OUR PROCESS

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STEP ONE

In late December or early January we always walk our maple bush to make sure our pipeline is ready to go with no damage from Mother Nature or any furry critters.

STEP TWO

At Coutts Maple Products we tend to begin tapping a week before the weather forecast fluctuates into the above and below freezing temperatures.

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STEP THREE

With the warming weather in late winter/early spring the sap begins to run through the maple trees. The air temperatures will rise above freezing during the day and drop below freezing at night - this is crucial for the flow of the maple sap. Once this occurs, the vacuum pumps are turned on and the sap is sucked out to a stainless steel holding tank.

STEP FOUR

Sap is collected and brought to our maple sugar shack where the magic happens. This is where we begin to filter the sap and run it through the evaporator where it becomes the sweet maple syrup we love. It can take anywhere from 35-50L of sap to produce 1L of maple syrup, depending on the natural sugar content in your sap.

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MAPLE SYRUP

GRADING

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