Continuation and conclusion of the visit on Thursday 22 May, where I had left after brewing.
The Sugarbush
St. Martyrs Canadiens
I'm lucky, Eric has in his pockets secret keys of a large maple industrial property where he worked this winter. After a long way, we arrive at the beast.
The Sugarbush
St. Martyrs Canadiens
I'm lucky, Eric has in his pockets secret keys of a large maple industrial property where he worked this winter. After a long way, we arrive at the beast.
At the risk of repeating myself here are some details on Maple:
First they say the sap to describe the liquid collected for making syrup, the sap refers to when it bitter water that flows at the end of sugars. Oh yes, sugar is the period where we make the syrup, just after the first thaw. There are several maple species worldwide but only two species give the syrup: sugar maple (logic) and the other, I do not remember too, is the red maple I believe! These two species are present mainly in North America (Ha ben maybe it is why we eat them not us).
Before going inside, a short tour to the maples. A small spout (called a spiles) is inserted into a notch on Maple and connected to small pipes, there are those connected another larger pipe, then still the biggest to the interior of the sugar bush to collect water.
First they say the sap to describe the liquid collected for making syrup, the sap refers to when it bitter water that flows at the end of sugars. Oh yes, sugar is the period where we make the syrup, just after the first thaw. There are several maple species worldwide but only two species give the syrup: sugar maple (logic) and the other, I do not remember too, is the red maple I believe! These two species are present mainly in North America (Ha ben maybe it is why we eat them not us).
Before going inside, a short tour to the maples. A small spout (called a spiles) is inserted into a notch on Maple and connected to small pipes, there are those connected another larger pipe, then still the biggest to the interior of the sugar bush to collect water.
Any complex system extends over quite a few square kilometers. Water arrives in a kind of indoor
and passes gradually into an evaporator (which works in oil or gas) and which as its name implies will evaporate the water and give the syrup.
This technique is still barbaric as well to retrieve water it uses a vacuum system. Maple is literally pumped his sap. These techniques have been used for twenty years and we do not know what it will look in the future. Adds to it a few years ago, so that the tree heals, we applied a patch of paraformaldehyde which was highly dangerous. It is no longer registered since 1990 but continues to be used by some unscrupulous producers. In any case, the damage is done and the maples still remember in my opinion. This process tends to be replaced by denatured alcohol ... mhhhh!
After that the direction of Eric maple. Ben there, change of scenery.
After that the direction of Eric maple. Ben there, change of scenery.
It's like being propelled back 100 years. Harvest is different. It is the old and needless to say it takes a long arm. Here are harvested with water boilers (seals always) and horses, so before you start making cuts, it must be the paths in the snow, allowing the sled to go (yes I know it's been a little Santa Claus all that) and also to prevent the horse is injured. Water straight out of the notches (it also uses spiles) and landed in the boilers down the tree. When full, they are recovered and were discharged into a large barrel on the sled. Here we use a good horse but others use skidoo (snowmobile), but it's downright hazardous (to the point where it is you tell me!).
short, once around the forest made, water is poured into a tub outside the Sugar Shack (name given to maple) and fed into an evaporator through a pipe.
short, once around the forest made, water is poured into a tub outside the Sugar Shack (name given to maple) and fed into an evaporator through a pipe.
This evaporator there is fed with maple wood and feature multiple compartments allowing for better evaporation.
Before this fabulous invention, using a pot suspended. Knowing that it takes 40 liters of water per 1 liter of syrup, it was almost 4 hours to get a good syrup, mmhhhhh ... we appreciate this one!
What differentiates the organic not organic, so it's like you could understand the time we spend going to evaporate water and the type of heating used, the bio is longer . In industrial technology, it uses other methods to reduce the amount of sap, such as with reverse osmosis which concentrates more sugar (more than 10 liters of water per 1 liter of syrup).
FYI, this year has been catastrophic for syrup production. Reason: in April there were still nearly two feet of snow! Not cold enough, not enough sap. Finding the price of syrup will increase this year (but who cares, we eat by not with us). What differentiates the organic not organic, so it's like you could understand the time we spend going to evaporate water and the type of heating used, the bio is longer . In industrial technology, it uses other methods to reduce the amount of sap, such as with reverse osmosis which concentrates more sugar (more than 10 liters of water per 1 liter of syrup).
recipe Little too complicated (the hardest part is finding the proper syrup and good pig)
Small chops Pork with Maple (or through, collars, short pork)
- Brown the chops in butter with a little salt and pepper. Remove and deglaze with a cup of maple syrup and 2 tablespoons of flour. Put the chops, cover and simmer 30 minutes.
- Serve with a big potato.
- MMhhhhhhhh
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