-Documenting the coming snow storm and taking pictures of snow builds up
-Documenting a day skiing at Loon mountain with my brothers
-Taking pictures of the Maple syrup making process from sap collection to drawing off syrup
Syrup is graded from light amber (left) to dark amber (right), light amber is the most difficult to make and can only be made at the begining of the season.
A hydrometer is used to measure the density of the syrup. If the red line sits above the waterline at 217 degrees, it is past the density of syrup.
Syrup is drawn off to test the syrup density.
Patrick stoking the fire.
0 is really 212 degrees, the boiling point of water. Hours are spent distilling syrup to the point where it can reach 219 degrees.
The furnace at max capacity.
Steam begining to roll off the sap pan.
Getting the fire started in the furnace, we boiled continuously this afternoon for about six and a half hours and produced a gallon and a half of syrup.
Collecting the sap by buckets andemptying them into a holding tank in the back of our truck.
My dad carrying 2 full pails of sap from a holding tank in the woods.
Installing a bucket on a new maple tree.
Hammering a tap into the newly drilled hole.
Sap pouring out of the newly drilled hole. The burst quickly dies down after a few minutes.
Drilling a hole for a new tap. A specific bit must be used for the tap to fit.
