What is single source maple syrup?
Single source maple syrup is simply that: Maple Syrup that comes from one farm and has not been blended with syrup from multiple producers. This is how all the big distributors do it in order to maximize volumes of certain grades as well as their resulting profits. If you ever see a label that mentions "syrup from the U.S. and Canada" or some similar all encompassing phrase beware as the flavor will likely be more bland and compromised.
Having helped my parents sugar (the local verb used to describe the act of making syrup) for my entire life has taught me a lot about the subtleties of producing and recognizing quality maple syrup. As an independent contractor conducting inspections for Vermont Organic Farmers, the primary organic certifier in the state, I have had the opportunity to view many different production and processing methods.
Why doesn't this syrup look as thick and sticky as other maple syrups?
I can only guess an answer to this question. Perhaps my large diameter, reusable glass packaging allows for a greater volume of syrup to be moved around and viewed so that the true nature of the syrup - distinctly liquid at room temperatures- is more visible.
All pure maple syrup is the exact same density. When the syrup is removed from the heat source the density is tested using a hydrometer. This is very important as syrup that is too dense will eventually crystallize at the bottom of the container and syrup that is too light will ferment.
How is Green Wind Farm syrup different?
We boil our syrup over a raging fire of well-dried hardwood, not nozzles of oil or gas. We do not use reverse osmosis to reduce boiling time. Currently we do not use a filter aid to filter the finished product.
What is reverse osmosis?
Reverse osmosis is simply a process that filters water out of the sap. Maple sap usually ranges between 2 and 3 percent sugar. A reverse osmosis machine can increase the sugar content to as much as 15 percent. A sugar molecule (C6 H12 O6) is much larger than a water (H2O) molecule. Water is filtered out by placing the sap under pressure against a very fine membrane that only allows water to pass through. The remaining water in this concentrate can then be evaporated to produce syrup much faster.
What is filter aid?
When maple sap is boiled various minerals come out of solution to form solids called niter (or sugar sand) which eventually settle to the bottom of the container. These minerals can be filtered out the old-fashion way (gravity) using felt and rayon filters or they can be pumped through a series of plates and filter papers using a machine called a filter press. In order to use a filter press, a filter aid (diatomaceous earth) is needed to get the small pieces of niter to be attracted to each other to form larger pieces so that the filters do not clog too quickly.
How should I store my syrup?
After opening, all maple syrup should be stored in the refrigerator. If your syrup is properly sealed and has not been opened, you can store it indefinitely at room temperature.
What's up with the different grades?
Vermont maple syrup is graded on both flavor and color though color is generally the most definitive method as flavor can be quite subjective. As such, which ever grade tastes best for your particular use is the best grade for you!