Maple Syrup

My Notes

• brix level when syrup is ready: 66-67. Above 68, sugar crystals will start forming.
  • Apparently another way to test is by temperature: when sap reaches 7.5 degrees above boiling, it's syrup. source
• brix on sap is ~2%

Resources

• Wikipedia:Maple_syrup
• Anderson's Instructions, Hints, and Research - Info from company where we got supplies
• Penn State Extension Maple Page
  • Maple Syrup Production For Beginners (Penn State)
• Cornell Sugar Maple Research & Extension Program
• Tapping Into Spring - The Art & Science of Maple Sugaring
• UVM Library - Resources: Home (Hobby) Production - good references
• MapleTrader.com - Forum with lots of resources
• How to make home made MAPLE SYRUP - lots of pictures and description of home-made equipment
• Making Maple Syrup in Your Own Backyard - Mother Earth News extensive article
• Maple Syrup Quality Control Manual
• Tap hole depth:
  • HOW DEEP DO YOU TAP? - Reprinted from Farming, the Journal of Northeast Agriculture. October, 2011
  • Influence of number and depth of tap holes on maple sap flow - Cornell University Agricultural Experiment Station, New York State College of Agriculture, Ithaca, New York

Maple Evaporator ideas

• Build a Homemade Maple Syrup Evaporator - Mother Earth News article. Use's steamer table trays.
• Build your own Reverse Osmosis system for maple syrup - quite detailed plans and exact parts lists.