FAQ


  1. When do you make maple syrup?
  2. What makes the sap run?
  3. How large is the hole that is bored into the maple tree?
  4. Can the same hole be used every year?
  5. How much sap does it take to make a gallon of maple syrup?
  6. Where does the color come from?
  7. Are there any preservatives?
  8. What is Granular Maple Sugar?
  9. How Maple Syrup is graded
  10. Care and Storage of Maple Syrup
  11. In cooking, what is the equivalent amount of maple syrup for white sugar? Can maple syrup be used as a substitute for sugar?
  12. Is the sugar in maple syrup healthier than white sugar?
  13. How long have people been producing maple syrup from sap?
  14. What is the shelf-life for maple products?
  15. Who discovered maple syrup?

 

 

 


When do you make maple syrup?

The season for syrup making in our area runs from March 15 to April 25.  The length of the season varies between two and six weeks.

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What makes the sap run?

The duration of the sap flow in any year is dependent upon the weather.  Freezing nights and warm days are essential to the flow of sap.

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How large is the hole that is bored into the maple tree?

1/4″ in diameter and 1 1/2 ” deep.

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Can the same hole be used every year?

No, at the end of the season the spile is pulled out of the hole in the tree. This allows the tree to heal and the hole will grow shut . Most holes will grow shut by the 4th of July the same year that they were tapped.

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How much sap does it take to make a gallon of maple syrup?

It takes 35 to 40 gallons of sap to make one gallon of pure maple syrup.

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Where does the color come from?

Where the color comes from is an interesting  phenomena .Every season is different and it changes during the season. In general early season syrup is lighter in color and softer and milder in flavor.The end of the season is darker in color and very strong in flavor. In the early part of the season the temperatures are cooler That slows any bacteria reactions on the sap, as the temperatures rise  bacteria works on the sucrose sugar in the sap ( maple sap is very high in sucrose) changing it into fructose and glucose. The inverted sugars react to the heat and help make a darker color and stronger flavor.

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Are there any preservatives?

No, there are no preservatives in maple syrup. Water is the only thing that is removed from the sap.  66.5 to 68 brix is the final sugar concentration of pure maple syrup.  Granular maple sugar  is what comes from the tree with all of the water removed.

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What is Granular Maple Sugar?

Granular Maple sugar is made by continuing the boiling process until the water is removed.  What remains is sugar with texture and color similar to brown sugar, but has an excellent light maple taste.  Use it in baking, cooking or sprinkling on pancakes, French Toast, waffles or cereals.

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How Maple Syrup is graded

Over the years, the grading system for maple syrup has changed periodically and varies between the United States and Canada and from state to state.  Our syrup is graded using the U.S.D.A. grading system.  Grade A syrup is assigned to the more delicately flavored syrups.

  • Grade A light amber (sometimes called fancy) has a very mild, sweet maple flavor.
  • Grade A medium amber is our most popular grade – it has a smooth maple flavor that will enhance the taste of your breakfast entrees.
  • Grade A dark amber is darker in color and has a more prominent maple flavor.
  • Grade B has a strong maple flavor and mild caramel taste.
  • Grade C has a very strong maple flavor and a more prominent caramel taste.

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Care and Storage of Maple Syrup

Maple syrup stored in a sealed container keeps well in a cool dark place. (Add this line. ) Should hard crystals form this is not a bad thing. It is sugar crystals that have precipitated out of the syrup. They are a treat to eat and if small amounts of water are added to them and warmed they can be brought back to syrup. Granular maple sugar needs to be kept dry.

 

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In cooking, what is the equivalent amount of maple syrup for white sugar?

Can maple syrup be used as a substitute for sugar?

In cooking some say 2/3 maple to 1 white sugar while others say 1 to 1.

The most straightforward approach is to simply replace one cup of granulated cane sugar with one cup of granulated maple sugar. In this case you gain the extra flavors from maple while the sweetness and the liquid stay in balance.

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Is the sugar in maple syrup healthier than white sugar?

all of the good things need to be found.

According to the Vermont Sugar Makers Association maple sugar contains antioxidants, manganese, riboflavin, zinc, magnesium, calcium, and potassium. White sugar contains almost nothing but calories.

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How long have people been producing maple syrup from sap?

Native Americans produced maple syrup before Europeans arrived in North America.

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What is the shelf-life for maple products?

The shelf life of maple syrup properly sealed container is many years.  (The shelf life of candy and cream can go away) The shelf life of granular maple sugar keep dry is also many years.

Granulated Maple Sugar is the most versatile product that is made from maple syrup. Because it has no available water, this product is totally shelf stable, it will not separate
or mold. It can be stored indefinitely at room temperature and with proper packaging and moisture control will not loose its granular nature. It can be used in recipes as a replacement for brown or white sugar on one for one exchange by volume or by weight. It can be reconstituted into maple syrup of any density and from there converted into any of the other maple confections. It can be an easier product for chefs or restaurants to use because of it’s storability and versatility. It can also be used as a topping on cereal, placed in sugar straws or used anywhere other sugar would be used to add flavor or sweetness. The flavor of many products is enhanced by using maple sugar in place of white sugar and is especially valued by many consumers for its natural and sustainable origin.

Cornell Maple Bulletin 207 (2007)

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Who discovered maple syrup?

We know that Native Americans knew about the sweetness of maple sap and how to boil it to concentrate it.  It is doubtful they made much actual maple syrup as they did not have metal pots to boil the sap directly and had to heat up rocks and drop them into wooden containers containing the sap.  More likely they would make stews or broths with sweetened sap that was not concentrated to syrup stage.  We also know that the natives knew that maple sap contains vitamin c.  They would chew on maple branches in the winter and avoid scurvy.  There is at least one group of settlers in Quebec that survived their first winter in the New World only because Native Americans passed along this trick.

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Tater Tots & Syrup