I have taken the time to get more product ready for sale. Most grades and sizes are in stock now, but I will add more in the next 2 weeks as I ramp up for fall sales. Usually sales start to increase in August and then grow rapidly through December. I believe I’m in good shape to meet the demand. I still have all grades except Very Dark in stainless barrels, ready to be packed into any sizes that I run low on. I have a good supply of both sizes on bourbon barrel aged maple syrup already bottled. I also have another batch that should be ready late August and another batch that should be ready in early December.
Yesterday I started design work on my lean-to equipment shed so I could make a lumber list. Next I will saw the lumber needed from hemlock logs off my property. The only things I’ll need to buy for the project is sono tubes and concrete for concrete piers , pressure treated posts to support the open side and steel roofing. And of course screws to assemble it all. This will be attached to the 28′ side of my shop. When finished I’ll be able to park much of my farm equipment out of the weather.
I also still need to finish bucking and splitting my firewood for 2020, the logs are all piled, ready to cut.
Another project to be done soon is to put my new Lithium Iron Phosphate battery bank together for my back up power. The dead lead/acid batteries were removed and taken to the scrap yard this week.They served me well, the life expectancy was 7 years and I got 11 years out of them. The new battery bank should last 25-30 years the way I’m setting them up. I will be changing the charge profile for the longest life of the batteries. I’ve been studying how to do that.
Sales have been quite good and we continue to bottle more from our SS barrels into retail containers. Last week we bottled more Dark, Strong taste, the week before we packed more bourbon barrel aged maple syrup and filled another barrel to start the aging process.
Tomorrow we should finish pulling taps for the year. Then later this week I will be bottling more Golden and Amber syrup into retail containers.
I have also been making improvements in my shop. I added more shelving and have organized it a lot in there, I still plan to add at least 1 more shelf, maybe 2 more for better organization and easier locating of things when needed.
I also plan to add a lean-to roof off one side for storing farm equipment. For that I’ll be sawing more lumber to build it.. That should be 8′ out from the building and at least 24′ long, maybe 28′ (The shop is 28′ long, I don’t know if I want to set it back 4′ in the front to make backing the long sap trailer around easier or if I’ll improve the circular drive to eliminate the need to back that trailer.
I am offering bourbon barrel aged maple syrup in case lots. The shipping will work out to be less than if the same quantity were to be ordered and shipped in a few flat rate boxes.
The heavy duty box I am using costs considerably and I have to add that cost to the cost but the total is still less. If anyone wants to order a case (24) of the 6.76 oz size, or a case of 12 of the 12.7 oz bottles send an email to email@example.com Both for now must be ordered by email to me. Then I’ll send you a PayPal invoice. Since both get packed in an oversized heavy duty box I need to handle it differently. Maybe sometime we will be able to program the site to do it, but that is proving a challenge for now.
I sense this will make the bourbon barrel aged maple syrup even more popular than it has so far, I will need to make more at a time just to keep up with the demand.
I’ve been doing a lot of business selling my bourbon barrel aged maple syrup, some even buy larger quantities at a time.
I recently got to wondering if there would be enough interest in customers to sell case lots at a slight discount. Is the interest there. At the sugarhouse I’ve sold full cases a few time and twice so far I’ve shipped that amount in one shipment, but I always had to repack those larger shipments in large flat rate USPS boxes. A large flat rate box, will not safely hold a full case worth. I have a reseller who is buying the larger amounts and I came up with a way to cut their cost. The idea came when I bought my last few reorders of the empty bottles I pack that syrup in. They put 5 or six cases of bottles in a large rather flimsy box that looks like a gorilla handled it when the shipment arrives, but I have not had even a single broken bottle in any of those shipments, the foam peanuts that surrounded each case did their job.
I will be packing the shipments in heavy duty boxes with plenty of space for foam packing peanuts to protect the shipment.
If I get enough feed back saying yes, I will set this up in the near future. To leave a comment you can either post a comment on this site or email me directly: firstname.lastname@example.org
Thank you for any feedback.
The last of my 2019 season sap was boiled today. The pans are still full. Next I need to drain the back pan into a barrel I have, then pump permeate (the pure water my RO removed from the sap) into the head tank and is then boiled in the back pan while the front pan continues to boil sap into syrup.. Then start the fire again. As the front pan needs more sap it is added from that barrel and as it boils down syrup is drawn off. When the barrel is emptied the fire is allowed to burn out. Once the fire is out the remaining contents of the front pan are drained out and pumped into the finisher (propane fired). The last of the syrup of the season is then boiled down to the proper density in the finisher, filtered and either packed into retail containers or packed into SS barrels.
Next comes the woods, the taps all get pulled and the tubing is all cleaned before putting it all to bed until next season.
We then need to make plans for next year. We plan to tap the rest of the tapping size trees around the sugarhouse and have them all on vacuum for the 2020 season.
We had a great 2019 season and would like to thank everyone who contributed to that success, from my oldest son (Rob) and his good friend Dennis, Rob’s wife Jodi, my grandsons Ryan and Logan who helped tap, fix lines and/or helped at the sugarhouse on the maple weekend open houses. Also my brother-in-law (Dave Moon) who was there every day thru preparation, cleaning the sugarhouse and all of the equipment and he helped boil, prepare firewood and haul load after load of sap from the leased sugar bush to the sugarhouse and mostly to my wife (Joan) who without her help and tolerance for my passion none of this would have happened, without all of their help the season would not have happened. The days of being able to do it by myself are long gone or the size of the operation would be lots smaller.
Now we get ready for next year. From the fixing of lines, tapping collecting the sap, hauling the sap, boiling, clean up and changes for the next season, along with packing retail containers from large stainless steel barrels as that inventory gets low is a 12 month job.