There were light blue plastic tubes (lines) running down from the maple trees to large barrels that collected the sugar. The sugar came in clear, which a few of us were surprised to see. We imagined it brown like the delicious syrup we normally see. The metal pans were split into two sections. The first section is for the cold maple syrup to be slowly added into the mix. This mixture of is kept at a constant temperature (around boiling point- 100 degrees Celsius). The depth of the liquid also needed to be kept at 1.5-2 inches. As the water evaporated out more syrup was added to maintain this depth. The second section also had to be maintained at 1.5-2 inches. When it got low they used a scooper to add syrup from the first bin into the second bin. This was also maintained at a constant temperature. There was much steam coming off the boiling liquid. My favorite part was dipping our tea cups into the second bin and adding a tea bag. It was the sweetest, most delicious tea and maple sugar mixture. The second bin was darker and sweet due to the loss of water.
There were a few tasks we helped with while there. A bunch of us went to check on the lines. Carol and Michael fixed a line together that was twisted. Carol had been up there a few weeks before to insert the lines, so she was like a pro at this point.
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