Can you describe your process for making maple syrup?

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My operation is broken up into 2 separate sugarbush locations within the Town of Crown Point. I use a vacuum line system which consists of a vacuum pump, extractor/releasor, main line, lateral line, drop line and spouts to collect sap from the trees. The lines are put under vacuum which helps draw the sap from the tree. The sap then flows from spout into the drop line, and then the lateral line, and into the main line, which connects to the extractor/releaser. The releaser then dumps approximately 3 gallons of sap into a small tank. Once the tank reaches a certain level, a float engages a pump that will then transfer the sap into a 2000 gallon storage tank where it will stored until I can transport it to the sugar barn. The sap is then loaded up and hauled down to the Sugaring barn.

 

Once at the barn the sap is pumped off and filtered prior to being concentrated by Reverse Osmosis aka-RO. Reverse osmosis is the process of placing the sap under high pressure and squeezing it through a membrane in order to separate the water from the sugar in the sap. I concentrate the raw sap from the tree which is usually in a range of 1%-2% sugar and bring that level up to 10%-12% where it will be boiled at. I use the RO to help save boiling time and cost of boiling.

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Once the sap has been concentrated, it is pumped up into the evaporator feed tank. The sap is then gravity fed into the pre-heater, which elevates the sap temperature prior to entering the rear pan of the evaporator.

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The level of the evaporator is controlled by 2 float boxes mounted on the side of the Arch. After the sap has reached the desired density of 66 brix, it is drawn off and runs through a filter press where any impurities or solids are removed prior to being canned or barreled up for long term storage.

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What environmental conditions are important to consider?

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In order for sap to flow from the maple tree it requires a process of freezing and thawing. Generally, maple season begins in the spring of the year due to more consistent temperature changes. The freezing of trees at night helps pull water from the soil up into the tree limbs where the sugar is stored. The thawing of the tree helps push the sap out of the hole that you have created with a drill bit. Ideally you would like to have a winter with sustained temperatures below freezing, and a good accumulation of snow that will be used to add much needed water to the soil once the thawing begins in the spring.

 

How do you know when to start and when to stop? ​

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Well, the beginning of the season is much earlier than people think. I usually begin my season in December, when I go out into the sugar bush and start to make repairs to the sap collection system. The lines receive damage from squirrels, deer, porcupines and other animals that live in the area. The animals will chew on the lines and put holes in them. This is not good for a vacuum system as it results in low vacuum and loss of production. Also, damage can result from severe weather systems that have moved through the area throughout the year knocking down large trees that land on the vacuum lines. It can become very expensive replacing lines...

 

As far as the actual collection of sap, I start looking at the extended forecasts. Once I start seeing temperatures reaching the 40's and lower 50's during the daytime, I really start spending more time preparing my equipment for the start of the season. I generally start tapping trees between February 20-28.

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I usually recruit some help to get the trees tapped. I have approximately 2500 taps which can take up to 2-3 days to get all tapped in. The snow accumulation can play a big part in how long it takes to tap.

 

How do you choose what trees to tap? 

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When selecting trees to tap, I look at diameter of the tree. Tree diameter tells you if you can tap it and how many taps you can put in the tree. A tree should be 8" in diameter or bigger to be tapped. Trees that are 24" or bigger can get 2 taps as long at the tree is healthy. Once the trees are selected I look for prior tap holes and any signs of damage such as bug holes, wood pecker damage, or dead wood. Drilling near dead wood or prior tap holes can have vacuum leaks where air enters the vacuum system. You want to drill you tap hole into solid, moist green wood. This will give you the best results. I generally try to place my taps somewhere between waist and head height or above the lateral lines. However, some situations call for the tap hole or drop line to be below the lateral or main line which still works but is not as productive.

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Do you make anything beyond maple syrup?

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Along with producing different grades of maple syrup, I also make granulated maple sugar, maple cream, and I have my Aunt and Uncle who were syrup producers for over 30 years make my maple candies.

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What do you love most about making maple syrup?

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I love making maple syrup for the love the game; And I like being able to produce a quality product that people can enjoy anywhere in the world.

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Is there a story behind the label for Buck Mountain Maple?

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The label has special meaning to it because most everything on the label is an actual part of my life. My brother and I were walking through the sugarbush one day with my Chocolate Lab Marley and my wife took a picture of us which inspired the silhouette. The barn is the actual barn I use to make syrup in, and the Buck Mtn. Maple Syrup sign on the jug is an actual sign that a friend of ours carved for us. We came up with Buck Mtn. because we tap the property of the Buck family who owned the property in the 1850's.

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How is the Ticonderoga Food Co-op important to your operation?

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The Ticonderoga Food Co-op has become a huge part of my operation, not only has it created new local customers, but it has opened up my sales to the seasonal residents that are in the area for the summer.

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Can we find your products anywhere else?

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I have my products in multiple locations in the area: Gunnison Orchards, Sugar and Spice, Adirondack Trading Post, Burleigh Luncheonette, Tromblees Greenhouse, and 9 Mile Coffee Shop.