Maple Syrup Grading Fundamentals: Flavor
This video offers a detailed explanation for evaluating flavor when grading syrup.
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Maple Syrup Grading Fundamentals: Density
This video offers a detailed explanation for evaluating density when grading syrup.
Maple Syrup Grading Fundamentals: Color
The importance of managing and measuring syrup color.
Maple Syrup Grading Fundamentals: Density
How to manage and measure the density of maple syrup and why it matters.
Maple Syrup Grading Fundamentals: Flavor
What variables impact syrup flavor, and how to check for and avoid off-flavors.
Maple Syrup Grading Fundamentals: Clarity
Why it matters to have syrup free of particulates, and how to filter it to do so.
Product Demo: Boiling on a Lapierre Hyperbrix rig with 35 percent concentrate
Today we are at the UVM Proctor Maple Research Center in Underhill Center, Vt. with center director Dr. Timothy Perkins, Jean Francois Goulet of Lapierre Equipment and Proctor’s Abby Van Den Berg, boiling on a Lapierre HyperBrix system with 35 percent concentrate. The new technology takes out 2/3rds of the water from the sap before it hits the evaporator. Lapierre donated the equipment to the Proctor center to support research. Van Den Berg’s findingsÑfollowing a blind taste test last fall with a group of volunteersÑ found there is no noticeable taste difference between syrup produced in a high brix process vs. conventional syrup.
What’s a Sugarbush Worth?
Understanding how to properly value a property for sap production.
Fundamentals of Filtering Maple Syrup
Best practices for filtering pure maple syrup.
Backyard Sugaring: Just Do It
A step-by step guide for small-scale, beginning sugarmaking.