How It’s Made

20190329_173137_resizedDuane LaFever and sons Cody, Cullen and wife Karen tap maple trees, utilizing approx. 2400 taps each winter at their maple farm along the pristine Bramley Mtn. Brook.  Maple sap rises in the Sugar Maple (Acer saccharum) trees in late Winter. Sap is collected usually in March when temperatures are above freezing in the day and below freezing at night. Early season “sap runs” traditionally produce the finest maple flavors.  We have a new Sugar House and a new CDL 3 x 12 oil fired evaporator. All the taps gravity feed though a network of tubing into collection tanks inside the sugar house.  It takes approximately 40 gallons of sap to make just 1 gallon of syrup. The collected sap is boiled to evaporate the water and concentrate the “liquid gold” into maple syrup form.

The syrup we produce here at Maplewood Farm is 100% pure maple syrup. This of course means that our syrup is derived entirely from the concentration and heated treatment of tree sap from maple trees. As such, our syrup contains no additives, preservatives or other artificial sweeteners. In addition to being free of fat, additives and other harmful ingredients, pure Maple Syrup contains a number of naturally occurring minerals like calcium, potassium, manganese, magnesium, iron and vitamins like B2, B5, B6, niacin, biotin, and folic acid. As such, Maple Syrup can be an effective source of antioxidants known to help promote blood flow and prevent disease.