The Sugarmill Farm invites you to enjoy our virtual tour of the Maple Sugaring Process.

This is the Historic covered bridge that you cross to get to the sugarhouse and maple orchard (in the background).

The Sugar House is located at the base of the Maple Sugar Orchard - Home of the 5,000 producing Rock Maple trees. Steam is created from the boiling of sap in the springtime.

One of the (20) miles of pipeline tubing that is a method of collecting sap. Many buckets are used also.

The tanks that store the sap after it is collected. They hold 3500 gallons of sap. The tanks have to be large as the arch holds 400 gallons of sap and continuously needs to be fed as it boils down.

At this point the sap is coming from the storage tanks into the boiling arch.

The many cords of wood used to fuel the fire for the "arch" to boil the sap. Approximately 50 cord of wood is burned per season.

Feeding the arch which boils the sap into syrup. To botain the highest quality syrup, sap should be evaporated as quickly as possible.

Producers strive to evaporate sap on the same day that it runs. Just imagine - it takes about 45 gallons of sap to make 1 gallon maple syrup!

A float box design is used to let sap into the arch, as boiling and evaporation occurs.

At this point syrup is taken "off". It is very important to take the syrup off soon enough as it will turn to sugar and/or burn the pans.

Our syrup is stored in drums to be canned into different size containers throughout the year. Preserving the image of Vermont is largely dependant upon our ability to continue producing maple syrup of the highest quality.