Syrup is made early in the Spring, late
February to March. A small hole is
drilled in the tree, a spout and bucket are
used to collect the maple sap.
sap is then boiled on a raging fire to
remove the excess water. The sap,
which is about 2% sugar, is concentrated to
66% to 67% sugar. At this point the
syrup is filtered, tested again for the % of
sugar content and is then packed in various
takes about 45 gallons of sap to make 1
gallon of syrup.
Grades of Syrup
New York Grade "A" Light Amber -
Delicate maple flavor
New York Grade "A" Medium Amber -
More maple flavor - common table grade.
New York Grade "A" Dark Amber - The
richest maple flavor of the table grades.
New York Grade Extra Dark - Used for
cooking - the most pronounced maple flavor.