Pure New York Maple Syrup, how it’s done today. My nephew’s father-in-law Pete Walrod and his son Sam have a sugar bush at their farm, Georgetown NY. They tap about 8000 maples and run the sap by pipe lines to their sugaring house for processing into syrup. In a good year the sap will have about a 2 percent sugar content. It takes a barrel of sap to make a gallon of syrup. It’s done by reverse osmosis and boiling. Thousands of gallons of sap will be processed starting in December and lasting through March or April. 1/2 a gallon came home with us. A delicious treat for our pancakes.
Larry Kingsley, OLLI Member, published author and member of OLLI Writer’s Group