Our Sugarbush in Autumn
A glimpse of our property in autumn. When many people see this scene they think of how beautiful the northeast fall is.
When we look at this scene, we see thousands of gallons of sap waiting to be collected so it can be turned into delicious maple syrup.
We have a little over 200,000 feet of tubing in our woods. This is close to 40 miles. These lines have to be walked almost continuously during sugaring season and at least 4 or 5 times during the off season to check for leaks. These are caused from squirrels chewing on the lines and also trees falling on them. It is important to have no leaks, because leaks affect the vacuum levels which lead to less sap yield.
Pictured here, Neil is tapping a tree and putting the spout in. Also pictured, Tonya is putting spouts on.
This vacuum booster was installed in our new woods to accomodate the lines that only run at a 2% pitch back to the sugar house. Since these taps are so far away (about a half mile) this ensures there will always be adequate vacuum to these taps.
(Bottom/Left) The vacuum pump which “pulls” the sap out of the trees & down the hill.
Waking Up To Full Sap Tanks
Here you can see sap coming into the releaser in the sugarhouse. In the picture on the far left, it’s running at approximately 1,200 gallons per hour.
In the smaller image towards the bottom of this picture, you’ll see what it looks like when we get to the sugarhouse in the morning and getting to view full tanks.
Our sap storage tanks hold 5,700 gallons of sap in the sugarhouse.
Removing Water From Sap
Reverse Osmosis machine which removes a large portion of the water from the sap before boiling.
Turning Sap Into Syrup
Our new D&G evaporator.
Filtering Hot Syrup From the Evaporator
The finished syrup goes through the filter press, then into stainless steel barrels at approximately 200 degrees. This is called “hotpacking” or “canning”. It seals the barrels and preserves them for use throughout the year.