mlynd
Almost Self-Reliant
Did we ever find out if it is safe to tap Black walnut???
Walnut syrup. mmmmmm good!
- Thread starter OzawkieBantams
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OzawkieBantams
Power Conserver
Mine is a black walnut
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OzawkieBantams
Power Conserver
We looked at ordering spiles, but were not patient enough to wait. 
We used sections of half inch pex. Cut a notch in the top so that you can hang a milk jug from it. They work really well and a five foot piece of pex is about $2. and made 10 taps.
We used sections of half inch pex. Cut a notch in the top so that you can hang a milk jug from it. They work really well and a five foot piece of pex is about $2. and made 10 taps.
kabri
Enjoys Recycling
Hmmmm, I wonder if we could tap our alder trees? They are related to birch, anyone ever try alder syrup?
CrownofThorns
Lovin' The Homestead
I haven't tried Alder, we have tried Birch, very yummy!
Spruce sap makes a good gum.
Spruce sap makes a good gum.
cuallaidh
Enjoys Recycling
As a mead brewer, I've been thinking of fermenting some maple sap that's been boiled down a bit (somewhere between straight sap and syrup), would be interesting to try walnut as well ..... damn... not another project
..... damn... not another project 
Britesea
Sustainability Master
Pine sap may not be good for syrup, but it makes a WONDERFUL incense! Also, pine resin is what is used to flavor Retsina wine.
For people in the south, y'all could try making sorghum syrup. In fact I remember reading about an old Yankee gentleman that would make up a bunch of maple syrup every year, then take it in to the general store and trade it straight across for sorghum syrup. I guess we always want what we can't have.
We usually just make fruit syrups...
For people in the south, y'all could try making sorghum syrup. In fact I remember reading about an old Yankee gentleman that would make up a bunch of maple syrup every year, then take it in to the general store and trade it straight across for sorghum syrup.
I guess we always want what we can't have. We usually just make fruit syrups...
