Our sugar bush consists of 125 areas of woods in Marathon County, Wisconsin.
We use a reverse osmosis machine to remove a good portion of the water from the maple sap before it is boiled into syrup. Maple sap is roughly 2.5 – 4% sugar. The revers osmosis system removes half of the water bringing the sugar content of the sap to 5 – 8%.
The evaporator condenses the maple sap (from the reverse osmosis system) into maple syrup. Maple syrup is 66% sugar. The evaporator is an oil-fired ‘piggy-back’ system. Steam is collected in the rear pans and used as a heat source to heat the maple sap as it enters the evaporator.