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2018 Post Season Update from the Sugar House

pure michigan maple syrup

Jonah, Sheila and Carl; kick-ass humans being

2018 Primal Woods Pure Michigan Maple Syrup | Year in Review

And what a Primal Woods Pure Michigan Maple Syrup season it was!  It probably included the biggest changes we will ever take on in the Sugaring business; production was up roughly 8X on 2017, and virtually everything in the process was new, or dramatically scaled up from prior years. If you have read this blog for any period of time, you know that I “reflect” fairly regularly on “what went well” and “what didn’t go so well,” with a keen eye on the latter, because the problems represent the bulk of the opportunity for future improvements.  This post will be no exception.  Having said that, without question, the most fulfilling, satisfying, and fun part of the 2018 season, was that we were able to involve a lot more of our local community in the process.  Before I get to the details, I want to take a moment to acknowledge the contribution of the people who helped us so greatly. Read more

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Late Season Update from the Sugar House

syrup pan - primal woods pure michigan maple syrup

A look into the Leader Evaporator RevMax Syrup Pan

Primal Woods Pure Michigan Maple Syrup – Late Season Update

And what a year it has been so far! We just surpassed 1,000 Half-Pint bottles produced; of the Amber, Dark, and Very Dark varieties.  Check it out in our Shop.  But even better than that, is the experience gained in the process, and the ability to include so many of our Community in the making of those 1,000 bottles.  Virtually all new equipment, the Sugar House conversion project, getting the help we needed in collecting the sap, putting up the necessary firewood, bottling, dressing the bottles, and the list goes on.  All of that with only a few hiccups, none of which could stop us.  I’m convinced we can pull off another big expansion for 2019, perhaps our final expansion; we’ll see.  For more on what we’ve been up to this season, read on. Read more

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Mid-Season Update from the Sugar House

Primal Woods Pure Michigan Maple Syrup – In the Making

I’m hoping and praying we are a little shy of the mid-point in this maple syrup season, at least as regards maple syrup production, but I think it’s likely that we are at about that point.  I plan for sap flow for 4 to 6 weeks from initial tapping, and we tapped February 16-18; gee whiz, now that I look at it we just passed the two week point.  Seems like it’s been a lot longer than that!  Okay though, I’m grateful for at least the possibility of more sap flow in front of us than behind us.  There is a little break in the action here, no evaporation today, and it looks like we are nearing the end of Sap Run 3; I will evaporate the last 400 gallons from Run 3 tomorrow, and that should yield 9-10 gallons of syrup.  And, this break gives us a little time to make some additional process improvements, and to reflect on, naturally, what has gone well, and what hasn’t gone well.  Let’s get to it.

maple sap collection

Joey and Carl collecting sap; 2018 Feb 23, Sap Run 1

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Sugar House Roof DIY

Bringing the Sugar House Conversion to Completion

There is one big project left for Primal Woods Sugarers, and a myriad of smaller details, in the completion of the Primal Woods Sugar House conversion; that being the roof penetrations required to allow for exit of steam from the Leader Evaporator Revolution syrup and flue pans, and smoke from the Inferno arch. The “arch” is basically the wood-fired furnace that heats the flue and syrup pans to make our Primal Woods Pure Michigan Maple Syrup.  Let it be said, I’m no carpenter, and I’m no roofer.  But again I think I am going to be pressed into service, this time as a roofer.  Read on to see what this project involves.

Sugar House hip roof structure, showing Inferno arch in place

Sugar House hip roof structure, showing Inferno arch in place

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