1. It takes 40, I repeat, 40 gallons of maple sap to make 1 gallon of REAL Maple Syrup.
2. The sap production is all dependent on the temperature in the spring. It has to be below freezing at night and above freezing in the day for the sap to run. It usually runs for about 4-6 weeks.
3. Most of the producers use tubing that runs from tree to tree and to a central tank to collect the sap.
4. Some still use the buckets that hang on trees, but they have to be emptied every day because the sap does not keep.
5. The way to make syrup is to boil the sap. It boils it down to syrup.
6. There are strict regulations in Vermont about the quality of the syrup. The lightest is called Fancy and then there are grades down to C grade which is dark like we expect it to be. I have tried all of the grades and actually prefer C. Most of the grade C goes for commercial use for making things like baked beans and ham.
7. Probably the most shocking thing we have learned is how much it costs. It is $60-$80 a gallon.
|These trees are along the road on our way to work|
|This is a very large tree and it can have 3 buckets on it|
|This is President Goodrich. He is in the Missionary Presidency. His sugar operation if one of the 3 largest in the state. He produces 20,000 gallons of syrup a year. This is the stainless steel "cooker" where the sap is boiled. It was really huge.|
|Pres. Goodrich gave us a tour of his facility and also showed us some history of maple surgaring and some old buckets and things that used to be used. There were some photos that were very interesting.|
|Albert Knudsen, the man we watched and then bought syrup from.|