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Category: Finishing Maple Syrup

Packing Fresh Maple Syrup for Sale in August

This week we’re going to pack another three barrels of maple syrup – about 165 gallons. This will last us into the beginning of the holiday season, when lots of folks buy maple syrup. We like to pack every quarter or so, so that our maple syrup stays very fresh in the containers. We’ve had […]

Keg + Maple Syrup = Explosive Fun

It all started out, as so many things do, with a clever plan. I did not then anticipate that I would later be rushing up I-93 to get to a formal event while covered in 18-month old beer. Such is maple syrup entrepreneurialism. The problem that needed to get solved was transportation and dispensing of […]

Bulk Handling Maple Syrup

We took down the old greenhouse where we used to keep our main sap tank and its vacuum system, replacing it with the “sap barn,” a two-story affair that Robert and the boys put up in a few weeks over the summer. The barn itself is nice enough, but there are a couple special features […]

Maple Syrup Moonscape

Oldtimers down here refer to a “maple moon,” the full moon closest to the harvest season. They hold that the sap really breaks only once the maple moon comes. I even heard one talk about a gravitational effect on the trees. I have a lot of respect for a lot of what these oldtimers say, […]

You Know Your Maple Syrup’s Thick When…

We’ve made some pretty thick batches of maple syrup. This is probably the largest sugar crystal-to-maple-syrup-volume ratio I’ve seen in one of our bottles. This is a 500 ml bottle, with a rock sugar crystal at the bottom that might be more than 5 percent of the original volume of the maple syrup. It was […]

Our Maple Syrup = Strong

We packed some of our Grade A Dark Amber maple syrup into our square bottles a few nights ago. We pack it strong. They were left overnight on the cold concrete floor, as temperatures dipped pretty low. The maple syrup at that temperature can keep only so much sugar in solution, so some of it […]

Sap Day’s Eve, and All is Mayhem

Yesterday warmed, and today we should be getting a good run, provided the wind doesn’t come up and knock down the sap. We took advantage of the slow flow yesterday to do some more sugarhouse fiddling, including getting the water going (more below) and arguing about how we should move maple syrup from the evaporator […]

Maple Syrup Grades Explained

Different states will have slightly different terms sometimes, but syrup grade systems are essentially the same: they all are based solely on the color of the syrup, and the lighter the syrup the “higher” the grade. In Vermont, the grades start at Grade A Fancy and move on, in order, to Grade A Medium Amber, […]

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 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 […]


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