James Jennings Colors and flavors of maple syrup Maple syrup is graded by light transmittance, which roughly corresponds to flavor and when during the season it is produced. 100-75% light transmittance is graded as golden. 50-74.9% is amber. 25-49.9... 7 déc. 2024 FAQ
James Jennings Does taking sap hurt the trees? This is a good question. Tapping is to drill a hole to collect sap. The short answer is that with good tapping procedures, taking sap does not harm the trees. What are good tapping practices? The seas... 9 janv. 2023 FAQ
James Jennings Curiosity makes us better and better The season for making maple syrup is five to seven weeks in March and April. It begins when the snow is still deep and the days start to warm. Through the season, the freeze-thaw cycle is like a pump ... 2 oct. 2022 FAQ
Vermont Maple Sàrl The curse of industrialization "My children like maple syrup on their pancakes, but I am not fond of it." I often hear comments like this. When people sample Vermont Maple, that changes. People pause for a moment, noticing the flav... 2 oct. 2022 FAQ
Becky Guldin Flavor pairings for Amber maple syrup Most Americans associate maple syrup with American-style pancakes. While delicious, syrup on your Sunday morning pancakes is just the beginning of the wonderful spectrum of flavors that complement map... 25 avr. 2022 Voyager
James Jennings Écologique Énergie renouvelable 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... Ecological Sugarbush Management 13 oct. 2020 L'érablière
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 11 oct. 2020 L'érablière
James Jennings Écologique Concentrer la sève sur un feu de bois n'est pas la façon la plus simple de faire du sirop d'érable, mais nous pensons que c'est la bonne méthode car elle est neutre en carbone. Industrial producers of... Ecological Sugarbush Management 11 oct. 2020 L'érablière
James Jennings Grampa Howard Grandpa Howard My grandfather Howard Lawrence started making maple syrup in Lake Placid, New York when he was a teen in the 1920s. In the1930s, he worked as a stuntman and sled dog driver in silent fi... 11 oct. 2020 Notre héritage
James Jennings S'arrêter à Excellent Le 12 avril 2020. La neige avait disparu, mais il gelait encore la nuit et la sève coulait. Les prévisions météorologiques pour les dix prochains jours annonçaient des nuits plus froides mais des jour... Sugarbush Management Tasting 12 avr. 2020 L'érablière
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... 31 mars 2020 L'érablière
James Jennings Percer les trous 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 29 févr. 2020 L'érablière
