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This is the story of maple syrup production at Maple Highlands in the hills of Oro. Nancy’s Aunt and Uncle provided inspiration and technical help to get us started. This was their sugar shack. Is this a classic or what?.
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This is the story of maple syrup production at Maple Highlands in the hills of Oro.
Nancy’s Aunt and Uncle provided inspiration and technical help to get us started. This was their sugar shack. Is this a classic or what?
The sugar maple which makes it all possible. Is there a more beautiful or functional tree?
The operation begins with an assessment of the potential of the maple bush. The numbers in each block represent the number of tapable trees.
Holes are drilled in the trees and taps hammered into the holes. The pails are then hung from the taps.
The pails were emptied manually…this is hard work. Also, open pails are subject to contamination.
It is now quite common, especially in large operations, to collect the sap by pipeline.
Pipelines have become quite complicated now. We use a wet dry system with 20 inches of vacuum.
In 2001, we started to collect via pipeline using a make shift collection set up in the bush.
In 2002, we added a cabin with an enclosure for the new 600 gallon stainless steel collection tank.
The sap must be transported from the collection point to the 350 gallon stainless steel feed tank beside the evaporator building. Origionally this was via tractor but now it is pumped.
Sap is pumped through an underground transfer line to the sugar shack.
We burn approximately 6 cords of wood each season. We fill the wood shed by the end of August after it has had a chance to dry over 2 summers.
We converted an existing building to be the sugar shack. You can see the steam coming from the evaporator
The first processing step is to remove 50% of the water by reverse osmosis.
…and is loaded into the 2 ft by 8 ft stainless steel evaporator. While Rob and John supervise!
The solution flows up and back in the evaporator before reaching 66% sugar.
The syrup is ready when the boiling solution at the draw off point is 7 degrees above the boiling point of water.
Nancy fills the syrup containers directly from the filter tank to the awe of her admirers.
Syrup is graded by colour…from left to right “Very Light”, “Light”, “Medium” and “Amber”.
Syrup must have 66% sugar content (Brix). If it is higher than this sugar will crystalize out, if less mold will form after opening.
The beginning and end of the season are dictated by the weather. Sap flows when the temperature goes from below freezing to above. The amount collected depends on the number of days you get like this and the number of taps you have. 2011 was our best year.
Our home, where we retire to ease our aching bodies. Come and visit us. We’d love to show you around.