Re: Maple Syrup and Reverse Osmosis Units?
I have the RO Bucket. RO10. It has tremendously reduced my boil time since my job and distance really limits how much time I can babysit the pans. Since I boil at a slower rate that the RO unit, I always have concentrated sap ready to go. I can even run it through a second time and really raise the sugar concentration level. They do take some care as in flushing out, sterilizing, etc. I found it easier to (if you can) do a lot at once and then boil down. Otherwise the overnight (or longer) maintenance is a little bit of work.
Note that it works great for concentrating sap. The sap is even cleaner since you're running it through a filter before the RO membrane does it's job. Also note that the ions are removed from the percolate water so the total dissolved solids is next to nothing (my meter read "3"). However, you don't pull germs, etc., out. So if you're looking to use the percolate for long term drinking water you still need to sterilize in some way such as boiling, chlorine, etc. Your percolate is essentially as concentrated in the bacteria category as your sap is in the mineral category. Here's a quick pic. The bottom left bucket is the percolate after reverse osmosis takes place. The bottom right bucket is the concentrated sap (came in just over 4%). The upper right bucket is what's left of the original sap that was being run through the RO. The upper left is the RO unit.
Last edited by Ravenseye; 03-18-2020 at 01:00 PM.
Reason: Had the wrong percentage on the first pass and the wrong model #...grr....
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