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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...
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...
The USDA National Agricultural Statistics Service or NASS has released the crop totals for the 2020 maple season. Vermont let the US again in total production with 2.2 million gallons. That is 50% of all the syrup made in the country. Vermont suga...
Vermont produces more maple syrup than any US state. According to statistics from the USDA, Vermont made over 2.2 million gallons of syrup in 2020. The crop is made by sugar makers with operations of all sizes. The average size of operation in Ver...
Adam and Bushell, SQF practitioner at NPC Processing, Shelburne, VT
Adam and Bushell, SQF practitioner at NPC Processing, Shelburne, VT
Introduction to Malts and Traits a Farmer Would Desire
This is an introduction to malts including the characteristics of raw barley as well as the traits that a farmer would be looking for in the barley they planted and harvested.
Nutrient Forms: Barley vs Yeast Desired
This video identifies the form the CHO and Proteins are in within the barley kernel and then what the form is that the yeast need. Diastatic Power is introduced.
Preparation, Steeping and Introduction to Germination
This is a discussion of evaluation/preparation of the malts, the steeping process and an introduction to the germination chambers which will be used.