New Perch

Continuing with the maple sap / syrup saga:

https://wb9kzy.blogspot.com/2026/03/dialing-it-in-part-ii.html

I did start using the Ozeri scale to measure the input mass of the sap AND the output mass of the syrup.  Also I tried to account for some condensation drops inside the top of the still.  So the amount of loss to evaporation seems to be roughly 40 grams of a 4000 gram sap input or 1 percent.  The longer the boil the more the evaporation loss.

In addition, instead of measuring the output volume of distilled water I'm now measuring the output mass near the end of the boil rather than when the boil was finished.  This lets me make a better decision on when to stop the boil.  I just happened to have this shelf on my bench to support a power supply.  It is the perfect height to boost the still above the Rubbermaid pitcher.

Because the scale turns itself off after 2 or 5 minutes I have to wait until near the end of the boil.  Then boost up the pitcher, slide in the scale, turn on the scale and then lower the pitcher on the scale to measure the mass.  This is a little clunky but it does work.  The new shelf or stand for the still is just the right size.  I can keep the scale underneath the still when it's not being used.  Also, I ruined one boil by spilling water while boosting the pitcher at the end.

Now I just have to fine tune my spreadsheet to accurately predict at what mass to stop boiling to result in 66.7% sugar (by mass) maple syrup.

Best Regards,
Chuck, WB9KZY
http://wb9kzy.com/ham.htm