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Maple: A Sap to Syrup Guide: A Manual for Career and Technical Centers of Vermont

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.

Date:
January 1, 2021

Maple: The Smarter Sweetener

Explore the exciting research into Maple (syrup, sugar, sap/water, extracts), a sustainable North American agricultural crop, which has a unique chemical composition which imparts positive biological effects to its products.

Date:
October 1, 2019

Maple’s Changing Story

Why and how maple producers can shape their stories to connect with potential customers.

Publication:
Maple Syrup Digest
Date:
December 1, 2016

Maples under pressure

How sap pressure and flow interacts in maple trees during the sugaring season.

Publication:
Farming, the Journal of Northeast Agriculture
Date:
March 1, 2009

Mappleau Recipe

A recipe for making Mappleau, a maple-derived liqueur made from distilled maple wine and sweetened with pure maple syrup.

Date:
November 27, 2022

Mappleau: A Maple Liqueur

Mappleau (pronounced “mah-ploh”) is a maple-derived liqueur made from distilled maple wine and sweetened with pure maple syrup. Its manufacturing process and its namesake are inspired by Pommeau, a barrel-aged French liqueur made from fresh apple cider and apple brandy (hard cider that has been distilled). There are a few different production methods that achieve different flavor profiles. For oak-influence, the distilled maple wine, i.e., maple brandy, can be back sweetened with barrel-aged maple syrup, and/or the sweet Mappleau can be aged in various types of barrels (e.g., new oak, bourbon, wine, brandy, etc.). Alternatively, unoaked syrup can be used for back sweetening for a lighter flavor profile, and the Mappleau can be aged in a neutral vessel (e.g., stainless steel).

Date:
November 27, 2022

Maturation of Sugar Maple Seed

The seeds of a sugar maple tree do not mature at the same time every year, and different trees mature their seeds and different times So time of year is not a reliable measure of when seeds are ripe. In recent studies we have found that moisture content and color are the best criteria for judging when sugar maple seeds are ripe.

Date:
January 1, 1971

Maximizing production through sustainable tapping

Optimal syrup production starts at the tree, and requires thinking beyond the current season. This session focuses on tapping practices that both maximize yield and ensure long-term sustainability of your sugarbush. Topics include timing of tapping, taphole placement, taphole sanitation, and sap collection.

Date:
January 22, 2022

Measuring and Adjusting Invert Sugar in Maple Sugar

The variability of invert sugars in syrup makes it necessary to test and adjust the invert sugar levels to match the specific characteristics desired for a given confection. Testing syrup and adjusting to a proper invert sugar level can eliminate batch mfailures and help the maple producer make confections of consistent quality. For many years the use of the Clinitest tablets was suggested as the way to measure invert sugars in syrup. Now, a simple test using the common glucose meter used to monitor blood sugar can be very helpful in selecting and blending syrups to make the most consistent products. Testing syrups before they are purchased for the purpose of making confections assures you are getting syrup that will make the confections you want.

Date:
February 26, 2022