In my preceding blog, I wrote about a tour of a maple sap
line. Today, we will visit the “Sugar Shack,” the name that Roger Whitesel and
Don Bratton use for their building that houses their boiling operation.
First, he showed us a large pan with a funnel shape. On the bottom, he placed a white milk filter explaining, “We strain the sap through here to remove anything that might have fallen in it.”
A view of the boiling sap within the tank. |
One of the homeschool fathers present asked a little more
about the tank and where it had come from. Don related that he and Roger had bought a used milk
tank, removed the insulation to make the large pan that boils their sap. The
homeschool father shared that he had been the one that delivered them the tank from his father’s farm!
After Don asked for questions and answered them, we filed
outside. There he showed us 24 samples from last year lined up in order from
the beginning of the season to the end. Some were darker. He explained that
when the sap begins to stop running, the syrup made from it becomes darker.
Sometimes it may happen in the middle of the season,
but the most dark syrup comes at the end of the season.
Aww, then, the moment of truth. He passed out the spoons.
What does their maple syrup taste like? Delicious! We got to taste the light
and the dark syrup. The dark tasted to me almost like King syrup molasses.
The tour over, the children played while their parents lined
up to buy some of the precious syrup. As I handed my money to Roger, he handed
me a glass bottle of syrup.
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