Filtering & Bottling

When the finished syrup of the correct density is taken off the evaporator, it contains suspended solids called Niter or "sugar sand". These are precipitated calcium and magnesium salts that form during evaporation. It is believed the trees take up these elements from the soil.

Before our syrup is bottled, this sugar sand is filtered out under very high pressure. Our earliest method was to filter the syrup through a series of paper filters. As our operation expanded and to keep up with our larger evaporator, we have gone to a pressure filter specifically designed for maple syrup production.

After we've finished filtering, our syrup is bottled at 190 degrees using a water jacket heater to maintain the proper temperature. Research has shown that the processing of maple sap into syrup kills any microorganisms present. But we bottle at 190 degrees so that no spoilage of the syrup occurs.

The United States uses different grading standards. Maple syrup is divided into two major grades:

Grade A and Grade B. Grade A is further divided into three subgrades: Light Amber (sometimes known as Fancy), Medium Amber, and Dark Amber. Extra Light and Grade A typically have a milder flavour than Grade B, which is very dark, with a rich maple flavour.The dark grades of syrup are used primarily for cooking and baking, although some specialty dark syrups are produced for table use. Syrup harvested earlier in the season tends to yield a lighter color. The classification of maple syrup in the US depends ultimately on its translucence. US Grade A Light Amber has to be more than 75 percent translucent, US Grade A Medium Amber has to be 60.5 to 74.9 percent translucent, US Grade A Dark Amber has to be 44.0 to 60.4 percent translucent, and US Grade B is any product less than 44.0 percent translucent.

"Maple Syrup Grades Vermont". Vermont Maple Syrup.
Retrieved 27 March 2012.