 This is a little bit different beast than last year. This is a lot different. It's a lot different. This thing is incredible. Holy cow. Let me get some gloves off here. Yeah. It's warming up in here already. Man, we're excited for it. So this is a Smoky Lake Crossair. It's a 2x6 evaporator with a raised flue back pan. And this thing is incredible. It has a reversing front pan so you can change the direction of the sap going into the finishing pan so that it will, if you switch it every couple of boils, it will clean the emitter off the bottom of the pan. So you don't have so much scrubbing to do later. And then it's also equipped with an auto grower off, which is this box over here on the wall. And we got the temperature for draw off set around 219.5. Right now the sap in the pan is 34.5 degrees, 34 something. So we're getting ready to light this thing. Watch it come to life. It will take 12, 14 minutes. This thing will be in full boil mode. It is absolutely incredible. It does have a blower, so that really pushes the fire. So let's see if we can get this thing fired up for a day of boiling. The biggest problem I had with my wood was not, it was for my old evaporator, so it's small wood. And this beast is kind of hungry. So we mixed it with some oak slab wood and that really puts the heat to it. Tried to start this the other day with the cap on the chimney. Didn't work very good. That's quite an exhaust pipe in the back there. The back one has a 10 inch. And also that big thermometer on top. That is the stack temperature. And we run it between 800 and 1000 degrees. Now that matters too, the stack temp? Wow, that tells you how, yeah. And now when you see the stack temp, it starts going back down below 800 degrees. That's usually when I fill it with wood. So it's easier than just guessing. And also this has a viewing glass. Oh no way. So you can see the fire. They thought of everything in here, didn't they? No more opening the door? No more opening the door. The door is pretty well airtight. Pretty good sized box, isn't it? Yes, it is. Have you been going through a lot more wood this year? Well, this is totally different, so it's hard to tell. Yeah. And due to the lack of sap production, I haven't been ironing it down as much. Okay. Because this thing is, I don't know, 50 to 65 gallons an hour will boil. Oh my God. So we don't have to. We don't have to, we don't iron it because it's so little sap. I don't have to run for an hour and a half or so. Two hours, if I remember. I wrote it down to six, seven percent. If you wrote it down like you did last year, your boiling would be done pretty quick then. Oh, and no one gets started. Wow. That's a different ball game. Yes. Now you said a blower, so that's a fan blowing in on the flame, like a furnace almost? Yes. It's back here under the, right under the hatch here. Okay, sweet. Man, that thing's quiet. Yes, much quieter than the other one. We'll start a timer just to see. Yeah. You got starter fluid? Yes, I got my starter fluid. How is this year been weighing compared to past years? I hate to even ask. Terrible. Everybody is complaining about the weather. We get warm days, we don't get any sunshine. We don't go below 25 at night. So now I've reset the trees. But I've got a couple of good runs where it starts noon time on a day and it will run all night through the next day. We picked up 600 plus gallons out of a run like that, which is pretty nice in the beginning. But we get a run about once a week, maybe a little less than a week to give a second run. It should run today, it was 25 this morning, but it's cloudy, so that doesn't help. A big storm coming tomorrow. Well, it should run tonight for a while. So what would be like optimal conditions for running? Would it be like 25 at night? 25 at night, get up to 40 plus during the day, bright sunshine, not a lot of northwest wind. Best of the wind is out of the west or the southwest. It gives you the best production, they say. But mother nature is mother nature. She will give us what she wants. But, you know, could run into April. You never know. Oh, that's true. So if you peek in the looking glass, you can see the wind. Oh, you also do cremation services in the summer? Oh, I never thought of that. I guess I've done a lot of things to make the wife mad. I don't know. It may be a way to get rid of me. Holy cow, look at that big glove. Joe, we just came over here to watch the temperature in the syrup pan. Oh, that's awesome. Coming up. So the top one's the pan? Yes, the top one's the pan. The bottom one is what it will open. The solenoid will open the valve and dump out the finished syrup. Or not finished, but really close to finished. Oh, wow. Speaking of that, I've got to get my focus. This is your stack, right? Yes, that's the stack temperature I'm saying. That came up quick, too. What's the best skill, is it? Two and a half minutes. It's