Filtering Maple Syrup
Methods, tips, and hints to properly filter maple syrup to achieve clarity.
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Showing 11 – 20 of 73 matching resources
Forest Connect
A collection of videos on sugarbush management and sap production.
Forestry & Sugarbush Management
Mark Isselhardt, UVM Extension’s Maple Specialist, shares results from a recent survey of professional foresters that includes approaches and challenges to successful sugarbush management.
Forestry and Maple Discussion
The importance of managing your woods well for long-term syrup production.
Grade Blending: A New Calculator to Get Blended Syrup in Grade
The Cornell Maple Program has developed a new, user-friendly tool to calculate how much of each syrup you would need to blend. This calculator will only help sugarmakers using digital light meters that give the percentage of light transmittance (%Tc) through your syrup.
Guidance for Maple Open House Events During COVID-19
Due to the COVID-19 outbreak, many maple producers were forced to cancel open house events during the 2020 sugaring season for the safety of the producers and their customers. This caused a major loss in sales for many maple producers throughout the maple producing region. While COVID-19 is likely to still be a concern for the 2021 sugaring season, we now have a better understanding of the virus and protective measures to keep everyone safe while staying open for business. Those measures and best practices are detailed in this guidance.
Handbook for Maple Grading and Judging Training
Knowledge about grading and judging pure maple syrup is critical to supporting an industry that prides itself on exceptional quality and value. The purpose of this resource is to enable anyone to understand how to enter and judge the quality of maple syrup and maple products. Includes videos and worksheets.
Haynes Syrup Containers and Darkening
An examination of how long-term storage in retail containers impacts maple syrup color.
HyperBrix and Bulk Tanks
Research findings on high-brix reverse osmosis production.
Identifying an Effective Defoamer for Certified Organic Maple Production
The combination of potential crop losses from foam-related incidents, reductions in crop value due to off-flavors, and ultimately the many adverse effects of such a large proportion of organic syrup with off-flavors potentially being sold to consumers, underscore the need to identify or develop a certified organic defoamer for maple production that is both more effective at controlling foam than the culinary oils that are currently used, and which results in no off-flavors when used in the quantities necessary to adequately control foam. Thus, the overall objective of this project was to identify a certified organic defoamer that met these criteria.