The Maple Process
In late winter or early spring, maple producers from West Virginia to Canada carefully watch the weather forecasts to see when they will begin to tap maple trees. Maple producers look for temperatures to reach the mid 40's during the day and dip below freezing at night. This is the busiest time of the year for the maple syrup producer. The to do list is long and tedious, but its a labor of love. After all the work during the year is done, putting up cord after cord of wood up, washing buckets, hanging tubing and making repairs from fallen branches and trees, etc. All the preparations need to be finished for 4-5 weeks of the maple season.
Once the day comes for tapping, it may take several days or even weeks for some larger producers to tap all of their trees. Tap too early a producer runs the risk of the tap holes drying up and not producing. Tap too late and miss the first big run of sap. When the sap is coming out of the tree it's called a run.
The next month or so will be collecting sap, via tubing or buckets and in some cases trucking it back to the sugar house where the evaporator will run almost every day. Wood and oil are used at an alarming rate. Some oil evaporators my use as much as 11 gallons of heating oil an hour. Wood evaporators can use as much as 20 or more full cords of wood over the course of a season.
It takes approximately 40 gallons of sap to make 1 gallon of syrup. Once the sap has boiled down and close to being syrup the temperature will be about 219 ºF. The syrup must then be tested with a Hydrometer to check for sugar density, this density must reach a predetermined density which is set by the state Agriculture departments. The syrup color must then be checked and graded accordingly. Then the best test is the taste test. If the syrup has any off flavors it can be sold as commercial grade syrup or can be used in cooking. The syrup is then placed in bulk containers or stored in five gallon containers and at a later day bottled with the the appropriate labeling and grade.
Syrup Grades
Grade A Light Amber- First runs of the season, very light color, delicate maple flavor, mostly used for
confections. Some like it for table syrup
Grade A Medium Amber- slightly darker in color, more of a true slightly richer maple flavor, good table
syrup also used for confections
Grade A Dark Amber- made towards the middle to end of the season, darker yet and more robust very
rich maple flavor. Becoming the table syrup of choice. Can also be used in cooking.
Grade B- made at the end of the season. Very dark in color. Robust complex maple flavor with hints of
caramel, molasses. Used as a table syrup and in cooking.
Extra Dark - this syrup is from the very end of the season. The buds on the trees
are beginning to open. The sap is changing and about to stop flowing.
Very dark color, and can take on off flavors. Few like it as a table syrup
It is best for cooking baked beans, marinades and sauces.
Pricing
Prices vary from region to region, I try to stay right in the competitive price range. Most producers use similar pricing.
All Grade A, and B are the same price.
1/2 pint......... $7
pint............... $10
quarts.......... $18
1/2 gallons... $32
Extra Dark- I have 1...half gallon $29 and 1...quart $16 I don't have that much and its going fast. Very rich caramel/molasses flavor.
The new 2011 crop is ready. Prices are the same as last year. Syrup and eggs are available in the farm stand. If I have eggs they will be in the stand $3 per dozen. Please inquire about the extra dark. Produce, well as soon as things start growing I will post what's available
Some Rare Issues
If there is ever a problem with a container of syrup please let me know. I am very careful when I bottle my syrup. I only use clean new containers for retail. Occasionally there my be a defective seal or cap that are out of my control. There are two things you can do. The first would be to skim off anything that may be floating, bring it up to 190 ºF (Please use caution it can boil over easy) Rinse out your bottle refill it and put it in the fridge. The other is to bring it back and I will replace the container of syrup or refund your money. I know a few maple producers that have had problems with mold due to a bad seal. But I haven't had any issues.... knock on wood!
If you have a little sugar crystals in your syrup this means I made the syrup too dense. Which is good for you, you get a bit more syrup. Just add a bit of water to the container put it in the microwave for about 15 seconds and shake it up this will dissolve the crystals and you have a bit more syrup.
