan.

After sorting through our thermometers, I found one digital kitchen thermometer that reads in half-degree increments well past the point where our maple sugar would turn into maple candy. That has made the process so much easier and better. I can reliably get the temperature right where it needs to be. Unfortunately, I’m still not sure whether I’ve got it right. The resulting syrup seemed a bit thin to me. I ordered a maple syrup hydrometer from Amazon (they’re not expensive). Once it arrived, it confirmed my suspicion that the sugar content was a little low. I had to boil it a few more minutes, bringing the temperature up to 221 F. The next step will be to bottle the 2 quarts we have finished.

We have far more syrup than I ever imagined we’d get. Remember, when I started this I figured maybe I’d get enough maple syrup to anoint a stack or two of pancakes. Well, we’ve got about half a gallon now and there will be more. We’ve got nothing to store it in long term, and I’d like to share some with friends and family. Half a gallon is way more syrup than we’d use in a year. I ordered some maple syrup bottles and am working on ideas for a label to stick on them. Until then… yeah, I got impatient and bottled the first batch in these flask-shaped 375 ml bottles. As I write this they’re sitting in a pan pasteurizing before I put the caps on.

Pasteurizing the bottles before capping
Cooling down while I ponder how to label the bottles