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Maple Syrup Process

The Process of Making Maple Syrup

Maple 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. 


The 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 containers.

It 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.
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