sugaring

Discussion in 'Earth Science' started by sculptor, Mar 9, 2018.

  1. sculptor Valued Senior Member

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    Tapping the maple trees. Lately, 1/2 the amount in the buckets is ice, the other 1/2 liquid sap.
    My guess is that as the sap freezes, the water freezes out first, leaving richer/sweeter sap as liquid---

    Does this seem accurate?

    (thinking of dumping the ice and only heating the liquid sap)
     
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  3. Walter L. Wagner Cosmic Truth Seeker Valued Senior Member

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    yes, but you'll lose some of the sugar

    arctic ice from freezing of sea water still has some salt in it.
     
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  5. exchemist Valued Senior Member

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    Yes, this I gather is the principle of "eiswein". Should work.
     
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  7. iceaura Valued Senior Member

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    Yesterday I broke a piece off of an icicle formed from the wound of a broken twig on a boxelder* - it was quite sweet. That has been my past experience as well - woods candy.
    In theory sugar should be left behind to some degree, and icicles are not good models of a bucket (kind of the opposite), but I'd check before dumping the ice.

    (*in case: boxelders are taxonomically maples, and can be tapped - considerably more boildown is required than for a sugar maple. What I was tasting was concentrated sugar, from a boxelder - the sap is not that sweet).
     
  8. sculptor Valued Senior Member

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    .........
    (removed to correct thread)
     
    Last edited: Mar 10, 2018
  9. Gawdzilla Sama Valued Senior Member

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    Wrong thread?
     
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  10. sculptor Valued Senior Member

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    yeh, wrong thread

    OK can I move it to the correct thread?
    If so; how so?

    ..............................
    (I copied and pasted in the correct thread)
     
  11. Gawdzilla Sama Valued Senior Member

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    A hundred years from now nobody will care.
     
  12. sculptor Valued Senior Member

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    fixed it for you
     
  13. sideshowbob Sorry, wrong number. Valued Senior Member

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    Slightly lower yield but much saving in time and fuel.
     

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