How It Works

Watch as the sugaring process takes place. Kevin and his father Bob will take you through a sentimental journey of the old days in modern times. Making maple syrup is a love we have and pass onto you through great maple syrup. These pictures are of us creating new sugarbushes with tubing or buckets, maintaining the sugarbush, and processing syrup in our newly renovated 40X60 sugarhouse. Make yourself at home. ENJOY!

Tapping is done by Kevin(left) and Bob(right).
Tapping takes generally a week to do.

These are only some of our buckets.
These trees are on our property here at the farm.
We collect these with our Kawasaki Mule with a tank in the back.

This is one of many groves we have on tubing.
We are expanding all the time.

This is one of many releasers we have.
If you look closely you can see a sap line in the end of the releaser.

This is our 2X6 Algier wood fired evaporator.
Bob is waiting for the sap to start boiling.

This is our Waterloo/Small 3X8 oil fired evaporator.
We process roughly 15 gallons of syrup an hour on R/O'd sap.

The auto drawoff is on our oil evaporator.
It definitely helps when we run both evaporators and sap is running more then expected.

This filtering stage is only one of many that we do before it gets to the bottle on the shelf.
Using our filter press helps in making a great tasting syrup.

The canner has a foot operated bottling attachment that helps speed up the process,
being able to handle the empty and full containers at once.