Entering and Judging a Maple Syrup and Maple Confections Contest
Entering a maple syrup/confection contest is a fun activity that can lead to assurance that you are producing the highest quality product possible.
Resource type: Practical Skills
Showing 231 – 240 of 313 resources
New York State Maple Confections Notebook
A comprehensive guide to making value-added maple products.
Choose wisely when selecting where to tap
Knowing when, where, and how to tap is critical to making good maple syrup and keeping trees healthy.
New York State Maple Tubing and Vacuum System Notebook
A comprehensive guide to setting up and maintaining tubing systems for sap production.
Maintaining a Healthy Sugarbush
Knowing how to properly maintain your sugar bush — a maple producer’s most valuable resource — is a critical skill.
Cleaning Tubing Systems
There are a number of ways to clean tubing systems to avoid microbial contamination of tapholes and sap.
Sap Now or Sawlogs Later
Tapping trees has an impact on the value of those trees’ logs for lumber.
A Future Without Maple: The threat of the Asian Longhorned Beetle
The ALB poses a grave threat to maple trees, and to the maple syrup industry.
Cloudiness’ effect on refractometer measurements
Accurately measuring density is critical to the production of pure maple syrup. This article explores how impurities in syrup can affect the accuracy of tools used to measure density.
Reverse Osmosis for Maple Syrup Option 2
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.