2018’s syrup coming off the evaporator

The first syrup of the 2018 season at Dufresne’s Sugar House coming off the evaporator after the hours it takes to “sweeten the evaporator”, the time we are boiling to get the sap concentrated enough to be syrup.

 

 

 

Once enough syrup has been produced to fill a barrel, it is returned to the proper temperature for packing in drums, then pumped through the filter press to remove sugar sand, and pumped into the drum to be sealed and stored for use later in the year.