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Our Honkin' Steam Evaporator
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 1999 was the inaugural season for our new steam evaporator. We chose steam over the more common wood or oil-fired models in order to ensure a perfectly even boiling temperature in our evaporation process. Using wood fired models can cause a smokey flavor in the syrup and we want the best tasting syrup around!
When the maple syrup in the evaporator reaches the perfect sugar density we pump it through a filter press to remove any niter (known as "sugar sand"), and hot-pack the delicate golden syrup in drums. In a 24-hour period, we have made as much as 400 gallons of syrup!
When it comes time to package our syrup in individual jugs or some our elegant glassware, we heat the maple syrup again, to 180 degrees, bottled and seal to retain that "fresh from the evaporator" flavor.
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