Showing 71 – 80 of 202 resources
One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. This guide to mesuring density explains the tools and techniques for accurate measurement.
There has been a lot of interest in 3/16″ tubing over the past several years. This article describes research results and possible future directions.
Through the increased combustion of fossil fuels, humans have dramatically increased pollutant additions of sulfur and nitrogen into the atmosphere wher eit combines with water to form sulfuric and nitric acids, creating acid rain. This article investigates the impact of this issue on sugarbush health.
For the past several years we have been conducting researcg and extension on tapping birch trees for their sap and syrup production. This article presents some of the lessons learned to date on some of the most frequently asked questions about tapping birch trees.
Severe and extreme weather has significant impacts on sugar maples. This article discusses how to look for signs of stress, and how to manage sugarbushes for resilience.
Maple syrup has a unique flavor that sets it apart from other specialty foods. Its characteristic for exhibiting different subtle flavors depending on where it was produced, and, at times, how it was produced make it a product that everyone, regardless of their taste preferences, can enjoy. However, this characteristic also makes syrup flavor susceptable to flavors that are not conisdered typical. These off-flavors can occur anywhere from the tree to the containers. Not only do production methods affect the flavor, but Mother Nature has a hand in it too. Following are some common off-flavors that have been encountered, their likely causes, and ways to avoid these problems.
Research shows that signs are the most effective means of communication. This article offers tips on how to make the best signs to attract people to your sugarhouse.
When getting ready for maple weekend, or for any time that you’re welcoming customersto your sugarhouse, here are a few things to keep in mind.
Filtering syrup in small batches is a huge pain. Any advice on how to make it easier?
A panel discussion at the NAMSC annual meeting offered a number of suggestions for ways state and provincial associations can help their members.