Thanks for visiting Buck's Maple Barn's website. We hope you found the maple syrup products you were searching for. The following are frequently asked questions about our wholesale maple syrup and granulated maple sugar. Feel free to contact us if you have any other questions.
Q: How many gallons of sap is boiled to make one gallon of syrup?
A: It takes 40 gallons of sap to make one gallon of syrup.
Q: What Grades of maple syrup are available at Buck's Maple Barn?
A: We sell Grade A (light, medium, dark); Grade B and Grade C (commercial).
Q: How many taps are in one maple tree?
A: This varies. Buck's Maple Barn does not tap any tree under 12 inches in diameter. We do have several trees that are over 150 years old and can produce large quantities of sap with three or four taps.
Q: Where can you purchase Buck's Maple Barn products?
A: There are a few ways you can purchase our delicious products. Our online store is the quickest, most convenient way.
Q: What are the health benefits of using maple as a sweetener instead of cane sugar?
A: Maple syrup is easier digested, contains minerals essential for energy production, as well as antioxidants
Q: How do you make syrup?
A: Although there have been many advancements in the realm of sap collection and evaporation, much of the overall process has remained the same. Sap is collected in the late winter and flows best when nights are below freezing, while the days are above freezing. Using a drill, a small puncture is made in any maple tree approximately 10 to 12 inches in diameter. A spile is placed in the hole and functions as a device used to transfer sap from the taphole to a bucket or tubing. There are many different ways that collected sap can be transported back to the sap or "sugar" house. Buck's Maple Barn generally hauls sap in holding tanks via truck or tractor. Once sap is collected it is brought to the sap house and boiled until it turns to syrup.
Evaporators can be fired using gas, oil, propane or wood. Buck's Maple Barn uses a 5 x 14 foot wood fired evaporator, this requires a large amount of extra work but often produces a more robust flavor of maple syrup. Wood is loaded into the evaporator about every six minues in order to keep the sap boiling evenly, this is done 24/7 throughout the month of March. Sap is boiled until it becomes concentrated or turns to syrup, it is then draw off the evaporator into barrels or jugs. There are several ways of determining when to draw off, but most commonly include: boiling temperature elevation and hydrometry.