Maple Syrup Grading Fundamentals: Density
How to manage and measure the density of maple syrup and why it matters.
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Maple Syrup Grading Fundamentals: Flavor
What variables impact syrup flavor, and how to check for and avoid off-flavors.
Maple Syrup Grading Fundamentals: Flavor
This video offers a detailed explanation for evaluating flavor when grading syrup.
Maples under pressure
How sap pressure and flow interacts in maple trees during the sugaring season.
More invasive plants of the sugarbush
Identifying and removing invasive plants when they are few and small is the only way to keep from having a permanent infestation, one that will be a constant annoyance and expense.
Pricing sap
How much money should you expect to make selling sap? There are many factors to consider.
Quality Control in the Sugarhouse: Knowing where things can go wrong, and making sure that they don’t.
The most helpful advice for producers concerned about damaging otherwise good syrup is the most basic; make sure to grade each batch carefully and don’t assume that just because everything went smoothly in the sugarhouse that the syrup doesn’t need to be checked. The following is a list of problems that can occur with the four primary qualities of syrup, and how to avoid them.
Recycling maple plastic
Sugarmakers use a lot of plastic. Recycling is a much needed option to avoid disposing of tons of plastic each year.
Reduced sap yields from tapping into stained wood
What is the impact on sap production when your tap into an old wound? With tubing systems, it is almost impossible to know for sure. This presentation covers preliminary sap yield data from clean tap holes versus holes that hit brown wood.
Root pressure in trees: a spring phenomenon
Root pressure occurs when the soil begins to warm, and when snow has melted, and icy water from snow melt has largely drained from the soil, forest soils warm quickly.