Wood-Fired Vermont Maple Syrup
Come Taste the Trees
Sugaring season has begun
March 31, 2017
It's been a quiet month. After the rush of late February/early March, we've only boiled four times since March 8. Cold weather stalled us out and there has only been two small sap runs in almost three weeks. Thanks to those early weeks, we have over half a crop (or about 490 gallons) in barrels but hope we can get in another 8-10 good boils and make another 350-400 gallons before the season ends. Early April has historically been great sugaring for us in the higher mountains of Weston, but with 8-12" of snow expected today and tomorrow, it looks and feels more like early March. With this weather, we need the fire to stay warm.
March 5, 2017
It was a huge early sap run. Seven boils later with over 14,000 gallons of sap boiled and 300 gallons of syrup in barrels, we're ready for the sap to start up again tomorrow.
Here's a link to some photos and a time-lapse video of our last boil where the cold wind wouldn't let the steam out of the sugarhouse made by our friend, neighbor, fire-stoker, and staff photographer, Quill Gordon.
February 27, 2017
The first sap run came February 21-25 with daytime temperatures soaring unbelievably into the 60s. We have over 130 gallons of syrup in barrels with more sap coming this week. The first sap of the season is generally low in sugar. Ours was no exception at about 1.6% sugar (by the middle of the season it will have peaked at about 2.1%) which means right now it takes about 50 gallons of sap to make a gallon of syrup. We then boil the sap to 219F to where the sugar content is 66.9%. Pure delicious.