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From our trees, to your table: Hand crafted pure USDA Grade A Maple Syrup in 3 color/flavor grades and various sizes (half gallon, quart, 12 oz, 250 ml, 100 ml).  

See What Our Customers are Saying

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"This maple syrup is of a rich caramel color and has a great taste" ... "Won’t go anywhere else for my AUTHENTIC maple syrup!" ... "Excellent Maple taste...Great on pancakes, waffles, biscuts and French toast" ... "I use it as a natural sweetener for my tea, hot and cold cereals, baked sweet potatoes and any other foods, eliminating the need of processed sugar. It is especially delicious over a stack of homemade pancakes!" ... "Great quality, price, and customer experience"

3/16" Tubing Vacuum System

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Building a temperature controlled vacuum system For the 2021 season we converted our operation to 3/16" tubing and built a temperature controlled vacuum system that uses a diaphragm pump.  The setup worked amazing and we averaged over 1 gallon of sap per tap each day, totalling 19 gallons of sap per tap and 0.275 gallons of syrup per tap on the season.    We used Leader clear check valve spiles with approximately 100 taps on a total of 6 lateral lines of tubing (~16 taps per line).   Our lateral lines have fairly good elevation drop to them (over 100 feet total and at least 10 feet from the final tap in most cases).  This resulted in good natural vacuum and increased our sap yields.  Additionally, the small diaphragm pump induced additional vacuum in the lines, further increasing sap yields.  We consistently saw nearly 25 inHg of vacuum at the top of each line.    The vacuum system operates on the following basic principles: Turn on the diaphragm pump when temperatures rise above

Vacuum Filter / Steam Bottler - Hobby/DIY

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Does anyone else find filtering to be one of the most frustrating (and slow) parts of sugaring? I do.  If you are a small/hobby producer and are using a set of cone filters like I have been, it's awful.  It's slow.  It wastes your precious syrup.  And the results can leave some niter which settles out later - not attractive in nice glass bottles. Filter presses (like the big producers use) work awesome but they aren't conducive to smaller scale hobbyists.  First, they are expensive.  Second, they require a fairly large minimum volume of syrup for processing (5 gallons might be my entire season!).  Third, fairly involved set up, tear down, and cleaning. So what is an alternative? A vacuum filter . You can achieve drastic improvement over cone filtering (time and quality) at a fraction of the cost of a filter press. This year I built a vacuum filtering unit that also has a steam pan to keep the filtered syrup at a constant temperature for bottling.  That prevents mo