Pure Organic Vermont Maple Syrup
Best Vermont Maple Syrup. 100% Pure and All Natural. Direct From the Heart of Maple Syrup Country in Northern Vermont. USDA Organic, certified by Vermont Organic Farmers. Learn why Vermont Makes the Best Tasting Maple Syrup.
Bulk Maple Syrup
If Ordering 2 Gallons or More Visit our Bulk Maple Syrup Collection
Frequently asked questions about Pure Maple Syrup
No, Our product is 100% Pure Vermont Maple Syrup, made only from boiling the sap of maple trees.
No, Our product is 100% Pure Vermont Maple Syrup, made only from boiling the sap of maple trees.
The amount of sap required to make a gallon of pure maple syrup depends on the sugar content of the sap. Sweeter sap takes less volume to make syrup. We measure the sweetness of sap and syrup in terms of degrees of Brix. Brix is a measure of the amount of dissolved sucrose in the sap. For example, one degree Brix is 1 gram of sucrose in 100 grams of sap. The brix of incoming sap can range from 1 to 3 but is typically around 2 for most syrup producers. At Barred Woods we are fortunate that the brix of our sap is often around 2.3 .
To calculate the approximate amount of sap required to make one gallon of maple syrup we can use the "Jone's Rule of 86". This rule was devised in 1946 by C.H. Jones, a scientist and educator at the University of Vermont. It states: Amount of Sap required to Produce One Gallon of Syrup = 86 / Brix
So at a Brix of 2.0 it takes 43 gallons of sap to produce one gallon of maple syrup. If your incoming sap is a little sweeter with a Brix of 2.3 then it only takes about 37 gallons of sap to make a gallon of maple syrup. If you want a more precise calculation a more detailed formula has been developed by the University of Vermont Proctor Maple Research Center, but most people use the approximation It Takes 40 Gallons of SAP Top Make One Gallon of Syrup.
The amount of sap required to make a gallon of pure maple syrup depends on the sugar content of the sap. Sweeter sap takes less volume to make syrup. We measure the sweetness of sap and syrup in terms of degrees of Brix. Brix is a measure of the amount of dissolved sucrose in the sap. For example, one degree Brix is 1 gram of sucrose in 100 grams of sap. The brix of incoming sap can range from 1 to 3 but is typically around 2 for most syrup producers. At Barred Woods we are fortunate that the brix of our sap is often around 2.3 .
To calculate the approximate amount of sap required to make one gallon of maple syrup we can use the "Jone's Rule of 86". This rule was devised in 1946 by C.H. Jones, a scientist and educator at the University of Vermont. It states: Amount of Sap required to Produce One Gallon of Syrup = 86 / Brix
So at a Brix of 2.0 it takes 43 gallons of sap to produce one gallon of maple syrup. If your incoming sap is a little sweeter with a Brix of 2.3 then it only takes about 37 gallons of sap to make a gallon of maple syrup. If you want a more precise calculation a more detailed formula has been developed by the University of Vermont Proctor Maple Research Center, but most people use the approximation It Takes 40 Gallons of SAP Top Make One Gallon of Syrup.
The best tasting grade of maple syrup is a matter of personal preference. Amber grade has a more buttery flavor an is the most common grade. Dark syrup has a stronger maple taste and a more caramel flavor. Which is best for you is a matter of personal preference.
The best tasting grade of maple syrup is a matter of personal preference. Amber grade has a more buttery flavor an is the most common grade. Dark syrup has a stronger maple taste and a more caramel flavor. Which is best for you is a matter of personal preference.
Yes, you can buy Grade B Maple Syrup here online. The naming convention has changed and this grade is now called "Dark Robust".
Yes, you can buy Grade B Maple Syrup here online. The naming convention has changed and this grade is now called "Dark Robust".
Maple syrup is produced in the springtime, when daytime high temperatures get above freezing and nighttime lows get below freezing. According to research by Timothy Perkins, working at the University of Vermont Proctor Maple Research Center, the primary mechanism for sap flow in maple trees is driven by a freeze-thaw cycle. To collect sap we drill a small hole in the bark of the tree (1/4") and insert a spout. Alternating freezing nights and warming days create pressure changes within the maple tree, causing sap to move from the roots upwards towards the crown of the tree. The pressure changes come from expansion of dissolved gases that form bubbles during freezing temperatures, then the collapse of these bubbles during the warm daytime temperatures. This essentially creates a pump mechanism that magically pushes sap out our spouts and into our buckets or tubing system. .
Maple syrup is produced in the springtime, when daytime high temperatures get above freezing and nighttime lows get below freezing. According to research by Timothy Perkins, working at the University of Vermont Proctor Maple Research Center, the primary mechanism for sap flow in maple trees is driven by a freeze-thaw cycle. To collect sap we drill a small hole in the bark of the tree (1/4") and insert a spout. Alternating freezing nights and warming days create pressure changes within the maple tree, causing sap to move from the roots upwards towards the crown of the tree. The pressure changes come from expansion of dissolved gases that form bubbles during freezing temperatures, then the collapse of these bubbles during the warm daytime temperatures. This essentially creates a pump mechanism that magically pushes sap out our spouts and into our buckets or tubing system. .