MAPLE SUGARING... How syrup is made........
Once the sap reaches the proper temperature, the automatic draw off is used to help the sugar maker make the desired quality of syrup.
Sugaring season starts in early spring when the nights are cold but the daylight hours are warm, usually around the first of March. Snow on the ground insulates the trees from the cold nights and the warm days needed to produce sap. We sometimes have to wear snowshoes in the woods if the snow is deep.
We have modernized our operation to maple tubing that is strung from the maple tree to a main line. The sap drips from the tree on warm days when the conditions are right. Depending on the size of the maple tree, spouts and tubing are run from the tree to the main line to connect to the vacuum pump.
The sap is collected into a large holding tank and stored until there is enough in the tank to transport to the sugar house. We pump the sap from the holding tanks to gathering tanks from our Morgan, Holland and Lake Road locations and then transport it to our sugar house.
The sap is pumped from the gathering tanks into a storage tank ready to be processed. It is then processed by the reverse osmosis and stored until it is ready to boil.
This is our evaporator in which we boil the sap into syrup. The sap is heated with wood. We have to load firewood often.
We use a special hammer that will not harm the maple tree to insert the spout.
This is a spout and tubing ready to collect the sap. It takes approximately 40 gallons of sap to make one gallon of syrup.
In 2012, we won VT Farm Show "Best in Class - Medium Amber" and "Best in Show".
This is our sugar house located on beautiful Lake Memphremagog at 362 Strawberry Acres, Newport, VT. We hope you will visit us during the annual Vermont Sugar Makers Open House in the spring of each year!