Sugaring at BHM

Our Sugarhouse

Our Sugarhouse

Welcome to Brigham Hill Maple!

We Still Hang Buckets

We Still Hang Buckets

Keeping with Vermont sugaring tradition, we still hang 200-300 buckets per year! 

Tapping-Hammer in the Spout

Tapping-Hammer in the Spout

The next step in tapping is to hammer the spout into the hole in the tree. This gives a place for the sap to drip out and be collected. 

Gathering Sap

Gathering Sap

We gather the buckets by hand with the help of neighbors, friends, family, and our tractor Allis!

Density of the Sap

Density of the Sap

When the raw sap comes into the tank at the sugar house, we measure the density using a hydrometer. It usually has a sugar content between 1-4%, which is a long way from the 67% sugar content of syrup!

Releaser

Releaser

The sap from all of the trees we have tapped on pipeline feed into a releaser. This dumps the sap into a holding tank next to the sugar house. 

Walking Lines

Walking Lines

In order to keep our vacuum strong, we have to keep the tubing free of holes and leaks. To keep the lines tight we have to walk each line multiple times per week and fix any damage. Al recently started using a stethoscope to help him hear the leaks.

Wood Fired

Wood Fired

To boil the sap into syrup, we still use a traditional wood fired evaporator. 

Canning Syrup

Canning Syrup

When the boiling sap reaches 66.6% sugar or ~219 degrees, we remove it from the pan. It then goes through a filter and into stainless steel barrels. We then can the syrup into retail jugs as we need to!