Comments on: One tip that will save you hundreds on your DIY maple syrup

By: Melissa

Melissa — Sat, 05 Feb 2022 21:45:56 +0000

In reply to Michelle. I am new to the reverse osmosis set up currently trying to build a set up like yours but unsure of which side of the ro membrane the pressure valve goes on ???? Thanks

By: Autumn Day

Autumn Day — Tue, 13 Aug 2019 18:12:21 +0000

Hey folks … if you have a freezer and some of your hand/made maple syrup, you can freeze the resulting syrup for YEARS without it going bad. I have kept syrup from the Lorain County Metro park (Ohio) sugaring program and sm down to One pint of the stuff. Without testing for sugar content you can freeze your home-made syrup for years!!! The stuff won’t freeze but the watery stuff will and sit there … however, don’t throw it out! You can reheat it to it’s former consistency and pour it on pancakes, waffles, bread (mixed with butter) for a heavenly treat. Just wanted to let you know that the syrup won’t go bad and must be reheated before use. So do try it!

By: Wayne Herberg

Wayne Herberg — Tue, 02 Apr 2019 16:13:24 +0000

Hi Michelle, Hope you are having a good maple season.
On the RO system, the one elbow coming out of the bottom out of the canister with the pure water has a check valve in it. Did you leave that check valve in? The reason I ask is I can’t seem to get anything out of that line without cranking the pressure up around 100-110 PSI.

By: Michelle

Michelle — Wed, 16 Jan 2019 01:48:39 +0000

In reply to gordie fuller.

Gordie… all the details you need to know to build a DIY Reverse Osmosis system are up… over in this post: https://soulyrested.com/2019/01/08/build-your-own-reverse-osmosis-system-for-maple-syrup/

By: gordie fuller

gordie fuller — Thu, 03 Jan 2019 22:20:48 +0000

In reply to Michelle. Thanks Michelle, I can understand the guy not wanting us backyarders to do it ourselves, But I am sure he is selling a lot of his units. I am somewhat mechanically inclined so if I can save a few bucks I will try. I know by doing that we are cutting into his sales. There use to be a site with all the parts similar to what you have, but it was taken down. I have pretty much watched every utube video about RO units out there, and feel confident I can build one. Thanks again for all your help. Gordie

By: Michelle

Michelle — Tue, 01 Jan 2019 14:54:37 +0000

In reply to gordie fuller.

Thanks, Gordie. I completely agree that it would be so helpful to show exactly how we made ours. I’ve been wanting to for a while now. I actually talked with the RO Bucket guy thinking maybe it’d be easier for me to endorse his product and point folks to him, but honestly I wasn’t overly impressed and decided I’d rather offer my own information. I’m actually working on it, but it’s quite a process pulling it all together, so for now sadly I have to just tell you it’s “in the works.” I truly hope to have it together soon. I’ll definitely keep you posted! 🙂

By: gordie fuller

gordie fuller — Tue, 01 Jan 2019 12:00:07 +0000

Hi Michelle,
Thanks for all the good info your posting on maple syrup. I am in the process of either making an RO , or buying one from the RObucket guy. Just wondering what you did. I see you posted the parts you needed for making one , but if you had the time to go through the process of putting one together that would be very helpful..
Thanks

By: Michelle

Michelle — Sun, 20 May 2018 20:26:18 +0000

In reply to Michelle Elizabeth Miller. Great question, Michelle. There are quite a few reasons, actually, that for now propane works the best for our sugarmaking operation. The biggest one is simply time. We both work full-time and simply don't have the time to cut down trees. If we did, we would make trees for heating our home our first priority, instead of purchasing our firewood. But there's also quite a big upfront cost to purchase the evaporator we would like if we choose to cook our sap over wood, never mind the added time and funds we need to build the little sugarhouse we would love to have. But we also don't know if we want the added burden of regulating a fire, stoking it, keeping it at the proper temp, and letting it die down every night when we're boiling. The ease of instant perfect heat has a lot to offer. I also hear that propane is a good bit more expensive in other parts of the country but quite reasonable in our neck of the woods. I joke with the gentlemen where we purchase our propane that he's crazy, crazy busy during sugaring season, syrup making is so popular in our area and propane is a very popular way to fuel our addiction. :-) But that's awesome that you have an old stove and a nice set up!

By: Michelle Elizabeth Miller

Michelle Elizabeth Miller — Sun, 20 May 2018 05:27:46 +0000

Why are you using propane to cook your syrup?? This is the first year we’ve ever made syrup and we used a wood stove in our barn. We have 13 acres, mostly woods, and permission from a neighbor to cut wood on her property. I could understand the propane use if you live in a condo, I personally, would never use propane, way to expensive!!!

By: Michelle

Michelle — Sat, 31 Mar 2018 03:54:03 +0000

In reply to Douglas G. Craday. You are so right! A larger boiling surface does cut the time. We upgraded to a whole different boiling set up this year, similar to what you're describing, actually. But, by far, the most cost-effective part of our whole backyard setup is our RO filter. This year we have started running our sap through the filter numerous times before boiling, and we've cut down the boiling time even more.