Simpson's Rocky Ridge Maple Syrup Maple Production Tour

Tubing lines 5/16:

The faster Maple sap can be collected and cooked, the better the quality of syrup. At Rocky Ridge most of our trees are connected to tubing lines to reduce labor costs and to get the sap to the cooker as fast as possible. Setting up and repairing the tubing lines takes place in late winter prior to the first sap run. In addition to saving labor, sap lines allow vacuum to be applied to the tap hole. Creating a vacuum in the line enhances sap flow from the tree, providing increased and more consistent sap production.

 

Individual trees are attached to 5/16 inch plastic lines called branch lines. Up to 10 trees may be attached to one branch line.

 

Branch lines run down hill and are connect to 1 inch plastic pipes called mainlines.

 

Mainlines channel the sap down hill to central collecting stations.

A vacuum system consisting of a pump and releaser draws the sap from the trees into the collection tank and enhances sap production.

Tubing lines 3/16:

At Rocky Ridge we are experimenting with a new type of tubing system based on 3/16 sap lines. Using 3/16 inch tubing natural vacuum can be created by running the tubing lines down a steep  hill, and we some very steep slopes in the Blue Hills. In one case we have been able to generate 24 inches of vacuum at the top of Bear Mountain. With 3/16 inch tubing no mainline or releaser is necessary. The line runs down a steep sloop picking up over 50 trees before it terminates in a sap tank. This has greatly improved sap production without the need for expensive vacuum pumps and releasers. Check out our FaceBook videos for more information on using 3/16 inch tubing.

 

Tapping in:

As the days warm and the snow begins to melt, its time to start thinking about tapping the trees. We usually tap our sugar bush near the middle of March. The exact time depends on the season’s weather. Tapping in consists of drilling a 5/16 inch – 3/8 inch hole about 1 ½ inches deep in each tree. The size and depth of the hole depends on the size of the tree.

 

         

Larger trees, 18 or more inches in diameter will have two tap holes. A spout or spile is then inserted and tapped into each hole and a bucket, bag, or drop line is then attached to the spile.

 

The Maple sap will run as temperatures thaw after a good freeze. Ideal conditions are freezing nights with day time temperatures in the 40 to 50 degree range. A couple day cold snap with a few inches of wet snow thrown in really provides a boost in sap production.

 

During a good sap run, trees will run at a rate of 100-180 drops per minute. At this rate a 3 gallon bag or bucket can fill up in just one day.

 

Gathering Sap:

 

                        

As soon as the bags or pails are ½ full, its time to start collecting the sap.

 

                                                           

             

Early in the season, when snow depths are 2 feet or more, this task often involves using snow shoes, snowmobiles, and crawlers.

Today we are moving away from collecting sap to using tubing lines. This reduces the need to get into the woods with large equipment as well as greatly reducing the labor intensity of rather brutal job of collection sap buckets or bags (especially bad in deep snow). This picture shows a releaser dumping sap it has collected from sap lines.

Cooking Syrup:

 

After enough sap has been collected its time to start the evaporators and begin cooking.

 

It takes between 30 and 40 gallons of sap, depending on the season, to make one gallon of Pure Maple Syrup.

 

 

We use a Reverse Osmosis machine to "squeeze" out over 50% of the water, reducing cooking time and fuel required to produce the maple syrup. Since the color and flavor of maple syrup comes from the cooking process, we feel it is important not to take out an excessive amount of water.

 

 

                                   

Because processing the sap quickly helps make better quality syrup, at Rocky Ridge we have historically used two wood fired evaporators that can cook down over 300 gallons of sap per hour. Using wood reduces our costs and reduces our dependence on oil sources.

 

 

In 2020 we acquired a new high efficiency wood fired evaporator. This evaporator has an advanced fire box with blowers to increase efficiently allows less wood per gallon of maple syrup. In addition, the new evaporator is all stainless steel which is required by today's Wisconsin regulations.

 

 

             

The aroma of the sweet sap boiling in the evaporator pans is enough to make everyone hungry for a taste. Early in the season, freshly cooked syrup is drawn of the evaporator and poured on fresh snow for a real Maple treat.

 

After a good sap run, cooking often goes on late into the night in order to get all the sap boiled down while it is still fresh.