going to be over 112 degrees. I thought I wanted it to come all the way up. Yeah, this is no mess on our own. It was coming from a full stack. It's three minutes right now and we're at 108 degrees in the pan and 650 out in the stack. That's crazy. So, Joe, I'm going to wait for that. I'll show you my homemade vacuum filter. So, when the syrup is finished, it's at 59 and a half bricks on the hygrometer. We have to finish filtering it before we bottle it. So, this I created a few years ago. It's called a vacuum filter, which is a pot or a drain valve, a port in it, so that we can hook up a shop vac. And then I put this little shield in it so the syrup doesn't get sucked into the vacuum planer. We put what they call an all-on filter. And this filter, when you wash them and then reuse them, you want to make sure it's going the same direction because if we flip it over, if there was any residue in the filter, we'd be sucking it back into the syrup. So, we put an all-on filter on top and we put what we call a pre-filter. It's just a real thin one that will allow us to clean. It makes the thick stuff stick to the pre-filter and it's a lot easier to clean the all-on filter. So, then we put this pot on, it has no bottom in it, just to hold everything in place. And we're ready to... So, then we just hook this vacuum up here and you'll watch this pot suck down. They make these now, which are a lot bigger and they're about $1,200 to start. This is a couple of Wal-Mart pots and some pots above the $50. So, this works great. We aren't boiling it too much at the finish anymore. So, this one doesn't... Filter is hard. Last year when we boiled it on the stove to get it finished, it really was a slow filtering without the vacuum filter. So, let's see what our fire is doing here. We're at five minutes. It's a 91. You might want to peek in the intro before this thing is really steamy. So, the tray in the middle that you see collects the condensation that's on the steam stack and then it comes out over here on the other side so that if you were off the grid, this actually comes out in hot water. So, a lot of people when they're off the grid no power. They use this to clean stuff. Oh, yeah. But I've got running water here so I don't need it. We'll close those doors up with a little more heat in there. We're six minutes in. I think I'll throw some more wood in so I have to shut the blower off because not it into the face bubble hatchet. Wow, that thing chews it up, doesn't it? Yes, it does. Like I said, the wood is a little small evaporator. You listen. You can hear the boils. It rarely comes to life. Wow, you're 2, yeah, 2.10. So, 2.10 almost to the boiling point of water. 2.11. 2.11? It'll come to life now. And then your stack's almost at 7.00. Yeah, you'll watch that. That'll be 800. This is amazing. Yeah, so on this evaporator I did away with my pre-eater because it's going so fast that I didn't think there would be a need for it and it seems to be working out just fine. If you look in the vent tube or that's basically my tank tells me how much saps in the tank. That hole up there is actually an old fishing bobber. Last week I turned the tank valve on too quick and I shot it right out the top of the pipe. Oh, no way. And then, so these, are these your steam pipes? Yeah, I've got to open up the hood and the coupe lower me. I've got about that. The building warmed up pretty good. The only question is, where's your bed? It's all dry. I'm still in the house. It's been almost 43 years of marriage and I haven't slept too many nights on the couch. So somebody told me the other day, they said he must make a lot of money maple syrup. I said the quickest way to become a millionaire making maple syrup is to start with 2 million. That is the correct answer on that. No. This is a labor of love. You have to enjoy it and you have to enjoy spending money, I guess. So we're going to put some filter on the evaporator because we don't need any attention here. Now we're in the 212 so we must be just about full boil here and we tend to see you a little bit. Now listen to the boil again, but she's coming. We're at 212.6 so we should get her up close. Man, it already smells good in here. That really smells nice. I get a whiff of it every once in a while but in general I never smell it. Everybody tells me it smells good. That's like when I worked at the farm. Everybody told me it smelled bad and I didn't notice. It's all what you're used to. I can smell it right now a little bit. Wow, that exhaust pipe shot up. Yeah. 950. So that's ready to go. 10 minutes. 