A Day at the River Bend Sugar Bush – part II

We last left off with sliding down snowy and icy paths to collect buckets of maple sap. It’s been a few weeks now, and the River Bend sugar bush is working at full steam. With a total of about fifty trees tapped, we are continuing to collect sap every day with the help of staff and volunteers. On March 6th we collected a record amount of sap for the season—145 gallons! (This was produced by the trees in less than twenty-four hours)

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Photo Credit: Stephanie Rathsack
In a record total for this year’s sap season, we collected 145 gallons of sap in less than twenty-four hours.

With that much sap alone we’d be able to produce about three and a half gallons of maple syrup. Our recent collection runs have been less icy, but far more muddy, making the treks through the sugar bush tricky at worst, and extremely messy at best.  But shoes full of muck is a fair price to pay for the increased sap production that occurs with days in the 40s and 50s.

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Photo Credit: Stephanie Rathsack
With warm weather, sap bags (which hold about 2 gallons) can fill up quick!

And though increasingly warmer temperatures hark the end of the sap season, we expect to continue being able to collect through the end of the week, and into the following week as well. Meanwhile, the maple sap that has been collected up to this point is getting boiled down to begin the transformation from sap to syrup. This process requires high heat over a long period of time, for which we use a maple sap evaporator, which looks a bit like a giant wood burning stove. The sap is fed into the tank via gravity, and heat from the fire evaporates the water out, slowly decreasing the liquid in the sap and increasing the concentration of sugar.

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Photo Credit: Stephanie Rathsack
We let gravity do most of the work, as the sap starts in a bin held high off the ground before traveling down into the boiling chambers.

Maple sap generally has a 2-3 percent concentration of sugar, and this must be increased to about 68 percent found in maple syrup. This immense reduction in water requires large amounts of sap to be boiled for several days before it is ready to be bottled as syrup. Again with the help of volunteers and staff, the evaporator gets up and running early in the morning, and requires constant supervision throughout the day in order to continue feeding the fire, monitoring sap levels, and preventing scorching.  Even after several days on the evaporator, the syrup still is not completely finished—it requires a period of time on a stove top where the heat can be more fine-tuned and the syrup can move through its final stages of processing.

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Photo Credit: Stephanie Rathsack
Sap is “finished” over a stovetop where temperatures and consistencies can be monitored more closely.

As the sap reaches higher and higher sugar concentrations, it must be watched closely until finally after filtering one last time, bottling can begin. For long-term storage of maple syrup, specialized jars are purchased in a variety of sizes. River Bend bottles their syrup in large gallon jars down to tiny half-pint jars and everything in between. These jars of “liquid gold” will make appearances in a variety of River Bend programs and activities.

 

Want to learn more about maple sap production/taste a sample of this year’s bounty? River Bend is offering a variety of opportunities for the public to get involved in the fun of maple syruping:

 

Maple Syrup Open House– Celebrate syrup season at River Bend Nature Center! On March 18th, 2017 from 10:00AM to NOON there will be a variety of fun and FREE activities to participate in. Learn about the maple syruping process with trivia and taste tests and visit the sugar bush to collect sap, and see the evaporator in full swing.

Maple Syrup Fun Run- scheduled for Saturday, May 6th, 2017. Our races include a 50K, 25K, 10K and 5K trail runs (all jumbo clock timed) and a one-mile fun walk on an accessible paved trail (untimed). Race entry fee includes entry to our Pancake Brunch after the Fun Run, and a race shirt.

Maple Syrup Pancake Brunch– Come out to River Bend on Saturday, May 6th for delicious pancakes topped with River Bend’s own real maple syrup. Our pancakes will be cooked by the expert staff from Bernie’s Grill! We’ll also have sausages, coffee, and juice to accompany our pancakes.

 

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