As time allows I will be adding to this equipment list, but thought it helpful to start documenting for those who are curious.
- Taps There are a myriad of different taps out there, I use plastic ones and have had very good luck with them.
- Hoses - Important they be food grade - plastic taps typically require 5/16 inner dimension. Some taps come with hoses except I have found they are too short for my needs.
- Drill bit - I strongly recommend getting one that does not have oils, coatings, etc. both for the safety of the tree and your health. Always double check the bit you purchased makes a hole that your taps will fit into. It is better for the tap to fit in tightly than for it to be loose!
- Pails - I recommend five gallon pails, when the sap really starts to run the pail can fill up quickly! I also get lids and drill a hole into the top for the hose to slide into. This significantly reduces the amount of debris that falls into the syrup! Be sure to have enough pails for each tap as wells as transporting and storing the syrup! As with the hoses, be sure to purchase food grade pails.
- Honey Strainer - I use a honey strainer to remove any impurities that fell into the sap prior to boiling. Also, once the sap is down to approximately 33% sugar content I filter it through this to remove many of the impurities and then again when it is finished before I run it through the woven filters. This simply removes many of the larger impurities and helps avoid clogging the finer filters!
- Woven Filters - These are traditionally used for filtering oil used in restaurant fryers but I have found the very effective for maple syrup.
- Stainless steel filter holder - necessary to hold the filters!
- Synthetic maple syrup filter - useful as a final filter to completely remove the small impurities. Note, there is nothing wrong with not filtering your syrup to this level. You simply end up with a clearer syrup with no deposits on the bottom of your jars or bottles.
- Maple Syrup Hydrometer and Test Cup - Maple syrup must be 66% sugar and a hydrometer is a tool to help you measure that you have achieved that threshold. Most hydrometers have measure both on the Baumé and a Brix scales. I rely on the brix because it directly translate to sugar percent but its important to pay attention to the liquids temperature! Liquids that are at a higher temperature have a lower density and therefore the hydrometer will sink deeper into the syrup. Many hydrometers, for maple syrup, have two red lines. One for 60 degrees Fahrenheit (66 brix) and one at 111 degrees Fahrenheit (61 brix). I strongly recommend the metal test cup as it allows you to scoop on syrup and then carefully lower the hydrometer into it. Note to the wise, hydrometers are glass and will instantly sink to the bottom of the test cup causing it to break! Do not ask me how I know!