Organic Maple Syrup Production 202 – Correcting the 1st Year Mistakes

Sunday, January 26, 2020
9:00 am to 10:00 am

Sap in tubing

Workshop Description

This workshop will discuss various issues related to organic maple syrup production at an intermediate/advanced level.

Topics covered will include:

  • Cleanliness – why it is so important.
  • Plastic Under a Microscope – No matter how hard you try, you can’t guarantee it is clean
  • Boiling Point of Syrup – Weather definitely affects the boiling point of syrup so you need to be careful
  • Reading the Miscus level – proper reading of instruments is very important
  • Burnt Syrup Pan – Maple syrup producers number 1 nightmare – burnt syrup
  • Why your syrup went moldy or why is it cloudy in a glass container.
  • Off Flavours in Maple Syrup and what causes them.
  • Never-Never cut corners ! If you do the Maple Gods will bite you for sure !

It will be a fun and informative session !

Also check out this blog post – Q&A with Speaker Terry Hoover – One of the speakers for this workshop!

Maple Syrup bottles
Boiling Point of Syrup 1080 sq
Burnt Syrup Pan1 1080 sq
reading the miscus level 1080 sq
Maple syrup production
Maple syrup coming off the evaporator

Speakers: Terry Hoover & Kevin Snyder

Terry Hoover

Terry has been the President of the Ontario Maple Syrup Production Association (OMPSA) and is currently president of the Waterloo-Wellington Local of OMSPA.

He has been Certified Organic since 2002.

Terry Hoover

Kevin Snyder

Kevin became Certified Organic in 2017, and is heavily involved with 4H.

Kevin Snyder