our process
In the early spring when the arch of the sun is edging higher in the sky, the trees begin to prepare for another season of growing and the sap begins to flow within the maple trees. This is when our sugaring season begins. If we are lucky, sugaring will last eight weeks before the sun warms the maple trees, leaves emerge and the sap is no longer as sweet
first we collect the sap
The process of sugaring begins by drilling a small, quarter inch hole in each maple tree into which a spout is gently tapped. This spout is connected to a network of tubing that gathers the sap into a central location. From there the sap is pumped or trucked to the sugarhouse
and then we boil it
The sweetness of the sap is a true gift of the forest. Even so, we must gather 40 gallons or more to make 1 gallon of syrup. The work in the sugarhouse is to boil the sap in order to evaporate off the excess water. Our evaporator uses wood to heat the sap in large open metal pans. When the sap has been boiled down to 66% sugar it is finally maple syrup. Then it is packed into stainless steel barrels until we are ready to can it in jars or make maple sugar
