Maple sap comes from maple trees and is mostly water (1-2% sugar). Each spring when the temperatures creep above freezing during the day, and dip back down below freezing at night is when sap is harvested and then concentrated to become maple syrup. Traditionally this process, known a sugaring, would have included boiling the sap to reduce the water to sugar ratio to 66.9%. Today, modern production uses tubing, vacuum, reverse osmosis and high efficiency evaporators to turn sap in to syrup. It’s an interesting and delicious process!
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