2018 Maple Season Replicated Re-Tap Study
Documents experiments conducted by Cornell researchers involving re-tapping mid-season.
Institution: Cornell University
Showing 21 – 30 of 63 resources
Assessing Strategies for Spout and Drop Sanitation in 5/16″ Tubing: Sap Yield, Cost, and Net Profit
The University of Vermont Proctor Maple Research Center and the Cornell Maple Program Arnot Forest conducted a multi-year study examining several common sanitation strategies and assessing the effects on sap yield, attendant costs, and resulting net profits. The following graphs briefly summarize the results of this work.
Making Cornell Maple Syrup
In the Spring, maple trees begin to move sap up from their roots. At the Arnot forest, this sap is collected and then boiled down to produce maple syrup. In this video, Prof. Brian Chabot, tells us about the process and we see how maple syrup is made.
Maple Production for the Beginner Part 6: Tubing, Sap Storage and Boiling
Cornell University’s Maple Specialist, Steve Childs, offers this video series for beginning sugarmakers.
Maple Syrup Production for the Beginner Part 5: Sap Collection
Cornell University’s Maple Specialist, Steve Childs, offers this video series for beginning sugarmakers.
Maple Syrup Production for the Beginner Part 2: Identifying Maple Trees
Cornell University’s Maple Specialist, Steve Childs, offers this video series for beginning sugarmakers.
Maple Syrup Production for the Beginner Part 4: Tapping
Cornell University’s Maple Specialist, Steve Childs, offers this video series for beginning sugarmakers.
Maple Production for the Beginner Part 7: Regulations
Cornell University’s Maple Specialist, Steve Childs, offers this video series for beginning sugarmakers.
Maple Syrup Production for the Beginner Part 3: Sugaring Seasons
Cornell University’s Maple Specialist, Steve Childs, offers this video series for beginning sugarmakers.
Maple Syrup Production for the Beginner Part 1: Introduction
Cornell University’s Maple Specialist, Steve Childs, offers this video series for beginning sugarmakers.