The maple syrup making process is made through the collection of sap from maple trees in the spring. When the temperature rises above freezing, the sap runs up into the tree from the root system. At that time, the sap will run into the taps and be collected. The sap is boiled down to the proper density of maple syrup. We utilize two methods to collect sap: the "old fashioned" buckets hanging on the tree and a modern tubing system. The galvanized buckets require manual collection of the sap into gathering tanks when they begin to fill. When the gathering tanks are full, we pump the sap into holding tanks in the sugarhouse. The tubing system utilizes a vacuum pump and gravity to draw the sap to a central "pump house" storage tank. It is then pumped 850 feet underground to the sugarhouse into a second storage tank waiting to be processed.
After sap is collected it is processed through a Reverse Osmosis (RO) machine. This machine extracts 75% of the water out of the sap. Raw sap contains around 2% sugar; the RO concentrates the sap to 8% sugar allowing for time and fuel savings. The next step is evaporation in our 2X6 Dominion & Grimm evaporator. We currently utilize a stainless steel pans that evaporates about 35 gallons of water per hour. Keeping to our tradition, we still use wood to fuel the evaporator. After the syrup is brought to the correct density in the syrup pan, it is filtered and stored for further packaging.
We sell syrup three different ways: through bulk packers, distributors, and directly to you! Please call 440-563-3263 to place your order before pickup as it is made to order. We also have maple coated nuts and candy available!