10 minutes in, we're pretty good. We're in a good boil. Now the front pan here, you can see it. Oh yeah. So it's boiling pretty good in there. That's really hot. Oh, this one's boiling. So it's hard to see in there because of the hood. Right. So I would say, we're at a complete boil. 11 minutes and a half. I'll call it. Ah, that's quick. Going from 34 degrees. That's quick. It is incredible. Now does that hold to that 212? No. Because that obviously jumps up and down due to the wood going. So it's 212.9, so obviously there's a lot of water in it because it's holding steady. And but it won't take long to get to 219.5. You know, it would be great to be able to boil every day with this rig so you could really get used to it and fine tune it, but it's such sporadic. Now if we had a lot and we could boil all day, every day, we could fine tune the draw off so we wouldn't even have to check it over here. Okay. And it's really one person really can't run it because of my small draw off part. A lot of guys, what they do is draw it all off, put it in a big part, and then they finish that one part at the end of the day. Well, we're not quite set up for that yet. We'll see what happens here in the next few years. But we've got to get better weather. Are they finishing off that big pot with like a system similar to this? Yeah, yeah, they warm it up, check it with the hydrometer to make sure it's 59.5 bricks and then filter it again and then bottle it. Everybody does it a little different by no means am I a professional sugar maker. They all say in order to be a professional sugar maker, you have to burn one of your pans. So fortunately I've never burned a pan. Oh, not that one. So we're we've come close. So now I was boiling here one day afternoon and I boiled a little too long and I run out of saff in the tank and the back pan was getting real low, the top of the flume was showing. We still had a lot of fire going so I panicked. So now over there in the corner the 5 gallon bucket with water in it. So in case of emergencies we can dump it in. I've watched one burn once. It helps you get that visual aid on your tank too. Right, yes the sight glasses here too but there's also sight glasses here that tells us this is for the front pan. Okay. So that's the level of the front pan and then there's one on the other side that tells you the level of back pan. I never leave the sugar house for more than a minute or something. If I'm here alone I might run in the house to get something to grab a snack or something. The biggest mistake most people make is they say well I got to go to the house for a minute and then they get in there and they get whatever talking and they come back out and their pans burn. You know. And that happens when you don't have saffold in the pan. Just like boiling something, cooking something on the stove and it boils right. Same thing. So what do we have two thirteen and a half we'll get them back temperatures coming back down so when she gets around 800 we'll fill her up again. How helpful is this game? Oh yes it's really helpful. When the guy sent it head one I said well what's the purpose of all that but he said no no he said he ran it 900 to 1000 degrees so he said when it started he'd open the door and fill it up again. So I don't want to call like that high we're still a little nervous about that at least. I think I'll open another door here and see if we can if you don't just want to. There's not much steam compared to last year. Well no there's nothing in here. We're getting condensation because the building's cold. That's the direction we're going today. Is it is it coming out of the south today? Well according to the steam so you was asking about the cost of doing maple syrup. Well yes it's very expensive. So I asked the wife if I could upgrade my evaporator and she said well yeah because we picked up another chugabush and we were expecting to have a real busy chubby but Mother Nature had other plans. So we went to Halaloc. One said he wanted 200 miles one way to pick up this evaporator and then while I was working the next week she went out and bought a new pickup and she said we were even. So cost of maple syrup is very expensive these days. Did that fellow upgrade his or did he get out of it? He actually lost his chugabush Oh Huh. He was only a hobby cat for a long time and as you can see we're out of water again. Wow. That's the problem with this one if you're talking too much. It's going to get them about 600 degrees on the stack. That's pretty quick isn't it? It's up to $700 already. Oh yeah look at that needle just fly. Yeah Donny will be over in a little bit. He had to take care of some business. He's waiting for a call from the AMS. They got a schedule at two weeks in advance for a phone call just to use a phone booth or something. I don't know. I'm going to say pretty hyped for them. They have to look for a payphone. I haven't seen one of them in years. I know I see a phone booth in a couple spots like Unity and RL. Yeah Smurnaway they got like a phone booth for the community. Yeah It looks like a bus stop way you know. Yeah because they can't have it in there. They can't have one in their business or their house. Yeah So they have