How We Make Our Syrup ...
There are a few things you need to get started producing maple syrup - hard work, patience & a sense of humor. Maple syrup production is very labor intensive.
Tapping the trees: As temperatures begin to warm in February each year we start tapping the Maple trees. A small hole is drilled into a tree and a tap is inserted.
Collection of the sap water: Each tap will have a drop line that goes into a bucket or a pipeline. The pipeline feeds into one large tank to make collection easier. Buckets require at least daily dumping – during prime season we like to dump twice a day.
Boiling: Now it is time to take the sap water gathered and boil it. The boiling process removes the water and what you are left with is syrup. It takes approximately 50 gallons of sap water to produce 1 gallon of syrup. That’s a lot of sap water & a lot of boiling!
Finishing: After the syrup reaches 7 degrees above boiling point for that day, we run in through a filter. We still use a traditional wool filter rather than a press. Once filtered it is ready to bottle and ready for pancakes!
To make other Maple Syrup products such as Sugar & Cream, it’s all about the temperature. We raise our Maple Syrup to a higher temperature and begin stirring. New for 2015 we purchased a machine to help us stir!
We would be more than happy to explain the process more in depth. Please feel free to contact us with any questions.
Tapping the trees: As temperatures begin to warm in February each year we start tapping the Maple trees. A small hole is drilled into a tree and a tap is inserted.
Collection of the sap water: Each tap will have a drop line that goes into a bucket or a pipeline. The pipeline feeds into one large tank to make collection easier. Buckets require at least daily dumping – during prime season we like to dump twice a day.
Boiling: Now it is time to take the sap water gathered and boil it. The boiling process removes the water and what you are left with is syrup. It takes approximately 50 gallons of sap water to produce 1 gallon of syrup. That’s a lot of sap water & a lot of boiling!
Finishing: After the syrup reaches 7 degrees above boiling point for that day, we run in through a filter. We still use a traditional wool filter rather than a press. Once filtered it is ready to bottle and ready for pancakes!
To make other Maple Syrup products such as Sugar & Cream, it’s all about the temperature. We raise our Maple Syrup to a higher temperature and begin stirring. New for 2015 we purchased a machine to help us stir!
We would be more than happy to explain the process more in depth. Please feel free to contact us with any questions.