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Maple Sugaring Facts
Sugaring at SM&NC
- We have over 300 taps on more than 150 trees
- We make about 60 gallons of syrup a year
- Our new sugarhouse was built in 1999
- Our evaporator is a wood fired 2x6
- The old sugarhouse was on the lower farm below the Heckscher Barn. It was a three-sided shed with a dirt floor
- We have been making maple syrup here at SM&NC since the mid-1970's
- We tap our trees starting February 1
- Annually over 2,000 people visit our maple sugarhouse including over 750 school children
- We are the closest public sugarhouse to NYC
- We are members of the Maple Syrup Producers Association of Connecticut
General Sugaring facts
- It takes about 40 gallons of maple sap to make 1 gallon of maple syrup
- Fresh sap is 2% sugar
- Maple syrup is 67% sugar
- A tree must be at least 10" in diameter
- It takes about 40 years for a sugar maple to reach 10" in diameter
- If care is taken, no permanent damage is done to the tree Ð only 10% of the sap is collected each year.
- Each taphole yields an average of 10 gallons of sap per season.
- Vermont is the largest producer of maple syrup in the United States, producing about 33 percent of the total U.S. crop in 2006. Maine is the second followed by New York State.
- In 2006, the United States produced 1,449,000 gallons of maple syrup. Canada produced over 7 million gallons!
- Maple syrup has only 40 calories per tablespoon, unlike corn syrup which has 60 calories per tablespoon
- Maple syrup is boiled even further to produce Maple cream, sugar, and candy
Back to Maple Sugaring page
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