Maple 101 Course
Are you interested in learning how to make maple syrup? This January, an introductory course on becoming a maple sugarmaker will be offered at the University of Connecticut. This rudimentary course will cover such topics as caring for and tapping maple trees, collecting & storing sap, and making and packaging syrup. Whether you want to make a few gallons or run a commercial operation, this course will provide the fundamentals essential to making a good, consistent product.
The course will take place on Sunday, January 4th, 2015 at the University of Connecticut, Storrs, Campus. The day will begin at 9 a.m. in the W.B. Young building and continue to the University’s working maple sugaring operation. The $40 registration fee includes a copy of the North American Maple Syrup Producers Manual. Experienced maple producers will also be available after the course to help participants put their learning into practice.
The course is sponsored by the Maple Syrup Producers Association of Connecticut with assistance from the UConn Forestry and Wildlife Club. For more information or to register, contact Geoff Picard at firstname.lastname@example.org or 860-642-5739. Email is the preferred method of contact.
2015 Date and Time: Sunday, January 4th. 9am - 2pm. Bring a lunch and dress for the outdoors.
9am: Meet at W.B. Young Building in Room 100.
*Introduction, history of maple production
* Planning your operation: time & cost consid-
erations, purchasing equipment
* Tree health and management: species to
tap, tree health issues, managing forest
trees vs. roadside trees
*Why, when and how sap flows
*The tapping process
* Collection & storage of sap
* Types of collection systems
* Tubing materials, layout, maintenance &
* Filtering and handling to maintain quality
* Syrup production
* Evaporator function, design, operation
* Finishing standard density syrup
*Filtering, grading, packaging
* Marketing your products
Field session: we will tour the UConn Forestry & Wildlife Club's sugarhouse on Horse Barn Hill and sugarbush.