to be outside of it. Yeah the ones around here in Smurna they're allowed to actually have one in the business. Oh yeah because of the way they're working. Just different on this yeah. I watched a video on YouTube on building a barn and they talked to the elders that didn't show their faces on the video and they said we as a society the Amish society has to adjust their ways for the local environment for that community of Amish. Yeah So that video I watched just happened the guy was doing a drone video of Lancaster County Yeah like the week before Thanksgiving and he showed that dairy found it was immense. Thanksgiving morning the dairy mine burned they started planning that afternoon and in six working days because they won't work on Sunday they had that barn back up roof on it and ready to put the cows back in it Wow. And I'm talking this barn was immense. Yes. I mean this thing was they estimated they had 500 Amish cows on Holy cow. And they were 24-7. Wow they didn't have some local contractors and they had you know big construction forklifts and stuff but they were like ants because they had drone videos and they won't lock ants crawling all over the building. Crazy. They had less staging probably than I own on this Oh my God. because they just climbed with monkey I had a little hope for it so why the flames are down in the evaporator I'll show you this pan and how it works so the sap comes from the back pan and it comes into this back flue here and you see the color is quite brown or I guess it's brown and then on this side of the pan it actually from there it comes outside with this pipe and then it goes into the front part of the pan here comes into this one and it goes down and it crosses over and then it goes up this one crosses over and that is the closest to syrup liquid in this pan and then when the auto growl off which is tied into the third flue it will dump it out here and we're at 216.7 I'm going to put some more wood in and maybe this around it for syrup that auto dry off goes right on its own yes amazing I guess we just want to shake the wood by that little bit they're going to ask where you get your slab wood from actually I buy it from the Amish oh no way $40 roughly a cord for 16 inch I figured there was no sense to waste my time and they loaded it on the trailer jeez well when you've got a dozen kids at home and don't take long to fill the trailer I was going to say I didn't know you milled oak no the actual oak came from Ben over to Sheepstrip General yeah because I'm tapping it Chuck abortion he's not boiling he had five cord oak slabs oh he did wow 20 bucks a cord 20 bucks a bundle 20 bucks and I'm mixing them in because I burnt dry oak before we could turn this baby cherry red if we filled it it's fully as old as the oak is wow what do you like the best the hemlock really works good but like I said my other evaporator was a lot smaller so that's why I didn't mind the small wood switch over the wood this side around this side is good so we'll have to figure something out this year and you know I've got some slabs out back but I cut them all 20 inches and this one's really only got 16 inch firebox so we'll have to cut some new one I guess what, 217 we'll get past slowly it's about it's about 15 minutes between the hour off I can say I never really timed it it'll dump off half to three quarters of a gallon at a time oh wow sometimes the first one dumps off a little heavier because it's boiling more in the whole pan the cycle isn't um really got going on the pan now you said a back pan too is there I call this the front pan because I call this the front of the outbreak so that's the back pan some people will call that the front I don't know it's like the front yard and the back yard I'm not on a road so here at the house so this is the front yard yeah is that actually boiling in the back pan but it doesn't finish it's boiling the water off because we're if I wrote it down to 4% which is 20 ish gallons 22 gallons of liquid and then that's a gallon of syrup so we got a lot of water still to boil off so that's really that's boiling it's probably boiling the water okay you've got all the water boiled out when it hits around 219-220 or approximately all the water what you need to make it syrup so all the steaming is from water boiling we're just trying to reduce the reduce the water in it is what we're doing oh yeah this thing is boiling you know you can cook lobster in here what are you doing flip right up on you can see down oh yeah wow that's dripping water and the new steam stacks work really good I didn't think I was going to like the setup but it's working out pretty good oh nice a little green light by the red one oh it just came on we'll let that filter through that gets through that filter pretty quick too yep but you can see it's already plugging the filter because it's not oh yeah especially on the start