Thank You. One of the most well described videos on those obscure stages of maple syrup making; that being from collection bucket, to the finished product.
This was by far the best Maple Syrup Making tutorial I have found ! I love how he explains each step and the science behind each step . Thank you so much !
Thanks for this - Here in Vermont, (the largest Maple producer in the Nation) we use miles of vacuum lines to suck the sap from the trees into a 1000+ gallon container. When the arch is fired up, it needs attended all night (before the sap goes stale). Several chords of firewood may be burned. The steam from the sugarhouse can be seen from a mile away. Many sugarmakers offer free pancakes to any visitors who wish to trapse thru the ankle-high mud.
This brings back some memories. As a youngster I lived in northwest Ohio. One year our class, probably second or third grade, took a field trip to a maple syrup farm and got to see the process and sample the result. It also reminds me a bit of our honey operation - my father was a beekeeper and I was pressed into service in all aspects of it.
Hello from New Hampshire. I have tapped my Maple trees for the first time. I only have about a dozen I can tap and they are finally large enough. Now, I get into the tricky part - boiling the sap. Thanks for sharing how you do it!
WOW! I never knew the process of making maple syrup. Unreal how much it has to boil down to achieve the finished product! Makes me want to go fix some French toast! 😋 Thanks for sharing the process Squatch Senior!!
Wow you start later out there. Our season here in N.H. is all done now. When I was a kid 40 years ago we used to have about 200 taps and ran a 2x6 evaporator, lot of work but good times and great memories
We have about another month before we can tap. Would have to check with the local syrup makers but we still have feet of snow on the ground and would have to impressive tools - shoot, just remember, the wife just gave our large canning stuff to the niece. Hum, maybe if I start now by next year I might be ready. "Oh bother Chorister Robin" yet another project.
@@rebelyank6361 Just north of Anchorage, Alaska about an inch on the map or 60 mi as the crow flies in a little place called Hatcher Pass, Palmer side. We are known as Hatcher Passholes the other side of the pass is Willow and they are known as Willowbillies. and yes, I am a true sourdough: that's sour in Alaska and ain't got the dough to go back home.
As a Brit I've never eaten the stuff and this seemed like a lot of faffing around. This was very educational and got me wondering what effect draining this has on the tree. I was also nice to see the brains behind the operation on camera. You guys have the perfect life with all that space and machinery to play with. My favourite TH-cam channel, thank you from UK.
maple syrup is the best. Forget about that corn syrup crap. If your hard core New England, you might even chug the stuff. That was my younger days. But I still sip the stuff straight. I just love maple syrup. I am moving back to Vermont so I hope to be there for the next season. Planning on running 600 taps or spiles.
I've never seen bags used before. Very interesting. I have a nice traditional galvanized bucket I use I bought from a sugar camp in 2013. It was one that leaked. But I fixed that and I tap my Silver Maple. Not as high of sugar content but it still tastes good.
Awesome, thanks to you and your family for sharing. I don't recall seeing Mrs. Squatch, if this was her debut, Great Job!!! Great information!! Cool bags and hydrometer information. Thanks again.
Brings back memories. My Grandpa had quite a few trees on his property that he tapped. I was in school and he lived too far away to go during the week to help. On the weekend my folks would take me to the Grandparents and I would help with the boiling down. He had a long pan that we kept a wood fire burning under for the first stage. The final stages were done in house. Nothing better than maple syrup on pancakes!
I'm well impressedimpressed with the explanation of the process of making maple syrup, lovely to see the wife getting involved also, regards from cambodia 🍰.
Nice work, i wanted to see how you guys make the sirrop and I really like your videos. The only thing is the white stuff is not dirt, it Amidon, still sugar the same consistency as if you had grided potatoes it would seat on the bottom of the recipient. I don't think you should keep throwing it away. 👍🏿
That's cool guys. Love watching you two work together too. I know it's not syrup, but I'd still love to see the CHESSNUT make a comeback. Keep these vids coming!
Wife and I are enjoying re-watching this video of your family's process of making maple 🍁 syrup. Great way for us to start a Sunday morning. Are y'all making more this year?🇺🇲🚜👍
Reminds me of a tale my late grandmother told me. She and my grandfather went to see some kin up in Maine one year (probably the 50's). They decided they were going to make some Maine syrup. They got them a gallon of sap and came back home. They put it on the electric stove and started boiling. She said it took forever. When they were done, they had like a cup of syrup and about a $100 electric bill.
