||2016 End of Season Update
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
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
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!
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
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
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!
be able to:
- Try samples
of syrup, coated nuts, sugar on snow and maple cream
the sugar house in operation
- Learn how syrup
- Watch the sap
flow through hundreds of feet of tubing
a self-guided walking tour of the orchard and woodland
up on maple products
for the whole family!
|Hours - By Appointment
We have farmers' hours. That is, when we are at the maple farm or
farmhouse we are open.
would like to come, by contacting us either by phone or email. We
around and looking forward to