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Sugar House Process |
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The Sugar House:
Built in 2002 and designed for growth, our 1300 square foot sugarhouse is large enough to accommodate tours and large groups up to 50 persons at a time. Our facility is heated the old fashioned way with two wood stoves and decorated with antique tools. Large cherry tables provide opportunities for family style pancake breakfasts and picnicking. Bathrooms are limited to an outside porta-potty. The sugarhouse is handicapped accessible and parking is available for large buses, bikers, or cars. Our products are for sale inside the sugarhouse, and we have an outside self serve cabinet when we are not open for customers. You will often find us working at the Sugarhouse during the sap season which runs from mid-February through mid-April. Off-season we are out selling our product at festivals, farm markets and farmers’ market in the local area or working in the woods.
The sap comes into the sugarhouse and is stored in large stainless steel tanks. Our sap is boiled all within two hours after collection from the trees which makes our maple syrup fresh and minimizes any bacteria growth. We are quick to process our sap into syrup due to the RO machine removing 75% of the water before it reaches the evaporator. We process 600 gallons of sap per hour through the RO process, and the average sweetness of the sap after this process is 8%. For tour reservations call 585-943-3475 or email us at cew9@cornell.edu |
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Our
state of the art maple syrup production facility houses a
Dominion Grimm evaporator fired by oil, a reverse osmosis
machine (RO), ultra violet sanitizer, vacuum pumps, air
injectors, canning machine, steam kettle and filtering
machine. Our air injectors improve the color, clarity and
processing speed of maple syrup.