1800s farmhouse, not well Insulated just shy of 3,000 sq ft. Propane boiler for heat and hot water and we use it for our gas cooking range. We go through 3,000 gallons a year. Mostly all of that is the winter where we are getting about 400 gallons delivered every 3 weeks during the coldest parts.

Hopefully moving to Woodstove by next year as 6 years of this is getting old.

No problem here. Syrup and honey are our main sources of sugar. We go through syrup quit often.

I kinda knew The whole skim the mold off the top technique. I remember from my grandfather doing it. I’m just surprised how everyone is reacting like it’s the equivalent of leaving raw meat out.

I guess I’m the only one that leaves open bottles on the counter

I’m researching that now. I’m glad I’m not the only one with this problem. I can’t believe how little some ppl in this thread are paying / how much I am in comparison haha.

They aren’t super old, most of them are double pane but there are tons of them, plus French doors and big windows. I think there is little to no insulation in most of the house too. It’s a long sprawling house that’s been added onto like a lot of New England and just loads of heat loss.

670 a month on budget payment plan…. Every month. Propane. It’s insane we pay between 6,000 and 8,000 a year and go through roughly 3,000 gallons for a 2,500 sq ft old 1840 farmhouse. Doing an energy audit next year