up because of you know it's cooled down you know the stuff on the pans have come free it always seems to really plug the fresh filter to a lot of you have to play with the filter try to burn our fingers this is 192 degrees so it normally gets through that filter even quicker yeah the filters look pretty disgusting look like coffee filter yeah it's just contaminants in the syrup it's just burning you know the stuff burning on the side of the pans because of the fluctuation in the liquid 216 already so say it won't take long to boil another 3 degrees worth it won't dump off again it's really amazing the difference in evaporators what a different beast you know I didn't know much about these smoky lakes they're one of the supposedly best oilies evaporators there is not that I'm an expert in evaporators but you worked pretty damn good in my opinion so this one actually weighs I think weighs less than the one I sold which is an 18x60 the only fire brick in this one is rating the firebox up on the back part of the arch there's only about an inch and a half or two inch air gap under that back end and of course with the raised flumes in it those flames are going right up into those I think it is quite the 90 inch float and it really engineered them for the best boil do you buy them directly from the factory do you know where they're made good question are they right here on the side I don't know they're made here in the US somewhere I could look it up I didn't say oh no kidding of course there it is right of course there is the the style of that so I tried I thought about buying a new one but I didn't think I could get it here in time for the season so I opted for a new one well you did well just a fine one didn't you so they've been two or three of the serial here in May in October, November, December and because when I wanted one I bought this one on Saturday I was getting it in the building on Sunday and went in for a snack, a cup of coffee and pulled up Facebook Marketplace and there was a 2x6 in Wisconsin no, oh jeez not a Swampy Lake actually it's still for sale it's like really 25 miles away since 200 it was a nice night in Vermont how many trees are you tapping this year ohhh I must have a couple hundred trees we've got 60 or 80 buckets out just for the sake of putting them out and people like to see them and if the grandkids are around they're well collected so it doesn't matter this year I'm sure they have thousands yeah but Donny must put you up over the ads oh Donny, he brings me 25, 30 gallons couple times a week from his running I asked him since he's selling his mother's house has he got it in the sale agreement that he has a lifetime contract he should tapped his mother's trees she planted them right and he just chopped hope but maybe the Irish will end well it looks like one of your biggest fans is here you've never met him yet I'll introduce you but this guy he sucks down the syrup pretty good yeah I know I heard he's got some strange pain yeah another wane should I bring him around the front I'll bring him around the front I hope he hasn't put me on too big of a pedestal yeah I'm generally that was that was a table service yeah I think we've got to make I think we've made a little we'll probably have to make some walk and I've got a couple other people addicted to the cinnamon yeah you're not pretty he set up a stove in that stove well this is a complete new evaporator there we go we are so educational well this wasn't a lot more efficient oh okay a lot faster it's absolutely incredible I had Joe come over before I started so he could see how this thing boiled the sack that was in these pans was at 34 degrees this morning and we lit the fire and set a timer on my phone in less than 12 minutes we were boiling where we go it wasn't just a little boil it was boiling so now I'm still worried so I have to pay attention to this not the company this is the gauges over here Joe so that's the temperature of the evaporator is 217.8 and that's the chimney temperature right there so he's running 850 right there I never realize most people have no idea the amount of work and the amount of I call it science okay this is a large science experiment every time they were in the boiling I had my granddaughters girl scout troop over here and I'm sure I was way over with the numbers and everything it's a huge science project and with this new evaporator I have to pay a lot more attention to things because she's a real beast things happen a lot quicker don't they no I knew to me I couldn't afford a totally new one this one cost me a new pick up to go along with it I was thinking if this was expensive to get into and I said oh yes yeah cost him a new pick up for his life oh that was hurtful yeah yeah yeah she said it's an even swap there he is here comes your sap here comes the old saps up there now we're going to be cooking don't eat on it