While the world is fighting this pandemic, we still have plenty to be thankful for. Take a few moments to thank God for everything He has done for you.
While I ship the next day for all orders received by 6:00pm eastern, the post office is not as good. As Christmas nears they fall behind. If you order by December 15 you should be able to get delivery before Christmas anyplace in the lower 48 plus Hawaii and to much of Alaska. Remote areas of Alaska can take much longer.
I will keep my inventory up to date as we get closer to Christmas. When orders are completed for those placed in the online store the items are automatically reduced in the shown inventory , I do take some of the inventory to put on the shelves at my local retail outlet. I remove those from inventory on the day I take them to that store.
By placing your order early you are better guaranteed to get what you want, I may run out of some sizes before the 201 season starts sometime in Feb or March 2021.
I just packed 3 orders of syrup that used the last of my quarts of Amber maple syrup. I still have half pints, pints and half gallons of Amber as of 11/18/20.
I have enjoyed good sales since Covid began, but apparently buying patterns have shifted some. Qts are usually my last size in any grade but this year quarts of Amber sold faster. I have no more Amber in SS barrels thus I’ll be out until the 2021 season.
I have one last batch of bourbon barrel aged maple syrup and I’ll be packing that most likely on Friday or Saturday this week. Once that is finished I will likely have it in stock until next fall in both sizes. I will start a new batch towards the end of the 2021 season, and it will be ready about late October or early November.
This week I will bottle more bourbon barrel aged maple syrup. This will help us stay in stock on it for the upcoming Christmas sales. In the last few seasons this has proven to be a great gift item.
My process for this product starts with fresh table grade maple syrup, it is then heated to 200-210F, filtered and pumped into a recently emptied bourbon barrel, generally a 10 or 15 gal barrel. While the barrel has been drained there is still plenty of the bourbon that is captured in the char inside the oak barrel. That char is what gives the bourbon it’s color. Once filled the barrel sets while the maple syrup takes on a tasty amount of the bourbon flavor, it takes several months to finish getting GREAT. Once done aging it is then pumped out of the bourbon barrel and into my finisher (a 2′ x 6′ propane fired Stainless Steel pan). In there the bourbon barrel aged maple syrup is heated to 190-200F and left to set a day or 2. Then it is reheated, filtered and sent to the water jacketed bottler. The water jacketed bottler has a large inner tank with a surrounding tank which is full of water. An electric heating element keeps the water at 186+/- 1 degree F which in turn keeps the syrup at the same temperature. In there the syrup is held heated for at least 16 hrs. The purpose of heating the syrup and holding it these times is to boil off any alcohol that may be in the syrup. That is needed because I do not have a license to sell alcohol, nor will I get one. Next comes the bottling, I bottle the bourbon barrel aged maple syrup in 2 size bottles, a 200ml (6.76 fl oz) and a 375ml (12.7 fl oz) glass flask type bottles. I then wax seal the caps so they are tamper proof, and besides it looks good.
I then sell the bourbon barrel aged maple syrup in single bottles as well as in full cases. The 200ml is 24 in a case while the 375ml is 12 in a case. A few customers have bought the full case for the price savings, especially as Christmas gift giving gets near.
Since I first packed my first bourbon barrel aged maple syrup in the summer of 2017, it has been a winner. In fact, in 2019 bourbon barrel aged syrup sales accounted for more than half of my sales dollar wise. It looks like the % of sales are running about the same balance between table grade pure maple syrup and the bourbon barrel aged maple syrup again in 2020. I will not know for sure until Jan which sold more. Right now pure maple syrup is ahead but Christmas sales have proven to change that in Nov and early December the last 2 years.
After a few more delays I finished packing more Amber syrup today. The newly added stock has been updated in the inventories shown in the store. Thank you for your patience.
It was a struggle for sure. I started to do it last Friday. While washing the equipment my propane ran out. Long story short, I was trying to empty the bulk tank and planned to switch suppliers. Arrangements were made. Unfortunately the new bulk tanks won’t be set in place and filled until 9/21. I then decided to move the nearly full tank I had at my permanently parked RV on site. I unhooked that, put a sling on it and moved that tank to the sugarhouse and hooked it up. The old supplier will be called about 9/17 to pump out and remove both tanks, the full one and the empty one, but only if the forecast does not call for a possible freeze. While unlikely, it would not be the earliest first freeze. If any risk of a freeze I’d wait to call them and I’d unhook the full one, lift it again using my tractor on the day of the new one being hooked up. I have one room in the sugarhouse that houses my reverse osmosis (RO) which must not freeze. While the tanks are bulk tanks, both are only about 4′ tall and stand upright. They are labeled as being 57 gal tanks, but that is the 100% full capacity, they only get filled to 80% max. or about 45 gal.
While I’m not low yet, my next product to bottle will be my next batch of bourbon barrel aged maple syrup. That will be needed for Christmas sales. I will likely do that a day or 2 early next week, even before my tanks get changed.