Our Maple Syrup Process


It All Starts in the Woods

When the cold, blistery days of winter begin to shift towards the warming trends of spring, we begin placing taps on the maple trees in the sugarbush. Most of the maple trees, that are tapped, are a combination of sugar and black maple.  This is the first step towards the production of maple syrup.

One of the most common questions we receive is, "How much sap does it take to make a gallon of maple syrup?". The answer to this question varies from year-to-year and even day-to-day during the season because the sugar content of the collected sap will continually increase and decrease. On an average day during sugar season, we can expect to collect 40 gallons of sap to make 1 gallon of maple syrup. However, as the season continues, there can be days it takes as much as 60 gallons of sap to produce a gallon. Nothing is guaranteed when it comes to making maple syrup; it's part of the magic of sugarin'. 


The Path to the Sugarhouse

These taps are connected to an interconnected network of tubing that protects the sap from debris, helps keep it cool in transport, and protects the woods from having to run heavy equipment for collection. Additionally, we utilize tapping guidelines that are heavily-geared towards the long-term protection and sustainability of the trees.



Driving the Water from the Sap

At the end of the tubing is the sugarhouse. This is where the evaporation of water from the maple sap takes place, which is the process for how the sap is turned into maple syrup. The water is evaporated from the sap and carmelization of the remaining sugar brings out the delicious maple flavor. 


Wood Heat Meets Maple Sap

The evaporator is 2.5 feet wide and 10 feet long. When running at full capacity, the boiler will evaporate 90 gallons of water per hour. The evaporator is a combination of traditional roots and modern improvements. The traditional roots of our maple syrup production uses 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 maple syrup.


Packaging the Deliciousness

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.

Our maple syrup begins it’s long journey as sap in the maple trees on our farm, runs the food-grade tubing, evaporates on our wood-fired evaporator, and is packaged in our licensed and inspected sugarhouse. It is this intensive process that makes our maple syrup the pride of our farm

From our woods to your waffles! We hope that you enjoy our maple syrup as much as we enjoy making it!