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Month: November 2008

How Maple Syrup Gets Made – The Quick and Dirty Version

This overview shows how people take the fluid in the veins of trees and concentrate it to make maple syrup. You can search this site for more specific articles on each aspect, but here it is briefly all in one place. For some unknown reason, sugar maple trees produce much, much more sap and much […]

How Can You Tell if Your Syrup’s ‘Pure’?

I got an email from a recent customer today asking whether or not our syrup is “100 percent maple” and “pure.” He noticed that neither term was mentioned on the label, while it’s plastered on many others. I replied that it is, and that by indicating “Vermont maple syrup” on the label, it’s required to […]

How to Repack Syrup

Sometimes customers decide to buy a large amount of syrup to pack into smaller containers. They might do this to make gifts to friends, or they might do this to create smaller sets of supply. That helps them keep their syrup fresh. This post will give some step-by-step directions for packing syrup to make it […]

Containers and Maple Syrup

Nothing beats glass for a great looking syrup package, not to mention preserving flavor. The problem, though, is that you have to finish your syrup just right for it to consistently look good in glass over the long-haul. We like to make our syrup extra-thick, and this sort of syrup develops sugar crystals eventually, clouding […]

How to Correct Your Hydrometer Reading for Different Sap Temperatures

When you let concentrated sap cool a little bit, the hydrometer reading will be slightly off from its indicated scale. This is a table of temperatures (on the left) of the sap, and the reading you should look for (on the right) where the actual density of the sap will be Vermont’s mark for syrup, which is 67.1.
Many hydrometers are geared to give you this reading at 55 degrees Fahrenheit, and you will notice that the table below shows this temperature as the only one not requiring correction.


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