Our Process
Sap is collected from over 18,000 taps through a tubing network of more than 150 kilometres which allows for sap collection at six different locations on our property. The sap is then pumped to a purpose built sap storage area in the basement of the sugarhouse. Keeping the sap in a cool basement on sunny warm days keeps the sap fresh while we are processing.
Sap is filtered and then passed through one of two reverse osmosis units specifically designed for our sugarhouse. These units remove over 75% of the water allowing for faster processing and less use of fuel for boiling.
The concentrated sap is then boiled in an evaporator designed by Bill in Partnership with CDL Maple Sugaring Equipment. This is a unique steam evaporator with many specific features included that we enjoy describing to our visitors. High pressure steam is utilized to enhance and highlight the true maple flavor by boiling consistently with a lower temperature heat source.
