Every Saturday & Sunday starting
Feb. 26 till Apr. 3/11.
Open the week of
March Break,
Mar. 14th to 18th

Click here for
more information

The sap goes through the R.O (reverse osmosis machine) before it is boiled on a 5x14 wood fired evaporator, after the sap has flowed through the flue pans and gotten thicker, it then flows to the 2x6 oil fired finisher. The fresh syrup is drawn off when it reaches 7 degrees over the boiling point of water. It is then filtered, checked for proper density before it is bottled in retail containers or is put into drums for storage.