Maple Spout and Tubing Sanitation
The effects of spout and tubing sanitation on maple sap yields
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The effects of spout and tubing sanitation on maple sap yields
Keys to high yield maple production.
Manual with chapters on setting up sap collection systems, sugarhouse management, selling maple products, finances, and more.
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.
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.
A new foreign invader could have a substantially negative impact on the eastern North American hardwoods in general, and sugarbushes in particular. The Spotted Lanternfly (Lycorma delicatula, SLF) was first detected near Philadelphia, PA in 2014 and since has spread throughout much of the Commonwealth and has been sighted in about a half dozen New York counties and in several sites in southern New England.
Tree identification tool from USDA.
Tree identification tool from USDA.
Maple syrup that is graded Canada Grade A and is sent or conveyed from one province to another or exported, or that is graded Grade A and is imported, must be labelled with any applicable colour class that is set out in Volume 7 of the Canadian Grade Compendium [325, SFCR].
Accurately measuring the density of finished maple syrup is an important task for commercial syrup producers.