imagine if he brought noix could you imagine if he didn't bring noix ah when I was in the house getting my coffee my wife was in the process of making something I saw her head down the road but she had to go to the egg factory to pick up some eggs oh is that where she was headed I saw her going down the road we were out is she ready there she goes that is awesome how they build the solenoid they can handle that well originally the dry rock box was mounted right here okay and if you look at that box on the sides of it it says keep away from moisture and heat and I'm thinking why is it bolted on the side evaporate if you don't know I'm going to dump them right in right now you want me to bother you Sarah for you I'm not even cold right no I have Joe help me put them in the tank no bro I thought I could dump them right in there right now where's the rest of the buckets have you been listening to your madness here I'm sure so Donny where's the rest of the sap you've got to tighten the belt up in the streets well it was down to 22 last night so I figured but it's not warming up very good today mother nature mood swings I think we can get one more we can get one more I think it will stop running later it will run all night if if the sun had stayed out until 10 o'clock this morning to get them going shoot they'd take off yeah no it surely don't right to run on an east wind that's for sure if not it will run Monday next week it's going to be probably the 50 this storm they're talking there's a wet snow here really cool trees down oh here we're getting snow it's starting out that way changes the rain I think one way or the other you know it will not for short come we just changed the filter on the sap coming into the filter system the other one was getting clogged up well I got probably 60 buckets out over at my wood lot I have a young grove of mostly red maple and I tap some over the air and I tap the best producers are some rock maple on my mother's lawn four rock maples that I tap there I produce I produce more than I do over at my wood lot it's unbelievable those four trees it's unbelievable how much they you know produce do you have a spoon out here uh no I wanted to test this it's good don't wrap on the door give me help no you won't you've got to sell me some syrup anyway huh? you've got to sell me some syrup yeah I'm going to browse that tell me you've got to come to the road yeah I know how warm that is probably it's no hot in the coffee boy that's so good this is still changing temperature this is this dial adjusts the temperature of the sap so we're going to let it kind of sit here for a few minutes and equal I'm going to have to do that so it's 60 it's up to 61 so where 61 is we'll weigh about so we're going to have to thin that baby there it's kind of thick when I dipped the spoon it was thick right yeah oh god what are you going to do with that get water water I've been boiled with water off I thought you were posing back at it a raw sap it's not raw it's the connection is right out of here this is close to Sarah well before that's probably going to be done as well second time don't pay attention he boils it over there's viewers that would like that clean it's a clean pan it boils over this will dump how much money do we do there huh about about five dollars we'll take that but it's not oh there isn't it looks like the stuff in the bottom that's pretty that was a golden that's beautiful beautiful shut that valve off right there yeah thank you that would be a big reason this is Jay this is Jay this is Jay is it Jay or Jay Jay so the syrup in there we're going to hook the shop back up it's holy oh yeah oh wow this is the bottling all the pepper we'll run her into that is that an old coffee maker it is actually a column of water see the problem is the coffee maker only will boil the liquid once you know cause those ones in the old green calls they boil it once this has a dial you can adjust the temperature so if it's below 180 degrees it will come on and warm it up to the right temperature of the bottle well you have to bottle it between 170 and 185 okay anything over 185 will make the sugar seams oh okay so it's going to be below that and at 180 it sanitizes the bottles and seals the lids okay we have a friend who used to be a health inspector for the state and she says you know there's no way there's any contaminants in it because you're bottling it 180 degrees right so I'll tip this a little bit I'm off the valve back off how much staff did you collect yesterday 260 gallons I guess oh wow it was running when I collected so I'm sure there's a little bit in it did you ever do any syrup in when you were young I never did but my mother did we had six big rock maple on the lawn at that time and she would boil it down in a bottle bottle on a wood stove she was also a hairdresser and she did hair she was part of the house well while she