A warm winter and canceled events add up to a bitter season for maple syrup producers. One New York syrup maker says they'll be lucky to put out half the usual number of gallons. (ncpr)
Josh Whitford, owner of Woody's Maple, fills a bucket with fresh maple syrup at his sugarhouse in Hermon, NY. Credit: Julia Ritchey
Woodrow, who’s in his 70s, is still an active presence, however, guiding his son-in-law through the often laborious and fickle process of turning sap into syrup on a Friday earlier in March, just before the state went into lockdown. Whitford demonstrates how sap is trucked up to their sugarhouse, piped through a reverse osmosis machine and over to their large evaporator. There, it will eventually come out of a spigot at 218 degrees in its final form: maple syrup.
As bacteria forms in the tree, the syrup grows darker and more bitter, a sign that the season is drawing to a close, as it is now.
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