The Urban Maple Syrup Experiment

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#6 video

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Posted by Gabriola on
Mon. May 04, 23:19 EDT 2015

The whole project has been a great joy to follow--both the narrative and the photos, but that final video tops all. You have captured everything in one toe-tapping, delightful presentation. Masterfully done. Thank you.

#5 UMEX

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Posted by Gabriola on
Wed. Apr. 08, 11:18 EDT 2015

Wow! That's 40 gallons or so. I'm looking out at my 50 gallon water barrels so can visualize better that volume. Hope the boiling watcher has a good book to read. Note that processing has moved outside. I vaguely remember something about surface area and evaporation. Bigger pots are better. There's probably a formula.

#4 comment

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Posted by Gabriola on
Fri. Apr. 03, 10:24 EDT 2015

Following this with great fascination. Noted on the weather channel this morning that Ottawa is due for more cold and snow. If these cycles continue you might have to buy 50 gallon barrels to hold your collection of sap.

#3 re: New appreciation for maple syrup. (in reply-to message #2)

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Posted by Andrew on
Thu. Apr. 02, 21:52 EDT 2015

yogurt? oatmeal? no pancakes....!?

#2 New appreciation for maple syrup.

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Posted by Pu on
Thu. Apr. 02, 21:35 EDT 2015

Now, we understand how much it takes to producing a small jar of maple syrup. It brings a new level of appreciation whenever I pour it over to my plain Greek yogurt or oatmeal.

#1 maple syrup

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Posted by Gabriola on
Sat. Mar. 28, 19:28 EDT 2015

Wonderful post! My kind of experiment. Well researched. Friend here did this with his 5 acre grove of watery west coast maples (weeds to most of us) and ended up with a truly unique product--flavour like no other maple syrup I've tasted and very, very good. They actually managed to sell it commercially.

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