Beechler's Sugar Bush is a modern sugaring facility and will be processing sap from approximately 8,500 taps. The family operation uses a stainless steel evaporator to boil sap and a reverse osmosis machine to speed the process. Sugarmakers since 2002, there are three generations of the Beachler family involved, and the camp will be serving free pancakes and sausage with fresh maple syrup during Maple Weekend. While there, guests will enjoy a walk through a modern sugar woods, see how trees are tapped, try a hand at drilling a tap hole the old-fashioned way, try a hand at being an old-fashioned lumberjack with a cross-cut saw, and several other activities. The camp will have maple syrup, maple cream, maple sugar, maple-roasted almonds, and other products available for sale, and will be giving away door prizes throughout the day. Also, all the sugar samples you can eat will be there for guests to enjoy.
Join the King family as they run their mules through the sugar bush collecting sap. Experience the sweet smells of the sugarhouse. Sample syrup. Step back in time and enjoy a simple day on the farm. There will be activities for all.
Enjoy a nice walk through their sugar bush or climb aboard the sap wagon as a team of mules make their way collecting sap from more than 400 taps. Enjoy samples of fresh maple syrup at the Fisherís log sugar house and barn. They will also have syrup for sale.
Front Porch Sugarhouse began in 2018, but the history of making maple syrup in our family goes further back. As a young teenager I remember putting out 40-60 taps and taking it to a friend to boil down. In 2017 I decided to go into it on a bigger scale, and put out 400 taps, but still taking it to a friend to have boiled down. I thought boiling it down was the best part of making maple syrup.
In 2018 my dream came true, and we built a sugarhouse and purchased an evaporator. That year we put out 900 taps ourselves, and boiled for some friends. We boil on a 3 x 10 wood evaporator without an RO which can make for some late nights and long days. It is all worth it though when you smell and taste the syrup.
We are a family operated sugar farm collecting all the sap by hand from bags that hang on the tree. In the 2019 season we had around 1400 taps and made 300 gallons of syrup. Our goal is to produce quality syrup for the public to purchase.
Operated by Rebecca and Arthur Harris, Harris Sugar Bush is a 6,000-tap operation. It includes a full-service store offering maple products made on-site, including maple cream, maple candy, maple sugar, maple mustard, and maple cotton candy, in addition to locally made pancake/waffle mixes and other syrup-related items. The sugar camp operates with tubing and a vacuum system, a modern improvement on buckets hanging on trees, and guests will be able to see the full sap-to-syrup process.
Guests visiting the historic farmstead will be able to tour the sugaring operations and learn about the process, purchase do-it-yourself maple tree tapping kits and books related to maple syrup, and sample refreshments made with maple syrup. Jellies made onsite by volunteers also will be available to sample and purchase. Maple syrup will be available to purchase.
We are a handicap accessible camp. Restrooms will be available. We have 2,200 taps on low vacuum with a reverse osmosis system. Refreshments of hot chocolate, coffee and snacks will be available, along with Amyís famous maple twists.
We are a small, family-owned hobby maple producer. We have around 450 taps, using sap bags to collect the sap. We have friends that bring sap to boil on shares Ė total taps are 650. We have a 2x8 wood fired evaporator and an R.O. we use to take our sap to 8 or 10 percent before we boil. Last year we bought the R.O. and a filter press.
The Miller Family Sugar Bush is a 1780 tap operation in Shipshewana. Most taps are under high vacuum. On Maple Weekend they will have a benefit pancake breakfast. Serving from 7am to 10 am. Proceeds will go to a local family in need. They will also have sugarhouse in full operation this day.
Lisa and Kevin Hart and their twins, who are fourth-generation on this farm, will play host on their 103-acre sugar bush, a classified forest with some adventurous terrain. Guests will see modern sap collection and how advances within the maple industry are helping to revive a lost American tradition. Visitors can follow a drop of sap from the trees to the bottle, watching the wood-fired evaporator and smelling the sap as it is boiled into sweet syrup. Guests will enjoy a free sample of fresh syrup, and Maplewood Farmsí market store will be open.
