Shelburne Farms Maple Sugaring Part 3: Tree Physiology

By: mmcdonal

George Conklin gives an introduction to sugaring

Shelburne Farms Maple Sugaring Part 5: Tap Sap to Syrup

By: mmcdonal

Tour of Maple sugaring operation at shelburne farms with George Conklin of Shelburne Farms

Shelburne Farms Maple Sugaring Part 1: Intro

By: mmcdonal

Shelburne Farms Maple Sugaring Tour with George Conklin

Shelburne Farms Maple Sugaring Part 2: Stand Management, Tapping and Impact

By: mmcdonal

Video tour of Shelburne Farms Maple Sugar facility

Shelburne Farms Maple Sugaring Part 7: Some History and Why no more Grade B?

By: mmcdonal

Tour and instruction by George Conklin of Shelburne Farms

Shelburne Farms Maple Sugaring Part 9: What is Important to You and Wrapping up

By: mmcdonal

Tour of operations at Shelburne Farms with George Conklin

Color 1

By: uvmext

Why is maple syrup different colors? Pure maple syrup ranges in color from light golden amber to dark reddish brown. Over the course of the maple production season, the color of maple syrup produced in an individual maple operation will gradually ...

What's In The Sap?

By: uvmext

Maple sap, what's in it? Maple sap is a dilute solution of mainly water (95-99%) and sugar (1-5%), along with trace amounts of other substances, including: organic acids, free amino acids, protein, minerals, and phenolic compounds. Sap coming dire...

North American Maple Syrup Council

By: uvmext

The North American Maple Syrup Council is an international organization, founded in 1961. The purposes of the Council are to promote research in the chemistry and technology of maple sap and the products derived from it; in sugarbush management an...