University of Vermont
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Proctor Maple Research Center - Underhill Center - Vermont
Recent Publications
- Filtering
- Tapping Below Lateral
- Long-range Weather
- Smartrek Monitoring
- Comparison of Digital Refractometers
- Improve Vacuum in Maple Tubing Systems
- Do Not Use IPA as Sanitizer
- Taphole Injury in Red Maple
- Trends IV - Bulk Prices
- Trends III - Sap Yield
- RO Effects on Syrup
- Tech boosts yields
- Change in farms and taps
- Masting and sap sugar concentrations
- When to stop
- Off-Flavors: Metabolism
- Birch profits
- Maple water: A first look
- Chemical composition of pure maple syrup
- Measuring Sap Flow
- 3/16" Tubing
- Tapping depth
- Does sugar removal impact trees?
- Cloudiness' affect on refractometer measurements
- Dropline replacement with Check-valves
- How often to replace droplines?
- Birch Syrup Production
- Economics of Replacement
- Jones Rule Revisited
- Sulfite in Maple Syrup
- One or Two Tapholes
- Chemical Composition of Scale
- High Vacuum in Gravity Tubing
- Estimating Twig Starch
- Sap and Vacuum Dynamics
- Wilmot columns from Farming Magazine
- Wilmot Tapping Surveys
- Check Valves/Tubing Sanitation
- Tapping Guidelines
The Sumner Hill Williams Sugarhouse
Most of the sugaring activity is centered around the Sumner
Hill Williams Sugarhouse, designed and built in 1992-1993 by sugaring operations
manager, Sumner Williams, with the assistance of PMRC staff and volunteers and
with donations of materials and services of a number of local companies and
individuals. The sugarhouse was expanded in 1999 to accommodate an expanding
educational program sponsored by Husky Injection Molding of Milton, Vermont. The
building was named for Sumner in April 2000 after an accident claimed his life
in October 1999.
More Pictures
Last modified January 02 2008 11:45 AM