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The Season has Begun

by Don 3/5/2009 12:58:00 PM

Our patience has been rewarded. Last week 650 taps were installed on our 17 acre sugarbush by our son and his brother-in-law. Although the weather was in the teens, the forecast suggested that the season was about to begin. We have incorporated the new spile extensions which allows a sanitary surface to make contact with the tree. This allows the tap hole to remain open and produce sap without bacterial overgrowth. This will also result in greater sap production per tap. We have learned that attention to detail results in increased volume and quality of our syrup.

The forecast looks promising with temperatures in the 40's and a potential low pressure system coming through. We turned on our vacuum pump and we are generating 19" of negative pressure. We will be walking the pipeline checking for leaks.

We are optimistic we are going to have a great year! Hopefully our first boil will be this weekend.

 

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by Peter 11/23/2008 3:29:00 AM
We have concluded the sales of maple syrup for the 2008 season.  It was one of the best seasons in recent history, both in terms of quantity and quality.  We have high hopes for the upcoming season of 2009 and would be delighted to keep you informed of our progress.  Please send us an email at dsomers@citlink.net if you would like to be added to our mailing list.

The Season is Over

by Peter 4/15/2008 7:29:00 AM

The maple syrup season is sort of like Christmas Break to a child.  Great anticipation precedes it, it only lasts for a little while, and then suddenly it is over.  The maple syrup season came to a close a little more than three weeks after it began.  We had our last boil of sap on Saturday, April 5th.  In total, we made 193 gallons of syrup from over 8000 gallons of sap.  This was our greatest production volume we have ever had, due partly to good weather, but also to the installation of a new pipeline tubing system that is connected to a high powered vacuum pump.  

Of the 843 taps that we put out, 643 were connected to pipeline and 200 required manual emptying of 4 gallon plastic bags.  While the bags are much more work, there is something very satisfying about seeing the product of each individual tree.  You'll notice how the sap dripping from the spile below looks just like water.  The sap starts out at 2% sugar, so it is 98% water.  The removal of all that water through evaporation is what takes so much time and energy. 

 The sap stops flowing when the weather stays above 32 degrees for several days.  As the buds emerge, there is a chemical change in the sap that causes the syrup to have an "off flavor".