Showing 11 – 20 of 63 resources
The feasibility of re-tapping maple trees during the sap season was tested in 2019 and 2020 at Cornell University’s Uihlein Maple Research Forest in Lake Placid, NY. This report summarizes that project.
Work done at the Uihlein Maple Research Forest in Lake Placid during the 2018 and 2019 maple syrup season looked at timing of tapping to best capture the most amount of sap. During this study it was found that trees tapped in late March did not yield as much syrup since they missed early sap runs. Trees tapped in January were able to capture early season sap runs but yield diminished slightly near the end of the season due to microbial plugging.
The Cornell Maple Program has developed a new, user-friendly tool to calculate how much of each syrup you would need to blend. This calculator will only help sugarmakers using digital light meters that give the percentage of light transmittance (%Tc) through your syrup.
By tapping the trees for sap collection, it may be possible to create value from the beech trees in your forest.
More then a decade ago there was a renewed realization that microbial contamination of maple sap collection systems was having a significant detrimental impact on sap yields. Several research studies to investigate ways to improve sap yields from tubing systems were undertaken at both the University of Vermont Proctor Maple Research Center (Underhill, VT) and at the Cornell University Arnot Forest (Van Etten, NY) starting at about the same time and proceeded both as independent and joint projects from 2009-2018. The results of many of these studies have been reported in the past in numerous individual publications and presentations. This article seeks to combine and present this extensive body of work into a single, comprehensive, but concise summary of our results.
During the 2019 maple season the Cornell Maple Program conducted replicated trials on 5/16Ó and 3/16Ó tubing looking at a variety of tubing options for taphole sanitation and tapping. This report will focus on the 5/16Ó results.
Maple syrup is a pure, all natural sweetener that can be diluted and fermented to create a pleasant, full-bodied wine with elegant structure and strong maple character. However, without proper materials and technique, it is easy to make a poor quality wine that is bitter, astringent or sickly sweet. The purpose of this book is to provide technical guidance for the production of maple wine and details on the legal procedure for becoming a wine producer in New York State.
Manual with chapters on setting up sap collection systems, sugarhouse management, selling maple products, finances, and more.
One of the biggest drawbacks of making maple syrup for a back yarder or small maple producer is the time it takes to boil the sap into syrup. The idea of using a small reverse osmosis unit to assist with the syrup making is very interesting to many small maple producers. There are many little reverse osmosis systems available for water purification in households or for small commercial applications. These can be purchased from a number of big box stores, home improvement stores or on line. These RO units can be used to remove water from sap to speed up the concentration and syrup boiling process.
In 2005 testing was started at the Cornell Food Venture Center to see if common diabetic meters could be used to measure invert sugar levels in maple syrup for making a variety of maple value added products where crystalizing the syrup is critical.