was boiling this down she must have someone's hair and kind of forgot about boiling down we had a metal sealant in the kitchen at that time the sap was just dripping off the metal sealant oh what a friggin mess oh it was awful she didn't swear very often but I think she might have said a few swear words that's the only experience I've had about boiling you got the old fashioned diver grower back there well that changes the taste of things the taste of everything so that bottle was going to fall down she you got all the stuff he got all the well your mother didn't have one of those no she was running around trying to kits a drink on the sealant I would like for me I would like the darker better than you but in the lawn in the lawn they die for that the light stuff I know the flavor just isn't there everybody I've had a lot of people say well I went to buy some of your service to store and all they had was dark so very dark I really like the light stuff but they buy it anyway and they go home and they try it and they go oh this is really cool that's a lot better than that light stuff I've been drinking so how do you get to the light in the dark what's the beginning of the year so this is all fresh clean so obviously the way you cook it the dirty air it gets or doctor it gets I should say and it's warmer out so the stuff that's left in the pan starts to deteriorate some of it comes from the trees and as the season goes on the trees don't get darker because the ground is changing they're getting ready to burn out the closer they get the button it changes the color I was in a shirka house over there the other side of Range Lake middle of April a couple of years ago we walked in and went whoa what's that smell and they were boiling they were actually boiling what they call buds syrup the buds had come out on the trees and they were making maple syrup somebody wanted 50 barrels it was unreal smell in the shirka house they use it for flavoring to get it stronger but the ghosts are all and then she'll get a sample over there let's go over there let's see what baby is now when you were in school you probably paid a lot of attention yes Johnny's daughter actually does what's her title and the teacher it's all clear and let's press this and see what number we get 36 it's between 25 and 49 so it's dark he said he tapped the tree went down wait for that syrup to come out the tree oh my word I guess he thought it all it's going to come out of the tree he doesn't have to do anything don't blow it up I hope the animals are fine because we're going to need more woods we need to all that a different brand so we these are what we use today like a big sugar bus 30,000 taps they put brand new ones in these so they have to go out cut the old ones off I think they cut the old ones off when they pull the taps and then they stick the end of the thing on to a stud so they can wash if they back flush the lines when they go to tap the tree they put new ones of these on on here this goes in and they drill a hole and put this in the tree so that one on the other side arrangely starts the 1st of January with four or five guys on snowshoes and they stick that drill in holes daylight to that how many taps in a tree if the tree is we'll say over two foot they might put two one from eight inch to 24 or 28 inch diameter and then when you get a tree like this they say the max is three some of the old trees you might get away with four this is what they used to use way back they made them out of this piece of sumac because a sender's hollow my grandson likes to play with knives and whittle so he whittled this out but that sumac you take a piece of wire and you can push the center out and then you got yourself a a tube and that's an old sap bucket from back in the day and then this over here this yoke too small for a cow so when they tap on buckets and snowshoes they'd hang a bucket off each one of these and the old timers would walk to the tank you know five gallon bucket on each end you do that every day six, eight weeks and all of them on on snowshoes their shoulders your arms would be down to particularly your toes you're still on my team you guys are making it well you know back in the day you know back in fifties and sixties all the dairy farms had a lot of manpower employees and they all won't serve because they put them to work you know they're behind that but now with the plastic tube it has changed the industry a thousand percent I've got some gravity I've got someone back here we've got someone buckets so if you look up the door here that's the sap one that's on the back that's that that's that do you know do you know do you know really see the difference in what's left in the sap for water this is still got a lot of water a little less even less in real close to syrup this one is two hundred and fifteen and a half degrees my eyes are right but and also the color