God bless your mom and dad, take time to relish every moment you have to spend with them. We’ve done the same thing with maple syrup. Probably cost a ton but was worth the experience. Stay safe
Nice medium amber color that is going to be some good syrup. Use a little lard to knock down the foam when cooking. Nice sugar sand filtering system you use. Thank you for the update and tour of your cooking set up.
Senior, thank you so much for that insight. Hoped when you put up the teaser something like this may happen! Would never have thought (for some reason) the initial running would be clear like water. Guess that in some places bears may be a problem, or are they hibernating at this time? Imagine they'd love the syrup. Anyway family, keep safe.
Pretty cool, very informative, bees evaporate the flower nectar too, except they use their wings to move the air throughout the hive and then back out the entrance, probably close to the same ratio distilling, this process also helps to cool the hive on hot days
Wow…. If there is a will there is a way. I have been out of it for a while but hope to be back in Vermont for the next sugar season. Plan is to run 600 taps with a wood fired evaporator. Figureing out your brix level is tough without a brix gage. But 7 degrees above boiling gets you syrup. But boiling can fluctuate about 212. A float hydrometer helps. Color fluctuates with sugar but there can be some carmelization. Grade B is often slightly overdone but it’s flavor has a nice Carmel taste over grade A amber. But the sap from the last days of the season will also be darker and have a stronger flavor. I love em all. But for the elites, keep your last few days separate from your grade A. I am dying to try reverse osmosis. My concern is that I may loose some of the more intense flavors because of the less boiling. Can’t wait to go home. Yankee by birth Yankee to my grave.
Hello to the whole family I really liked your video. I have been your youtube for a very long time. I am from Quebec and English is not my mother tongue. I have 550 taps and a small sugar shack. Congrulation for your work in making your own syrup. Your densimeter caught my attention because it is different, here it is 59 Brix the top line to read the density of the hot syrup and 66 at room temperature. I know you do a lot of mechanics but it would be good for you to make yourself a small homemade evaporator, you would need a breakdown 7" in the fire it is just like 24X36 and make the frame underneath in metal ....... Up to you!
Making syrup, how interesting I hadn't thought of that in this time of resourcefulness. Though we don't have maple trees we do have white and red birch in abundance.
Great video, guys! Although I have had homemade syrup on several occasions (I don't think you can be a true Minnesota unless you have) - I never knew much about how it is made. This is a great change of pace - stay healthy!
That’s the most thorough explanation of the process I’ve seen so thank you. We make syrup from sugar cane here in Georgia. Have you ever tried cane syrup before?
My setup is very similar .....I worked new residential construction and some builders forman would throw out propane heaters rather than fix em....they work well
When you are sealing them if they are standing upright the air at the top of the bottle doesn't transfer heat very well, so the sealing material on the lid may not get hot enough to seal. Turning them over puts the liquid syrup in contact with the lid. The heat transfer is much better and gets the sealing material on the lid hotter for a longer time, ensuring a better seal.
Thanks for all the hard work on producing the syrup and videoing the procedures. Lots of your time involved in order to teach us. Maybe you have in a previous video, but I'm curious about the bags used to collect the sap. Where did you purchase them? How much were they per bag? Also, was there any rhyme or reason for where you put the taps on the trees? Were they facing towards the sun or away from the sun? Why not put three taps on one tree? Where did you get the taps and $$? I am no expert on trees just by looking at the bark in winter, but were there other maples closer to your house that you could have tapped or were the maples interspersed with other hardwoods which their bark looked similar to the maples? One more question, from the tapping of the first tree until the last jar was canned, how long was that process? Once again, thanks for all of your efforts to teach!!
Nice digression, thanks for sharing. Helps understand why this stuff costs a bit more in the market. I don't use anything but maple syrup on my pancakes and waffles at home.
"a bit more" !!?? Real maple syrup is beautiful stuff and I don't care, but the last few years I've found it to be around $15 a pint. Canadian usually goes for $25 or so. Whatever, all I can say is "yum"!
Well now we know where Squatch253 gets his excellent teaching skills. Wonderful tutorial on maple syrup. Thanks for sharing!
Looks great, nothing like home-made... Finally seen Momma Squatch!
Senor, Thank You, for showing us how you {and the misses} make maple syrup.
Thank You.
One of the most well described videos on those obscure stages of maple syrup making; that being from collection bucket, to the finished product.
Brings back memories of back in the 1950s on uncles north Wisconsin farm... tapping syrup way back, over 60 years ago.
