Mapletree Farm LLC



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2016 End of Season Update

Our 2016 maple syrup production season started early and ended early. We first boiled on February 26th and last boiled on March 24th compared with last year when we first boiled on March 22nd and last boiled on April 13th. So why was there so much difference? Weather! On Sunday, March 15th the temperature at noon was 74 and certainly not good for sap flow. We expect temperatures in March to be mid-to high forties during the day and mid twenties at night. That record high was the beginning of the end of our production season.

The above average temperatures in March overall resulted in slightly darker syrup this year. Once again this proved our belief that you should not judge maple syrup by its color but by its flavor. In my judgment the very best flavored syrup this season was called Dark Robust. Maple syrup is graded by the percent of light transmittance. We have two methods for grade determination. The first and simplest is by color comparison to known samples in a grade set. The second and more accurate is with a digital grader giving actual percentage of light transmittance. That great flavored Dark Robust previously mentioned missed being the lighter Amber Rich by 2 percentage points. This could not be determined using only the simple color comparison.

Our experiment with smaller tubing and natural vacuum was a nice surprise. Wow, did the sap ever flow from those tiny lines! This smaller tubing is 3/16” in diameter while conventional tubing used for many years is 5/15” in diameter. We installed 4500’ of the 3/16” lateral lines, with 220 taps, and 780’ of 3/4” mainline connecting the laterals and mainlines to a 225-gallon collection tank. That tank was filled nearly every day that the sap ran. We were extremely pleased with the abundant sap flow only by natural means. Our trees released sap naturally instead of having sap pumped out by artificial means. Future installations will be of the smaller 3/16” tubing. We are also looking into even smaller taps (spouts) than the current “health spouts’ we have been using for years. These mini-taps have been developed and tested in Canada and will be available here for next season. Using the minispout may help to preserve tree health. We are in favor of that.

A visitor recently asked, “What do you do when the sap stops flowing?” The short answer is: pick up and clean. But it is much more involved than that. In fact picking up and cleaning takes longer than the actual production of maple syrup. We call cleaning the less glamorous part of sugaring that most people never see. We start by picking up the twelve roadside tanks, each of which is then sanitized, cleaned, and put in storage.

Next is the process of removing the 1,050 taps and cleaning 35,000 feet (seven miles!) of tubing. Between the various cleaning stages and depending upon weather, we clean the syrup-making equipment in the sugarhouse. We also cut next year’s firewood supply so that it will dry properly for next season’s use.

One of the great pleasures of being in our sugarwoods as much as I am is the opportunity to observe wildlife. I see nature at its finest and there are many surprises such as the huge male turkeys in full display last week.

We appreciate all of you who have visited this Web Site. It is heartwarming to receive your compliments and we always welcome your feedback. We will continue keeping you informed about what is happening here at Mapletree Farm and with the industry.

We have plenty of great maple syrup for you to enjoy and don’t forget about maple cream (yummy!), maple candy, and maple sugar. We will gladly ship if it is not convenient for you to visit the farm. Credit cards are accepted too.

Our 41st sugaring season and still loving it!

Welcome to Mapletree Farm. In 2016 we are celebrating our 41st year of producing quality NH-made maple from our sugarhouse in East Concord, New Hampshire. Making maple syrup is a craft requiring skill, knowledge and an eye for perfection. Combining practices passed down through the generations with the latest technology available allows us to make exceptional maple products, with a difference that you can taste. Maple makes a great gift. We ship our products all over the world, and will be happy to work with you on your order whether you are interested in a gift for yourself, a loved one, or for unique corporate promotions. We hope you come by and visit us during sugaring season to see our operation and our maple products. You can also check out our products page to see the variety of authentic maple products available.
Sincerely, Meg and Dean Wilber

Next year's Open House will be on or about March 25 & 26, 2017.  Please check back and we will update this space with any changes.

Visit Concord's best-kept maple secret!

You'll be able to:
  • Try samples of syrup, coated nuts, sugar on snow and maple cream
  • See the sugar house in operation
  • Learn how syrup is made!
  • Watch the sap flow through hundreds of feet of tubing
  • Take a self-guided walking tour of the orchard and woodland
  • Stock up on maple products
Fun for the whole family!
Click here for directions!

Hours - By Appointment

We have farmers' hours.  That is, when we are at the maple farm or farmhouse we are open.  Unlike larger maple producers we do not have set hours at our farmhouse store. We are often out working the sap lines, cutting firewood, or packaging syrup.

We are glad to have visitors so please let us know in advance when you would like to come, by contacting us either by phone or email.  We will confirm that we are around and looking forward to your visit.

603-224-0820 or