The Untapped Potential of America’s Sugar Bushes
Low utilization of available resources limits the U.S.’s maple syrup production.
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Tips for Welcoming Sugarhouse Visitors on Maple Weekend (or any time)
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.
Understanding Impacts of Invert Sugar on Maple Products
The level of invert sugar in maple syrup affects how well it crystalizes when making value added products such as maple candy and cream.
When is it Syrup? Tools and techniques for measuring syrup density
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.
When is it Syrup? Tools and techniques for measuring syrup density
One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. Quality control is key, and packaging syrup too dense or not dense enough will ruin the best of any sugarmaker’s efforts.