Keys to high maple yield
Comprehensive video on how to make the most of your sugaring season, covering tapping, tubing, and efficient boiling.
Tag: Evaporator
Showing 1 – 6 of 6 resources
Maple: A Sap to Syrup Guide: A Manual for Career and Technical Centers of Vermont
This manual was developed primarily for use by Vermont Career and Technical Center educators and students. It can be used as a reference as students learn about aspects of sugarbush management and syrup production. Biology, chemistry, math, history, and the culture of maple syrup making can enrich the educational experience as well as provide technical skills for students interested in working in the maple industry. The overall goal of the manual is to create consistency in the sugaring techniques that are taught throughout Vermont and as a guide to prepare students for the Vermont Maple Career Development Event. This manual can also be a valuable resource for anyone interested in sugaring, from the back-yard sugar maker to a new employee joining an established maple syrup producer.
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.
Guidelines for the Improvement of Combustion Efficiency for Maple Producers
How to increase efficiency of evaporators of various fuel types.
Sap Preheaters: Efficient Maple Syrup Processing
In 1974 the Vermont Experiment Station, Proctor Maple research team, and the Northeastern Forest Experiment Economics Research Unit at Burlington, VT, launched an intensive 4-year processing research program. This program was designed to accomplish two major goals: (1) increase the efficiency of the conventional open-pan evaporator system from approximately 65 percent to approximately 80 percent; and (2) evaluate new evaporator systems for processing maple syrup products. As an initial part of the first research objective, the energy balance of the conventional open-pan evaporator has been completed. Also, design and laboratory and field testing of a sap preheater system has been completed.