Our challenges this maple season

written by

Sandra Ressler

posted on

February 23, 2021

It seems that every year presents us with different challenges when it comes to the sugaring process. Even seasoned maple producers will say that about the time you think you have it figured out, there will be a year that's different. It's like maple syrup has a mind of its own! Maybe the weather will throw a curve ball. Or the squirrels will chew on the tubing lines. One year we had trouble with a vacuum pump..

There is usually a lot of prep work that happens in the woods...branch cleanup, tubing repairs, etc. This year the snow has made that process more difficult. Have you ever tried walking uphill in 6 inches of slippery snow?! That'll give you a workout - no need for a gym!

The snow is causing another issue - we have yet to connect the chimney pipe in the new sugar house because the metal roof is too slippery and dangerous. Today the snow is melting, but there's more in the forecast!!

Another challenge this year was finding jars for our syrup. Since covid hit, apparently more people are doing home canning. Because they want to eat healthier? Because they have more time? Who knows?!

Anyway, we're coming down to "crunch time"...hopefully it will all come together this 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