Our Syrup
While the process of making syrup can vary from farm to farm, the following steps are unique for the needs of our sugar house. Due to unpredictable weather our collecting season can vary from year to year. It takes a lot of planning and effort to create and maintain the operation. Each maple tree must be drilled, tapped, hooked up to a line, and then fed to a main line to be collected in large tanks. Sap is then picked up and taken to the sugar house where the water is boiled off until it reaches the correct temperature, color, and consistency. After filtering it is then canned and ready for purchase. Each step is still done proudly by hand.
It all starts with drilling a hole into an old enough maple tree.
The check valve directs the sap out of the tree into the small tubing.
Small tubing moves sap from tree to main lines.
Main lines collect all sap and direct it to the holding tank for pickup.
Here the sap stays in the holding tank until picked up to be taken back to the sugarhouse.
Here sap is unloaded for processing.
Sap enters evaporator with a content of mostly water and 2% sugar.
Here excess water is boiled off.
Wood is added every five minutes to the evaporator to maintain a steady temperature.
Sap has thickened and has changed color and flavor.
At 219° the syrup is ready to leave the evaporator.
After syrup is filtered it is graded for flavor and color.
Syrup is canned by hand.
Canned syrup is ready to be sold and enjoyed!