James Jennings On s’arrête à l’excellence Le 12 avril 2020. La neige avait disparu, mais il gelait encore la nuit et la sève coulait. Les prévisions météorologiques pour les dix prochains jours annonçaient des nuits plus froides mais des jour... Sugarbush Management Tasting 14 janv. 2026
James Jennings Entailler les érables In February, while the snow is deep and the temperatures stay below freezing, we start tapping the trees to be ready for when the sap starts to run. The trees need to be at least 25cm in diameter befo... Sugarbush Management 14 janv. 2026
James Jennings Passer à la loupe Maple syrup is graded by light transmission, or color. Syrup changes color as temperature and time play with the sap. The coloring of syrup is affected by several factors and each factor can influence... 14 janv. 2026
James Jennings Évaporé au feu de bois Concentrer la sève sur un feu de bois n'est pas la façon la plus simple de faire du sirop d'érable, mais nous pensons que c'est la bonne méthode car elle est neutre en carbone. Industrial producers of... Ecological Sugarbush Management 14 janv. 2026
James Jennings Osmose inverse Sap from sugar maples is 2 percent sugar. By law, Vermont maple syrup is between 66.9 to 68.9 percent sugar, which is a higher standard than most other US states and Canada. It takes a lot of energy t... Ecological 14 janv. 2026
James Jennings Écologique Énergie renouvelable Evaporating our maple syrup over a wood fire is not the easiest way to concentrate sap... but we feel strongly that it’s the best. It is the traditional manner which has been used... Ecological Sugarbush Management 14 janv. 2026
Becky Guldin L’entaillage avancé pour les geeks du sirop In a Facebook group for sugarmakers, others in the industry have made comments like, “flavor is entirely subjective” and “flavor is a matter of opinion.” When you're producing maple syrup, flavor is v... 14 janv. 2026
Becky Guldin Ce que les érablières peuvent apprendre des exploitations laitières en déclin Small dairy farms have largely disappeared from the American farm landscape and medium dairy farms are following. Safety regulations required producers to switch from milk cans to refrigerated double-... 14 janv. 2026
Becky Guldin Peut-on goûter les couleurs? The batching and blending of excellent, average, and defective syrup happens because we do not have a good way for producers and buyers to talk about flavor and a way to communicate it to consumers. W... 14 janv. 2026
Becky Guldin Densité et viscosité Have you ever noticed that some maple syrup grades feel thicker than others? Maple syrup viscosity decreases from golden to amber to dark. That means it feels thinner even though it is the same densit... 14 janv. 2026
Becky Guldin Saveur d’érable Maple flavor is strongest in mid-season maple syrup. Why? That's the question. Ambient temperature rises throughout the season and affects some flavors more than others. The flavors that increase thro... 14 janv. 2026
