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Partially done


Today I got part way done. I got the finisher and the draw off tank cleaned as well as the hoses going from the draw off to the filter press. I then pumped the barrel of Amber into the finisher. Tomorrow I still need to clean the bottler and change the filter papers in the filter press. Then I’ll heat the syrup to 170-180 F draw it out of the finisher and send it through the filter press and into the bottler. Then turn up the heat on the bottler to 186+/- 2 degrees F, once the syrup gets up to temperature I’ll test it for density, correct as needed, draw a sample for grading, label it and finally I’ll begin filling jugs of Amber syrup. By grading it I test the % of light that passes through the test sample, the % of light transmission is what is used to know the grade, in this case it will be Amber, I however keep a sample marked with the % of light transmission and keep the sample for years, until I’m fairly certain that all of this batch of syrup has all been used up, generally 10-12 years. Yes, it will all be sold in a few months, but then a customer may have some of this batch for many years. As a rule I tend to store the test samples at least 12 years, some end up being held as long as 15 years, because they get saved in a special box that holds 50 samples and the whole box is kept until the youngest one is at least 12 yrs old.

Once packaged the jugs are labeled with the sugarhouse name (I’m still using “Dave&Joanssugarhouse ” labels until I order a batch of CNYMaple labels, which will likely be later this year.) I then put grade stickers and price taks on the containers, let them cool and finally take some to stock my display at the Eclectic Chic, the retail store I use, I take others home to put in storage for shipping web orders and any left get placed on my storage shelves at the sugarhouse until needed. Once I get my stock at home placed, I enter the counts on the store inventory, ready for customers to order.

When I do my bourbon barrel aged syrup I put CNY Maple labels on them, as I’ve ordered all 3 size bottles labels and the way they sell I’ll need more of those about the time I need to order the regular syrup labels. When I do order more I study the old labels and decide if I want to make any changes. I know, for one thing on the regular syrup I’ll be changing the color of the serial numbers. Like few if any of you realize but each label is serialized, in case a container ever needs to be traced back to the samples I’ve kept, the production date, barrel it came out of, grade and any other info that might be needed. Thus far I’ve never needed to trace any, but if I do, I can.

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