James Jennings Ecological Renewable Energy Evaporating our maple syrup over a wood fire is not the easiest way to concentrate sap... but we feel strongly that it’s the best. It is the traditional manner which has been used for... Ecological Sugarbush Management Oct 13, 2020
James Jennings Reverse Osmosis Sap from sugar maples is 2 percent sugar. By law, Vermont maple syrup is between 66.9 to 68.9 percent sugar, which is a higher standard than most other US states and Canada. It takes a lot of energy t... Ecological Oct 11, 2020
James Jennings Evaporated over a Wood Fire Boiling sap over a wood fire is not the easiest way to make maple syrup, but we believe it is the right way because it is carbon neutral. Industrial producers of maple syrup use oil fired evaporators.... Ecological Sugarbush Management Oct 11, 2020
James Jennings We Stop at Excellent On April 12, 2020. the snow was gone, but it was still freezing at night and the sap was running. The weather forecast for the next 10 days indicated more freezing nights but very warm days, as high a... Sugarbush Management Tasting Apr 12, 2020
James Jennings Making the Grade Maple syrup is graded by light transmission, or color. Syrup changes color as temperature and time play with the sap. The coloring of syrup is affected by several factors and each factor can influence... Mar 31, 2020
James Jennings Tapping the Trees In February, while the snow is deep and the temperatures stay below freezing, we start tapping the trees to be ready for when the sap starts to run. The trees need to be at least 25cm in diameter befo... Sugarbush Management Feb 29, 2020