Vermont Maple SyrupSep 29, 2010
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Coburn covered bridge
Bragg Farm Sugarmill
Various taps that have been used over the last 100 years
| Today we drove a few miles to see how real maple syrup is made. The state of Vermont sets a standard that the sugarhouse must adhere to. First the Sugar Maple trees have to be 40 years old before they can be tapped for the sap. The tree is drilled with 2 holes each winter and a tap is pounded into the hole and a bucket is hung on the tap to catch the sap. The sap is collected during the winter months and is boiled down to evaporate all the water from the sugar. The sugar content must measure precisely 67% before it is put into containers to be sold, also the lighter the color the milder the maple flavor. The color goes from grade A light to grade B dark. It takes anywhere between 33 to 60 gallons of sap to make 1 gallon of pure maple syrup. Tomorrow, Thursday we will visit a granite quarry here in VT before we leave for New York. |
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