Transcript Document

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.
Traditionally sap was collected in buckets.
Holes are drilled in the trees and taps hammered into
the holes. The pails are then hung from the taps.
Buckets have to be checked at least 2 times a day
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 wood is brought in to the sugar shack by
wheelbarrow.
The first processing step is to remove 50% of
the water by reverse osmosis.
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…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.
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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.
Tony tries his hand.
Liquid gold…what it’s all about!
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.
Tony displays our product at his store in
Toronto.
Where only the best is sold!
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.
Annual Syrup Production
600.00
500.00
400.00
Liters
2003
2002
300.00
2001
2000
200.00
100.00
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Our home, where we retire to ease our aching bodies.
Come and visit us. We’d love to show you around.