First year sap saver here ! It was fun. I'm also glad the process is done. 13 pints and 6 half pints.
This was by far the best Maple Syrup Making tutorial I have found ! I love how he explains each step and the science behind each step . Thank you so much !
Thanks for this - Here in Vermont, (the largest Maple producer in the Nation) we use miles of vacuum lines to suck the sap from the trees into a 1000+ gallon container. When the arch is fired up, it needs attended all night (before the sap goes stale). Several chords of firewood may be burned. The steam from the sugarhouse can be seen from a mile away. Many sugarmakers offer free pancakes to any visitors who wish to trapse thru the ankle-high mud.
Thanks to the faculty of Squatch U. And our new instructor Mrs. Squatch .
This brings back some memories. As a youngster I lived in northwest Ohio. One year our class, probably second or third grade, took a field trip to a maple syrup farm and got to see the process and sample the result. It also reminds me a bit of our honey operation - my father was a beekeeper and I was pressed into service in all aspects of it.
Hello from New Hampshire. I have tapped my Maple trees for the first time. I only have about a dozen I can tap and they are finally large enough. Now, I get into the tricky part - boiling the sap. Thanks for sharing how you do it!
Thank you Squatch family. It Looks like a lot of work but the reward is very sweet!!
WOW! I never knew the process of making maple syrup. Unreal how much it has to boil down to achieve the finished product! Makes me want to go fix some French toast! 😋 Thanks for sharing the process Squatch Senior!!
Wow you start later out there. Our season here in N.H. is all done now. When I was a kid 40 years ago we used to have about 200 taps and ran a 2x6 evaporator, lot of work but good times and great memories
We don't know when this was filmed.
We have about another month before we can tap. Would have to check with the local syrup makers but we still have feet of snow on the ground and would have to impressive tools - shoot, just remember, the wife just gave our large canning stuff to the niece. Hum, maybe if I start now by next year I might be ready. "Oh bother Chorister Robin" yet another project.
@@Fatamus Where are you located?
@@rebelyank6361 Just north of Anchorage, Alaska about an inch on the map or 60 mi as the crow flies in a little place called Hatcher Pass, Palmer side. We are known as Hatcher Passholes the other side of the pass is Willow and they are known as Willowbillies. and yes, I am a true sourdough: that's sour in Alaska and ain't got the dough to go back home.
You are some of the most patient people I’ve ever seen.
As a Brit I've never eaten the stuff and this seemed like a lot of faffing around. This was very educational and got me wondering what effect draining this has on the tree. I was also nice to see the brains behind the operation on camera. You guys have the perfect life with all that space and machinery to play with. My favourite TH-cam channel, thank you from UK.
maple syrup is the best. Forget about that corn syrup crap. If your hard core New England, you might even chug the stuff. That was my younger days. But I still sip the stuff straight. I just love maple syrup. I am moving back to Vermont so I hope to be there for the next season. Planning on running 600 taps or spiles.
I've never seen bags used before. Very interesting. I have a nice traditional galvanized bucket I use I bought from a sugar camp in 2013. It was one that leaked. But I fixed that and I tap my Silver Maple. Not as high of sugar content but it still tastes good.
Awesome, thanks to you and your family for sharing. I don't recall seeing Mrs. Squatch, if this was her debut, Great Job!!!
Great information!! Cool bags and hydrometer information. Thanks again.
Neat to see the process for making maple syrup. Thanks for sharing. 🇺🇸🚜👍
Fantastic! I love it! Full watch and Three Thumbs Up! One for each of the maple syrup crew.
I knew of the basics of making syrup, but this explained it fully.
Excellent video! Thanks for showing us desert dwellers how its done.
Very cool. I never pictured it coming out so clear and thin. Thanks for sharing!
Kind of like Beekeeping.... starts out fun, gets to be a chore!
Yay, Mrs Squatch Sr. !
Much better than some TV show. Thank you.
Nice to see Mrs Squatch Sr.... always wondered who was REALLY in charge at Squatch Acres....Great video...!!!!
This is the best syrup around! Makes me hungry for a big stack of pancakes just watching it!
This was a good video, thank you!
And so nice to see your good lady wife too! :-)
Thank you, Squatch family, for inviting us into your home to show us how real maple syrup is made. :)
Brings back memories. My Grandpa had quite a few trees on his property that he tapped. I was in school and he lived too far away to go during the week to help. On the weekend my folks would take me to the Grandparents and I would help with the boiling down. He had a long pan that we kept a wood fire burning under for the first stage. The final stages were done in house. Nothing better than maple syrup on pancakes!
