Showing 171 – 180 of 274 matching resources
Most people recognize good tasting syrup and many can pick out when syrup tastes off, but occasionally there is a flavor that is not easily identified. Mark Isselhardt, UVM Extension, and Henry Mackres, retired Vermont Chief of Consumer Protection, discuss syrup flavors (and off-flavors) and sample syrup sent in advance of the session for diagnoses.
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.
This manual was developed primarily for use by Vermont Career and Technical Center educators and students. It can be used as a reference as students learn about aspects of sugarbush management and syrup production. Biology, chemistry, math, history, and the culture of maple syrup making can enrich the educational experience as well as provide technical skills for students interested in working in the maple industry. The overall goal of the manual is to create consistency in the sugaring techniques that are taught throughout Vermont and as a guide to prepare students for the Vermont Maple Career Development Event. This manual can also be a valuable resource for anyone interested in sugaring, from the back-yard sugar maker to a new employee joining an established maple syrup producer.
Why and how maple producers can shape their stories to connect with potential customers.
How to collect the most sap possible using efficient techniques.
The components of a maple sap collection system focusing on 5/16″ vacuum systems.
A comprehensive guide to making value-added maple products.
A comprehensive guide to setting up and maintaining tubing systems for sap production.
Lead in maple syrup, originating from sap collection or syrup production, storage or packaging processes, is readily preventable with producer knowledge and use of good manufacturing practices. The ultimate goal is for all equipment and materials containing lead to be phased out of production.
A must have for any serious producer. One of the best books out there that cover all aspects of maple. This book has chapters on History of Maple Syrup and Sugar Production, Maple Resource, Planning an Operation, Managing Maple Trees, Sap Production, Syrup Production, Syrup Filtration, Marketing and many more. With over 300 pages this book is full of wisdom.
North American Maple Syrup Producers Manual (pdf) The maple manual is out of print. It is available instead as a for-sale PDF from Ohio State University Extension. Note that a more recent edition is available on this site here.