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A typical sugaring season lasts anywhere from 4-6 weeks, usually beginning sometime in early February. Generally it takes about 40 gallons of sap to make a single gallon of maple syrup. The sugaring season will see a pattern of freezing nights followed by warmer days (40-45 degrees). This freeze-thaw pattern helps build pressure within the maple trees allowing the sap to flow.
The sugaring process begins with the drilling of a tap hole into a maple tree.
The sugaring process begins with the drilling of a tap hole into a maple tree.
A spout is then inserted into the hole and either connected to a bucket (shown above) or to a line of tubing.
A spout is then inserted into the hole and either connected to a bucket (shown above) or to a line of tubing.
When the Bradway's first began making maple syrup, they tapped around 1,500 taps, all with metal buckets. Today, they use mostly tubing that directs the sap from multiple trees into a large collection tank. Currently, the Bradway's have around 3,500-4,000 taps.
When the Bradway's first began making maple syrup, they tapped around 1,500 taps, all with metal buckets. Today, they use mostly tubing that directs the sap from multiple trees into a large collection tank. Currently, the Bradway's have around 3,500-4,000 taps.
Once the sap is collected into a holding tank, it is pumped out and brought back to the farm where it is run through a reverse osmosis machine. This helps take a percentage of the water from the sap before boiling.
Once the sap is collected into a holding tank, it is pumped out and brought back to the farm where it is run through a reverse osmosis machine. This helps take a percentage of the water from the sap before boiling.
The sap is then taken and boiled using a wood fired evaporator.
The sap is then taken and boiled using a wood fired evaporator.
Once the sap reaches approximately 219 degrees Fahrenheit, it is drawn off and run through a filtering process.
Once the sap reaches approximately 219 degrees Fahrenheit, it is drawn off and run through a filtering process.
Once filtered, the syrup is collected into stainless drums. The syrup from these drums is then transferred to containers of various sizes for sale. All of the Bradway's maple syrup is bottled by hand.
Once filtered, the syrup is collected into stainless drums. The syrup from these drums is then transferred to containers of various sizes for sale. All of the Bradway's maple syrup is bottled by hand.
At the end of the sugaring season, all of the equipment must be cleaned. The evaporator pans, buckets, and holding tanks are all scrubbed clean. All of the taps must be pulled from the trees and water is forced through all of the plastic tubing.
At the end of the sugaring season, all of the equipment must be cleaned. The evaporator pans, buckets, and holding tanks are all scrubbed clean. All of the taps must be pulled from the trees and water is forced through all of the plastic tubing.
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