High tech syrup making at Minor's Maple 
Nice sign on the outside of the Minor Family Maple Sugarhouse.
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Nice sign on the outside of the Minor Family Maple Sugarhouse.
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Steam coming out of sugarhouse.
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Steam coming out of sugarhouse.
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Mike Spaulding and Adam Minor in front of the heart of the operation a Dominion Grimm Boiling Rig.  This rig can produce 110 gallons of syrup per hour while it consumes 30 gallons of oil.
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Mike Spaulding and Adam Minor in front of the heart of the operation a Dominion Grimm Boiling Rig. This rig can produce 110 gallons of syrup per hour while it consumes 30 gallons of oil.
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Five of these stainless steel tanks are part of a 17,000 gallon sap storage system.
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Five of these stainless steel tanks are part of a 17,000 gallon sap storage system.
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These two vacuum pumps help bring the sap to the storage tanks more efficiently.
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These two vacuum pumps help bring the sap to the storage tanks more efficiently.
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The reverse osmosis machines, R.O., concentrate the sap from 2% to 22% sugar at a rate of 7000 gallons per hour.
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The reverse osmosis machines, R.O., concentrate the sap from 2% to 22% sugar at a rate of 7000 gallons per hour.
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When the sap temperature reaches 214 degrees F it has turned to syrup.
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When the sap temperature reaches 214 degrees F it has turned to syrup.
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At 214 degrees an automatic valve opens and lets the maple syrup out of the rig.  From here it is piped to the filter press.
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At 214 degrees an automatic valve opens and lets the maple syrup out of the rig. From here it is piped to the filter press.
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Here are the filter presses these devices remove any contamination prior to packaging.
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Here are the filter presses these devices remove any contamination prior to packaging.
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Finished product ready to be sold and consumed at a breakfast table near you!
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Finished product ready to be sold and consumed at a breakfast table near you!
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The outside of the Minor Family Maple operation.
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The outside of the Minor Family Maple operation.
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