How Maple Syrup is Made
It all starts with our maple trees. Every January we go out and drill our trees to collect sap from them. Our trees are all piped together with an extensive tubing system that allows the sap to flow from each tree to our sugarhouse. This system allows us to process the sap from the trees more quickly than ever before, giving our syrup the ultimate freshness.
In one season a single tree will produce over 30 gallons of sap, which translates to over 500,000 gallons of sap to process a year!
Once the sap makes its way to the sugarhouse we begin to process it into syrup. Our sap comes into the sugarhouse at 98% water and 2% sugar. We first use our reverse osmosis (RO) machine to separate water out of the sap. This helps us boil our now concentrated sap into syrup with less energy.
Our evaporator takes the concentrated sap from the RO and boils it down to syrup. Syrup is at the proper consistency at 7 degrees above the boiling point of water. New technology helps us automatically draw the syrup off the evaporator when it gets to temperature. The combination of our efficient evaporator and RO helps us process sap to syrup more sustainably than ever before.
Our syrup is then processed through our filter press and ready for consumption. Get your pancakes ready!
Welcome! We're excited to announce that you can now order all of our certified organic, pure Vermont maple products online. We hope you enjoy exploring our new site and we can't thank our customers enough. Check back for more updates and specials in the future!
-The Stewart Maple Family