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 13 oct. 2020
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 11 oct. 2020
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 11 oct. 2020
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 12 avr. 2020
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... 31 mars 2020
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 29 févr. 2020