To the filtering room…

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After the syrup is “drawn off” the evaporator, it’s sent to the filtering room, where it gets sifted through a 20-inch filter press. We’re filtering out niter, or “sugar sand,” a naturally occurring mineral from the maple tree that precipitates out during the boiling process. At each step, we take samples of the syrup to help us in the grading process later on.

Next: To your table…