How our maple syrup is made

Maple syrup tap connected to tubing.

At the end of the tubing is the sugarhouse. This is where the evaporation of water from the maple sap takes place, and where the sap is turned into maple syrup. Located in the sugarhouse is our wood fired evaporator.

 

 

Wood-fired maple syrup evaporator, 2.5 feet wide by 10 feet long.

The evaporator is 2.5 feet wide and 10 feet long. When running at full capacity, the boiler will evaporate 75 gallons of water per hour. The evaporator is a combination of traditional roots and modern improvements. The traditional roots are using wood, a renewable energy that we can process on our own. And the modern improvements come in the former of a tighter air delivery system that increases combustion efficiency. The results are an evaporator that uses less wood, produces less pollution, and makes more tasty syrup.

Maple syrup being placed into bottles on canning unit.

As the syrup comes off the evaporator, it is checked to ensure it is at the proper density of 67° Brix (amount of sugar in the syrup). This is the ideal range for storage and flavor, it is also the high standard that the state of Vermont uses for their maple syrup. From there the syrup is filtered and assigned a grade based on appearance.  The final step is to heat the maple syrup up to 185°F and package it into containers ready to be taken home and enjoyed.