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!
The leaves are changing here on the Stewart Maple mountainside which means we are starting to embrace Vermont's most beautiful season - autumn!
To celebrate, we have 3 events we will be attending this year with a variety of our Stewart Maple products! Read on to see where you can find us this month.
Sunday September 15
Shrewsbury Town Day
Saturday September 21 and Sunday September 22
Chester Fall Festival
Saturday September 28
We can't wait to see you there! Check out our facebook for more details. And as always thank you for your support in our family business!
-The Stewart Maple Family
Be sure to find us on Instagram and Facebook @stewartmaple to get the daily details of what we are up to!