The "cake" in a filter press shouldn't be so packed in where is crumbles, say experts. That means you are using too much.
Sugarmaker Steve Fleury, with wife, Betsy, of Fleury's Maple Hill Farm in Richford, Vt., checks syrup density at the sugarhouse on March 11. Sugarmakers are encouraged to use hydrometers properly to get syrup density correct.
The Eldridge family of Sunrise Maple in Westfield, Pa. are sitting on 100 barrels made so far at their 65,000-tap operation. They had a massive run last week. From left: Matt, Nick, Tim and Mike Eldridge.
Cone filters should be kept damp and syrup poured through them should be very hot.
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© 2026 The Maple News
© 2026 The Maple News
