Frequently Asked Questions
Have you ever wondered...
Have you ever wondered...
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How is Maine Sugarworks pure maple syrup different from the others? The process of making maple syrup is all about removing water from maple sap. The flavor of maple syrup is determined by four important factors: 1. Freshness: our sap is usually boiled the same day it is collected. During a good run, this means staying up all night to tend the fire and draw off the fresh maple syrup. 2. Cleanliness: our sap is stored in stainless steel tanks and boiled in stainless pans that are washed between runs. This allows us to keep the process very sanitary. 3. The tree: the sap of each tree has it own sugar content and flavor. The pure mountain air and glacial soils of rural Western Maine create an outstanding growing environment for the sugar maple tree. 4. The boiling process: A large part of the final flavor of maple syrup is formed through the amelization of sugars Most producers use a raised flu pan to boil their sap. This design quickens the evaporation process, producing lighter maple syrup. The longer the sap is in the pan, the stronger the flavor will be. Our flat stainless steel pans allow the syrup to mature and intensify slowly, the early American way. Maine Sugarworks has a dedicated following of repeat customers who appreciate the stronger maple flavor produced in our saphouse. |
| Why are shipping charges so expensive?
8.3 lbs. but a gallon of maple syrup weighs 12 pounds! Because maple syrup is so heavy, it costs more to ship. We are currently using UPS as our primary shipping company. |
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The State of Maine has four maple syrup grades: Light Amber, Medium Amber, Dark Amber and Extra Dark Amber. These four grades are based exclusively on the lightness or darkness of the syrup. At Maine Sugarworks, we take great pride in our signature dark or extra dark amber syrup with its strong maple flavor. |
How long can maple syrup be stored and used?
in a cool, dark place for well over a year without refrigeration. Syrup will keep indefinitely if it is stored in the freezer. After heating the syrup on the stove or in the microwave to just below boiling, place it in a clean container and refrigerate. Glass is recommended as it preserves the color and flavor longer than other containers. |
In the western mountains of Maine, sap season usually starts in late February/early March. Townspeople get excited when they spot the first sap buckets around town; it’s a sure sign that the days of winter are numbered and mud season is just around the corner. Sugaring season usually lasts 4-6 weeks;everything depends on the weather. The sap usually stops running around mid-April, when the nighttime temperatures remain above freezing and the tree buds begin to swell. |
What are the right weather conditions for sap flow?
(32 °F). The best sap flows come when nighttime temperatures are in the low 20's and daytime temperatures are in the 40's. The longer it stays below freezing at night, the longer it take will take for the sap to rise in the day. During the day, as the tree warms up and the tree's internal pressure builds, the sap begins to flow. At this point, the sap will run from a tap hole or even a broken twig or branch. For good sap production, maple producers must have the alternating warm/cold temperatures. This is why it’s so impossible to predict the outcome of the maple syrup crop from year to year. |
What does maple sap look and taste like?
has a very slight sweet taste. The true maple flavor comes out as the water is removed in the boiling process. |
Proper tapping does not harm the tree, and the amount of sap taken from the tree is a very small fraction of the overall volume of sap in the tree. Trees must be about a foot in diameter before they can be tapped, and most trees can have one or two taps per season. Larger trees may have more. Many of the big maple trees in New England have been tapped yearly for well over 100 years. Last year we changed all of our pipeline traditional taps (spiles) to the new “health spile” which requires a smaller hole that heals much quicker. Most maple producers understand that their maple trees are their ‘bread and butter’ and go to great lengths not to stress the trees by over tapping. |
syrup. The usual amount is about 40 gallons of sap to one gallon of syrup. Each tap in a tree will yield about 10 gallons of slightly sweet sap over the period of the 4-5 week sugaring season. These 10 gallons of sap, when boiled down, will yield approximately one quart of finished maple syrup. |
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Is global warming effecting maple syrup production in Maine? Oldtimers, who have produced maple syrup for generations, remember when sap overflowed buckets many times during a sap season. This rarely occurs today. Additionally, the annual tapping date, on average, has gotten progressively earlier and the season shorter. At the same time, the Canadian maple syrup industry is booming. As our climate changes/ warms, the 'maple belt' is shifting northward. What can be done about global warming? The old saying 'think globally, act locally' comes to mind. By reducing your personal energy consumption, you help to reduce the overall impact on the environment and your budget. This is why we chose to build a superinsulated home and drive more energy efficient 4-cylinder engine vehicles. |
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