It’s Waffle Season!

Label my maple…syrup!

Extra! Extra! Read all about it…the labels are printed! The labels are printed!

Here’s what we got so far:

  • Fifty-seven 3.4 oz. bottles of Vermont fancy
  • Thirty-nine 8 oz.bottles of Vermont fancy
  • Twenty-four 8 oz. bottles of Grade A Medium Amber
  • Twenty-one 3.4 oz. bottles of the Vermont fancy featured in our maple leaf bottles

Look for these bottles within the next few weeks at the bookstore and Jason Hamilton’s lab (CNS 282) and get ready to buy some delicious syrup. More locations coming soon!

Prices will also be coming soon, so gather your waffles, pancakes, and food of choice and prepare yourself for the most spectacular meal you will ever have.

An “A” for the Day

After countless hours of waiting it out in the freezing cold while we carefully boiled our sap collection, we have done it…we have created syrup!!

Grade A medium amber syrup to be specific. And just so you know, it tastes incredible!

“Mmmmaple syrup”

We got this yummy syrup by combining all of our sap buckets into one giant metal tub. We then boiled the sap in our outdoor fire-pit (from sun-down to sun-up!) until it reached a certain level. We then transported the sap to our indoor facility where we started the boiling process all over again. We checked the sugar content using a refractometer and once it got to 50 degrees Brix (measurement of sugar content), we filtered the syrup and heated it again until it got to 67 degrees Brix. After that, we filtered it one last time and then started bottling!

The whole process was really exciting. Pretty soon we’re going to have our own labels to put on them so that we can start selling!