Browse our photos to get a sense of what a typical day is like at Brigham Hill Maple farm.
Welcome to Brigham Hill Maple!
Keeping with Vermont sugaring tradition, we still hang 200-300 buckets per year!
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.
We gather the buckets by hand with the help of neighbors, friends, family, and our tractor Allis!
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!
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.
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.
To boil the sap into syrup, we still use a traditional wood fired evaporator.
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!