The process is quiet simple but time consuming. It begins by taping the trees add feeding the sap through the different lines we have strung through the forest. 

The one place where all the sap that is gathered from the forest is called the Sugar Shack or Sugar Bush. This is typically where the evaporator is located along with the Reverse Osmosis Machine, Filtration Machine and Bottling Unit. 

The process of gather requires extensive planning and strategic placement of the lines throughout the forest. Each year are taken down properly stored and resurrected to be taped into the trees and filled with the sweet splendor of maple syrup. 

Without the precision of filtration our sap would remain at 3.5 percent sugar water when extracted from the tree. Utilizing the RO Machine it filtrates our sap from 3 percent sugar water to 15 percent sugar water. Leaving us with a plethora of left over perfectly distilled drinking water straight from the trees! 

The process of evaporation begins after the sap has been thoroughly filtered through the RO Machine and sent towards the back pan of the evaporator. 

As the maple sap is heated it starts to turn into maple syrup because the water is evaporating from the sap leaving it to become thicker until it reaches the perfect consistency of 66 percent sugar and 216 Degrees. 

After the syrup reaches it perfect temperature of 216 and the automatic valve comes open syrup comes out of the spout ready to be filter through the "filter press" to ensure absolute quality in every batch.

After the maple syrup is filter one last time it is stored in the bottling unit that heats the syrup to 210 degrees which then allows for bottling to begin. 

Featured Here is a small batch of Northern Eagle Marketing 32oz Glass Jugs