pipeline system still uses the spiles, but instead of using
a bucket, plastic tubes run from the spiles to another, larger,
A vacuum pump is then used to draw the maple sap up to a holding
tank (image below) where it is stored before it is boiled
in an evaporator. The sap is between 1.9% to 3.1% sugar (average of 2.4%).
Before being boiled the sap flows through a reverse osmosis (RO) filter which removes approximately two-thirds of the water from the
sap reducing the amount of boiling that needs to be done. The sap is brought to a sugar content between 14% to 15%.
Once leaving the RO filter the sap enters an evaporator where it is boiled to remove additional water until it reaches 67% sugar.
The sap is now maple syrup and is drawn off into a holding tank before bottling.
The maple syrup now passes through a filter press to remove fine particles called sugarsand or nitter from the syrup. These particles are not harmful, but removing them produces a crystal clear maple syrup.
The syrup is reheated to 180 degrees Fahrenheit or higher before bottling.
Once bottled the maple syrup is sold locally at Ryan's
and through other vendors.
The pipeline system has advantages
over the bucket system. One is the prevention of impurities
in the sap. As well, sap does not have to be collected as
'SWEET MAPLE' offers tours and we have a museum. Stop by for an opportunity to see and learn how maple syrup is made present day compared to decades ago.