Cone filters should be kept damp and syrup poured through them should be very hot.
Snow has receded around the base of this maple tree, allowing for water uptake from the soil during a freeze-recharge cycle. (Photo credit: UVM Maple Program)
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 "cake" in a filter press shouldn't be so packed in where is crumbles, say experts. That means you are using too much.
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© 2026 The Maple News
© 2026 The Maple News
