And the challenges continue...

written by

Sandra Ressler

posted on

March 1, 2021

Did you ever have one of those weeks when it seemed like everything that
COULD go wrong DID go wrong?!  That was last week for us.

We tapped the trees this week, and were blessed with some extra help
that we weren't expecting...so that was one GOOD thing!  Many thanks to
Madison, Jayla, Shane, Chad, Cara, and Dale.

We purchased a new vacuum system for one section of the woods, and Ken
spent hours trying to get it to work.  Turns out it was simply a wrong
setting!

We acquired a different RO system (for condensing the sap so we don't
have to spend so many hours boiling) and had all kinds of trouble
getting that set up and running. (We ended up boiling the first batch of
syrup without using the RO - and boiled all night!) One RO part wasn't
right, so we had to drive 2 hours one way to get an adapter.  When it
was finally running, it kept throwing the breaker.  It turns out we had a
faulty breaker box, so the electrician had to make an emergency call on
Saturday.

And those were just the big things that caused headaches!  Anyway, we
are up and running...and looking forward to seeing you at our Maple Open
House/Farm Tour next week!

More from the blog

Maple Syrup in October?!

Maple Syrup in October?!

You know how some people do "Christmas in July" events?  How about maple syrup in October?!  Actually, I'm told it IS possible to make syrup in the fall...any time the weather fluctuates between freezing and thawing, sap is drawn up into the tree and can be harvested.  Apparently the yield (amount of sap/number of gallons of syrup) is not as good, and also the flavor is not quite as good, but we don't have experience with that. Obviously we aren't there yet weather-wise...it's still too warm.  And no, we aren't tapping trees in the fall!  But last spring, we saved bottling time during the busiest sugaring days by filling a 40-gallon barrel to use later.  A few days ago we opened that barrel and bottled the syrup.  So it felt a bit like sugaring season.  And that maple aroma when you walk into the sugar house...I never get tired of that!! Grade B Maple Syrup This past spring we ended up with a bunch of end-of-the-season syrup that we felt was not up to our flavor standards (we have a reputation to protect!) so we weren't planning to sell it.  However, we have since realized that we can make it available as "Grade B" syrup. A few years ago the USDA changed the grading system for maple syrup.  The new system has four Grade A syrups: Grade A Golden:  Delicate taste Grade A Amber:  Rich taste Grade A Dark:  Robust taste Grade A Very Dark:  Strong taste This was done because many people were confused by "Grade A" and "Grade B", thinking that Grade A was a superior quality.  In reality there is no difference in quality, only in texture and taste.  So it's more a matter of personal preference. While the official grading system has changed, many people still refer to "Grade A" and "Grade B" syrup.  Grade B syrup, typically produced later in the season (when sap has a lower sugar content and more microbial activity), has a darker color, bolder flavor, thicker viscosity, and increased minerals.  It is often used in cooking and baking.  Grade B syrup is hard to find as a retail product because much of it goes to bakeries and such.  We now have it available while supplies last.  You can order it here.

Read more
Return To Top

Elm Run Farms

  • 16808 Burkhart Road
    Orrville OH 44667
  • 330-317-7283