Wonderful process,...delicious syrup I'm sure.
Thanks to the whole "Squatch' Family,..you've done well,..especially 'the Lady of the house!'.
This is great, thanks for sharing it on here. You guys are so lucky to be able to produce things like this.
Wow great video Senior. Hope you and Miss Senior are staying well in these times. God Bless you guys!
I'm well impressedimpressed with the explanation of the process of making maple syrup, lovely to see the wife getting involved also, regards from cambodia 🍰.
Nice face to the 3rd stage in that bowl. :) I Love maple syrup, and also molasses.
Well, this is different. Haven't had time to watch you lately, but good to see, that you are still going.
Stay safe!!
You're such lovely people, thank you and God bless you
Wow this was a treat to watch the whole process! Very enriching and rewarding! Thank you for sharing! I hope to try this one day soon!
Thank you for showing us the process Mr. and Mrs. Sr. Squatch!!!
I get a learning from you and jr every time, love it....
The two of you have many talents. Greatly appreciated.
Credits to your wife as well, or should I write "your mother?"!
Kind regards Christiaan
Nice work, i wanted to see how you guys make the sirrop and I really like your videos. The only thing is the white stuff is not dirt, it Amidon, still sugar the same consistency as if you had grided potatoes it would seat on the bottom of the recipient. I don't think you should keep throwing it away. 👍🏿
That's cool guys. Love watching you two work together too. I know it's not syrup, but I'd still love to see the CHESSNUT make a comeback. Keep these vids coming!
That is beautiful looking syrup.
Thank you for making such a detailed video showing all the steps. It was incredibly helpful!
Thank's for sharing senior, as much as i love the shop video's it's nice to see a change of scenery once in a while
Great video! My family makes apple butter every fall. Like your syrup. Its a dying art that no one has time for any more.
Good explanation of your process, I learned a lot.
Some good stuff there i have some distant cousins in Vt that have a maple business. It was good to meet Mrs Squatch and that a lot of pancakes.
Very good vid. Thanks for sharing. Always wondered how it was done. 👍
Wife and I are enjoying re-watching this video of your family's process of making maple 🍁 syrup. Great way for us to start a Sunday morning. Are y'all making more this year?🇺🇲🚜👍
Thx for showing the process. Much enjoyed.
Sr. you made this look and sound easy. Nothing taste better than homemade.
Great video, never seen the process of making Maple Syrup, now I know, thanks for the lesson!!))
Thank you to the whole family. That was great. Maybe there will have to be a pancake breakfast on the start up day of the Farmall M and the D2.
I love seeing sap. To me sap is clearer then water great video.
Yes. I'm glad y'all did this video. I was curious.
Sr you and your wife do great things I can make my own now thank you for everything tell the Mrs she was wonderful very informative
I am astounded at the amount of sap one must tap to get 3.5 gallons of syrup. Great video! I really enjoyed it. Thank you for sharing. :-)
Reminds me of a tale my late grandmother told me. She and my grandfather went to see some kin up in Maine one year (probably the 50's). They decided they were going to make some Maine syrup. They got them a gallon of sap and came back home. They put it on the electric stove and started boiling. She said it took forever. When they were done, they had like a cup of syrup and about a $100 electric bill.
God bless your mom and dad, take time to relish every moment you have to spend with them. We’ve done the same thing with maple syrup. Probably cost a ton but was worth the experience. Stay safe
Im eating some homemade French toast with maple syrup that my dad got from the Amish mmmm. Thanks for the video!
Very informative. Thank you all.
thank you to Chief Woksis, and His beautiful Wife for this delectable creation...
What a family , super friendly ,super clever
what a great video
Awesome work fellas, really enjoy seeing how it is done. You guys keep it interesting.
That was great. What a nice family you have.
Nice medium amber color that is going to be some good syrup. Use a little lard to knock down the foam when cooking. Nice sugar sand filtering system you use.
Thank you for the update and tour of your cooking set up.
Mmmmm Squatch maple syrup. Need to sell some to fund the restoration work. ;)
Excellent report. Lots of work but oh Oh the the flavor.
Senior, thank you so much for that insight. Hoped when you put up the teaser something like this may happen! Would never have thought (for some reason) the initial running would be clear like water. Guess that in some places bears may be a problem, or are they hibernating at this time?
