Still drawing off Grade-A Amber in April. Between improving our processing techniques and the cooler weather this spring we’ve only made one barrel of very dark syrup, and most of the dark we’ve bottled was just a hair away from being graded amber. Sap is now filtered three times, first at the releaser, second while pumping into the holding tanks, third before entering the reverse osmosis, and then again after it’s been boiled down to syrup. We usually concentrate our sap from around 1.5% sugar to 5%, then a second pass takes it up to 18% and it’s boiled to 67% immediately at a very fast boil rate. All of this ensures minimal time for bacteria to split the sucrose molecules into fructose+glucose and just the right amount of caramelization for the perfect flavor/color combination. Now enough about the process/science and a video of some fresh syrup we boiled Friday!

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Comments (2)

  1. J. says:

    Pennsyltucky has maple surple too?
    Want to buy a gal off amiz, but want amber…not dark. Not clear on amiz.
    Will my gal. be light. amber, or nasty

    • jake says:

      Yes we make a decent amount of syrup here actually, it’s pretty popular up in the northwest where we’re at. Amazon currently has mostly Ambers for gallons in stock, there may be a few with the Dark grade label right now in their warehouse but they were so close to being labeled Amber this year and taste great. We made very light syrup this year compared to years past!