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Traditional Collection Methods
Traditional methods of sap collection have changed over time. Initially, Native Americans created gashes in the stem, and directed sap into wooden or bark vessels. Early spouts were created by hollowing out small twigs, which were inserted into ta...
Who were the first sugar makers? Many believe native Americans were the first to collect sugar from maple trees in North America. In fact, it was probably squirrels. Squirrels have been observed collecting encrusted sugar from the end twigs they n...
Compared to the relatively simple composition of maple sap, maple syrup has over 130 different identified flavor and aroma compounds. The predominant classes of flavor compounds are phenolics, pyrazines, and carbonyl-based compounds. Typically, li...
Summer is here and for maple sugar makers that means contest time. Entering syrup in a contest is a great way to show off your product, make sure your syrup meets standards and earn a class winner or best is show ribbon. There are a few things to ...
In Vermont, Grade A maple syrup is divided into four distinct color classes. Those classes are Golden, Amber, Dark and Very Dark. The lightest grade of syrup, Golden, has the most delicate flavor. A lot of the time it will be made at the beginning...
Syrup clarity is one of the four basics of grading. Syrup that come right off the evaporator is cloudy. Most of the cloudiness found in unfiltered syrup is naturally occurring minerals such as calcium also known as sugar sand or niter. Syrup clari...