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cold nights. Originally buckets were hung from taps, now plastic tubing is strung between
taps to allow for the sap to flow into a collection system. At Taylor Brother our sap flows
downhill through an intricate system of lines and tubes into a giant stainless steel tank.
From there our sap is passed through a filtration and reverse osmosis machine that helps to
concentrate the maple sugars and remove some of the water in the sap. This concentrated
sap is trucked to our sugarhouse and is run into our evaporator from a gravity feed storage
tank. Fuel is burned in the arch or firebox (lower portion of the evaporator) to produce
heat for boiling sap. Wood has been used since the indians made syrup, but we use an oil
fired system that is better suited for larger sugarhouses. The sugars (syrup) are "pushed"
through the pans that sit on the arch so that syrup may be drawn off at the front. Finished
syrup is tested, tasted and graded. We pack filtered syrup for storage in stainless steel
barrels. These barrels are "tapped" during the year, passed through a second filtration and
packed at a "canning" temparature to produce the finest packaged product possible.
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