What is pure maple syrup:
Pure maple syrup is made from maple tree sap that is boiled down to reduce the water content and concentrate the sugars. It contains no added ingredients, colors, flavors, or preservatives. The only thing that comes between the tree and your table is an evaporator and a lot of hard work.
How do I store my pure maple syrup:
Unopened bottles of our syrup can be stored in a cool, dark place, such as your pantry, until you’re ready to use it. Once opened, the syrup should be stored in the refrigerator or freezer, since it is a natural product with no preservatives. A bonus fun fact about maple syrup – it doesn’t freeze!
What causes the color and flavor variations of maple syrup?
Syrup color and flavor changes throughout the maple syrup season. Our syruping season in Wisconsin begins in late February/early March when the temperature rises above freezing during the day and drops below freezing at night. This causes sap to flow cold and clear from the tree.
Lighter syrup is created when the sap first begins to flow at the start of the syruping season, when the weather is colder. This has a light and subtle flavor. As the season progresses and the weather is warmer, the syrup produced is darker with a stronger, more robust flavor. Hints of the minerals in the sap come through, making the darker syrup perfect to use in baking and recipes. At the end of the season, tree buds begin to open, forming new leaves. This results in a strong flavor and a syrup that is no longer palatable.
During the maple-producing months of February, March, and April, a broad range of maple syrup colors and flavors are produced.
Does tapping harm the tree?
Proper tapping does not harm the tree, and the amount of sap collected is only a small fraction of sap in the tree on any given day. We wait until our trees are about a foot in diameter before tapping. Most trees can have one or two taps per season, but larger ones may have more. Most of our trees have one tap per tree.
A well cared for maple can be tapped year after year and live for well over 100 years. One thing to consider is where the tree is tapped each year. It is important to allow enough time for the tapping hole to heal, about 10 to 15 years, before tapping back over the scar.
How much sap does it take to make maple syrup?
It takes 40 gallons of sap to make 1 gallon of maple syrup! Using a wood-fired evaporator, our sap is boiled until enough water has evaporated to get a 66.9% sugar content. What you are left with is the perfect jar of pure, natural, maple syrup.
How can I use the maple syrup beyond pancakes?
There are plenty of ways to enjoy your Birch Bend Farm maple syrup! It is an all-nature substitute for processed sugars. Our family uses the farm’s syrup practically daily: it can be used in anything from coffees and teas, stirred into oatmeal or yogurt, added to marinades or an Old Fashioned cocktail, used in baked goods, a topping for ice cream or even enjoyed straight from the spoon.
Why are there sometimes crystals in maple syrup?
When making maple syrup, the target density is 66 – 68% sugar content. Our maple syrup is concentrated to a density of 66.9%. If the sugar content of the syrup is too high, crystallization can occur. In other words, there is too much sugar compared to the amount of water present in the maple syrup. The crystals are harmless, so don’t worry. They are actually delicious if you can get them out of the container – a little hot water can help with that! The crystals can be melted down in a pan on your stove, eaten like maple rock candy, or simply discarded.
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