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Field Evaluation of the Small Diameter Spout for Maple Sap Collection

Beginning in 1999, a newly introduced maple sap spout for use in smaller diameter tapholes was evaluated at Cornell University’s Uihlein Sugar Maple Research/Extension Field Station near Lake Placid, New York. After two sap production seasons, no significant differences were found in sap volume yield and sap sugar concentration in maple sap collected with the small diameter spout compared with that of the conventional sap spouts.

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.

Homemade Small Reverse Osmosis Machines

Small reverse osmosis machines can be built from consumer parts and can help small producers cut down on boiling time and energy use. This article offers tips on building such devices.

Increasing Syrup Production by Re-tapping During the Sap Season

Work done at the Uihlein Maple Research Forest in Lake Placid during the 2018 and 2019 maple syrup season looked at timing of tapping to best capture the most amount of sap. During this study it was found that trees tapped in late March did not yield as much syrup since they missed early sap runs. Trees tapped in January were able to capture early season sap runs but yield diminished slightly near the end of the season due to microbial plugging.

Making Cornell Maple Syrup

In the Spring, maple trees begin to move sap up from their roots. At the Arnot forest, this sap is collected and then boiled down to produce maple syrup. In this video, Prof. Brian Chabot, tells us about the process and we see how maple syrup is made.