I often decant syrup into smaller containers to bring to restaurants. How do I avoid the crystalization that sometimes occurs after a few weeks?

Are you leaving the containers open by chance? If so some of the water will evaporate and crystals will form, syrup needs to stay at 66-67% sugar and 33-34% water to avoid crystallization or mold growth

We've bought your syrup for around three years. The last two gallons we received seem much thinner and watery than past shipments. Anything change?

Good question, maple syrup is legally required to be between 66-67% sugar, any thinner and it will spoil, any thicker and it will crystallize. We check ours in the bottling tank before bottling everything with a certified hydrometer. One thing we’ve found using syrup is that it can appear thicker when it’s below room temperature and thinner above room temperature, maybe that could be the cause?

Are you shipping Grade A Dark still?

It's half dark and half amber right now. This year was strange, the syrup looks lighter than years past but still has the same flavorful taste, everyones loved this years batch of amber!

Do the maple trees recover from the ordeal after the season?

Absolutely, we tap with sustainable practices, one hole per tree unless it is 2'+ in diameter and then it gets 2. The small amount of scarring from the hole is very little compared to the amount of new wood growth the tree puts on each year, these trees will remain be tappable for 100+ years if nothing else brings down the tree!

Pure Grade-A Maple Syrup (Gallon)

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