First year tapping. Love drinking it, it’s a natural diuretic that helps flush toxins from the body, good amount of manganese and magnesium. At this very moment I’m making syrup. Wish me luck.🤞🏽 thanks Eddie
I know you said that you usually tap your trees in march, but that doesn’t feel like a hard-and-fast rule. Surely, the sap starts to flow in the trees only after the outside temperature has risen to a certain point. Is there a way to gauge this, or how do you know when the tree is ready for the season?
If I’m using the probe, I try to set it in the mid to high 90s, keeping it just under a boil but evaporating nicely. It’s a balance between having the evaporation, not be too aggressive, but also having such a large amount of liquid to reduce it needs to be practical
I don't think you are showing birch sap cooking in this video because boiling birch sap sugar burns if you allow it to reach boiling point and you end up with a bitter black syrup
@@randyrandy7864 it can’t and won’t burn unless you cook too much water out of it. You have to reduce it carefully in the final stages to make sure you don’t let it reduce to far and burn but if you do this carefully there is no reason it should burn or be bitter
The channel is a hidden gem. Thank you. I'm a chef also and I really enjoy absorbing your knowledge and overall peaceful energy.
Thank you
you put into the action all of the stray thoughts i have about what the world tastes like
What a nice compliment, thank you :)
Massively underrated. Proud to say I found you now (14ksubs). Keep up the great content
Aw thanks so much
Thanks, Eddie.
Thank you
First year tapping. Love drinking it, it’s a natural diuretic that helps flush toxins from the body, good amount of manganese and magnesium. At this very moment I’m making syrup. Wish me luck.🤞🏽 thanks Eddie
Aw I hope it goes well, I’m sure it will and it will be delicious! The fresh sap is so refreshing isn’t it
Almost reduced down to syrup at this exact moment! Hoping it gets a little thicker!
I know you said that you usually tap your trees in march, but that doesn’t feel like a hard-and-fast rule. Surely, the sap starts to flow in the trees only after the outside temperature has risen to a certain point. Is there a way to gauge this, or how do you know when the tree is ready for the season?
This is amazing - I had no idea!
Out of interest, what temperature do you set the control freak to in order to achieve that controlled slow evaporation?
If I’m using the probe, I try to set it in the mid to high 90s, keeping it just under a boil but evaporating nicely.
It’s a balance between having the evaporation, not be too aggressive, but also having such a large amount of liquid to reduce it needs to be practical
💚🇧🇷🦉
I don't think you are showing birch sap cooking in this video because boiling birch sap sugar burns if you allow it to reach boiling point and you end up with a bitter black syrup
@@randyrandy7864 it can’t and won’t burn unless you cook too much water out of it. You have to reduce it carefully in the final stages to make sure you don’t let it reduce to far and burn but if you do this carefully there is no reason it should burn or be bitter