Imagine they'd love the syrup. Anyway family, keep safe.
Very interesting thank you for sharing
This was very interesting, especially the canning part. Thank you for sharing!
Awesome video Sr., Thank you for sharing :)
Thank you for the information! Lovely video
Fantastic...thank you!
awesome video, keep them coming and I will keep hitting the 👍
Hi Mrs. Squatch!
Pretty cool, very informative, bees evaporate the flower nectar too, except they use their wings to move the air throughout the hive and then back out the entrance, probably close to the same ratio distilling, this process also helps to cool the hive on hot days
Facinating.
Wow…. If there is a will there is a way. I have been out of it for a while but hope to be back in Vermont for the next sugar season. Plan is to run 600 taps with a wood fired evaporator.
Figureing out your brix level is tough without a brix gage. But 7 degrees above boiling gets you syrup. But boiling can fluctuate about 212. A float hydrometer helps.
Color fluctuates with sugar but there can be some carmelization. Grade B is often slightly overdone but it’s flavor has a nice Carmel taste over grade A amber.
But the sap from the last days of the season will also be darker and have a stronger flavor. I love em all. But for the elites, keep your last few days separate from your grade A.
I am dying to try reverse osmosis. My concern is that I may loose some of the more intense flavors because of the less boiling.
Can’t wait to go home. Yankee by birth Yankee to my grave.
Hello to the whole family
I really liked your video. I have been your youtube for a very long time. I am from Quebec and English is not my mother tongue. I have 550 taps and a small sugar shack. Congrulation for your work in making your own syrup. Your densimeter caught my attention because it is different, here it is 59 Brix the top line to read the density of the hot syrup and 66 at room temperature. I know you do a lot of mechanics but it would be good for you to make yourself a small homemade evaporator, you would need a breakdown 7" in the fire it is just like 24X36 and make the frame underneath in metal ....... Up to you!
Making syrup, how interesting I hadn't thought of that in this time of resourcefulness. Though we don't have maple trees we do have white and red birch in abundance.
Never fear - There is such a thing as BIRCH SYRUP.
This wasn't tractors or equipment but surprisingly just as fun to watch!
Love it! Awesome video....you’ve encouraged me to give it a try♥️
Great video, guys! Although I have had homemade syrup on several occasions (I don't think you can be a true Minnesota unless you have) - I never knew much about how it is made. This is a great change of pace - stay healthy!
Hi Moma Squatch! OMG my mouth was watering though out the whole video!!! I love me some maple syrup!
That’s the most thorough explanation of the process I’ve seen so thank you. We make syrup from sugar cane here in Georgia. Have you ever tried cane syrup before?
Wow that’s cool! I’ve never seen maple syrup get made at home! We have to buy it here 😄 Greetings from Australia 🇦🇺
This was fantastic! I am going to try the up side down trick next time I can homemade apple sauce.
My setup is very similar .....I worked new residential construction and some builders forman would throw out propane heaters rather than fix em....they work well
Thank you.
When you are sealing them if they are standing upright the air at the top of the bottle doesn't transfer heat very well, so the sealing material on the lid may not get hot enough to seal. Turning them over puts the liquid syrup in contact with the lid. The heat transfer is much better and gets the sealing material on the lid hotter for a longer time, ensuring a better seal.
Very interesting, thanks
Sweet video !! That was fun to watch!!
Thanks for all the hard work on producing the syrup and videoing the procedures. Lots of your time involved in order to teach us. Maybe you have in a previous video, but I'm curious about the bags used to collect the sap. Where did you purchase them? How much were they per bag? Also, was there any rhyme or reason for where you put the taps on the trees? Were they facing towards the sun or away from the sun? Why not put three taps on one tree? Where did you get the taps and $$? I am no expert on trees just by looking at the bark in winter, but were there other maples closer to your house that you could have tapped or were the maples interspersed with other hardwoods which their bark looked similar to the maples? One more question, from the tapping of the first tree until the last jar was canned, how long was that process? Once again, thanks for all of your efforts to teach!!
Nice digression, thanks for sharing. Helps understand why this stuff costs a bit more in the market. I don't use anything but maple syrup on my pancakes and waffles at home.
"a bit more" !!?? Real maple syrup is beautiful stuff and I don't care, but the last few years I've found it to be around $15 a pint. Canadian usually goes for $25 or so. Whatever, all I can say is "yum"!
Great video Sr.!!!!