Cornell University’s Maple Specialist, Steve Childs reviews a second reverse osmosis system for a small-scale maple syrup producer. Reverse osmosis greatly reduces the time and energy spent in boiling maple syrup by pulling much of the water from the sap before the boiling process begins. Sap can be put through the system repeatedly and becomes more concentrated with each pass through the RO membrane. Boiling the concentrated sap at the end is always necessary however, as that greatly contributes to maple syrup’s rich flavor.
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Cornell University’s Maple Specialist, Steve Childs looks at a small-scale reverse osmosis unit and goes through the equipment piece by piece.
Cornell University’s Maple Specialist, Steve Childs, reviews one more reverse osmosis unit that is still applicable to the small-scale maple producer, despite this unit’s size.