During Maple Weekend, guests will visit a 3,000-tap operation that has been in the family since 1910 and through five generations. Weather permitting, visitors will observe the complete maple process, from collecting sap to bottling. Participants will see an extensive tubing system used for collecting sugar water with the use of a vacuum pump, in addition to a reverse osmosis machine as it removes 75 percent of the water before it enters an oil-fired evaporator to condense the sap further.
Guests will see the automatic draw-off release the golden liquid from the evaporator, for the trip to the finishing pan for cooking to the precise thickness for pure maple syrup, then follow the syrup as it passes through the filter press into a water-jacketed canner and watch as syrup is bottled hot into containers.
Samples of pure maple products will be available for tasting, and a visit to the 1840ís log cabin will conclude the visit and allow guests to purchase pure maple products. Along with maple syrup in all sizes of containers, guests may purchase maple sugar, maple candy and maple cream.
Stengerís Sugar Shack will have tours of their maple grove as well as a demonstration of their evaporator cooking sap into syrup. Stengerís are also producers of gourmet beef jerky. They have several jerky flavors available, including maple pepper. They will also have candies and syrup for sale, as well as other craft vendors with merchandise for sale.
Operated by the Gerald Riffey family and Eric Lee, stix2*brix is a 700-tap operation located on an 80-acre farm between Anderson and Lapel in Madison County, just minutes away from suburban Indianapolis. Our name signifies the process for making maple syrup. Degrees Brix (*Bx) is a measurement of the sugar content of a liquid. Sap from a maple tree is 2 degrees Brix (2*Bx). The sap is boiled until the density reaches 66 degrees Brix (66*Bx), resulting in pure maple syrup.
While the farm has been in the family for over five generations, maple syrup production began in 2017. A rustic shed once used as a chicken house has been converted into a sugar house. A modern wood-fired stainless steel evaporator is used to make the syrup. Guests will have the opportunity to observe the entire syrup-making process from sap collection to syrup bottling as well as the spinning fresh, warm maple cotton candy. Various products, including maple syrup, bourbon barrel-aged maple syrup, maple cotton candy, maple cream, maple-covered nuts, and fresh maple-flavored baked goods will be available for sampling and purchase. Enjoy complimentary hot and cold beverages as well.
Participants can come for a pancake breakfast. You can see where we tap our trees and how we boil the sap down into syrup. Visitors will also be able to see how sap was gathered and boiled historically and have a chance to tap a maple tree themselves. This will be a fun time for families and friends!
We are a small sugar bush (that's what a sugar maple forest is called, not kidding) in southeastern Indiana, dedicated to crafting the very finest maple syrup using the best of both traditional and modern methods. Our syrup is boiled in open pans over a wood-fired evaporator, fueled by the wood we cut by hand as we manage and steward the forest. We tap our trees using the latest research in sustainable methods; never more than 3 taps per tree. We use gravity fed tubing with natural vacuum, along with specially designed bag systems, to collect the sap. We filter each batch at least 3 times, grade the finished syrup carefully according to IMSA (International Maple Syrup Association) standards, and then pack it hot into glass jars, preserving the precious flavors we (and Mother Nature) have worked so hard to achieve. New this year is the reverse osmosis unit, designed and built by Scott, to help reduce boiling time, further supporting sustainability and environmental care, by cutting the amount of fuel required for boiling. We're constantly looking for ways to innovate and improve, while remaining true to the nature and spirit of this uniquely American food.
At Zimmerman Sugar Camp, visitors will climb on a wagon, pulled by a team of horses, for a hayride to the 20-acre woods, where they will see the vacuum pump at work on more than 1,000 taps. Guests will tour the sugar house, watch the steam roll, and Ethan Zimmerman will have freshly made syrup for sale. The sugar bush is on the south side of 18th Road, and parking is alongside the road, or one-quarter mile east of the sugar camp lane, at the farmstead at 6262 E. 18th Road, in Argos. Wagon rides leave the staging area once per hour, on the hour.
The Indiana Maple Syrup Association celebrated its 25th anniversary in 2015. It is comprised of nearly 150 Indiana syrup producers, with strong representation from the central and northern parts of the state, where larger maple stands grow naturally. Centuries ago, American Indians were the first to make maple sugar on this land now known as Indiana. IMSA welcomes anyone as a member, including syrup-making hobbyists and those simply interested in the history, process and product. There are 14 states in the U.S. Maple Belt, and Indiana "sugar makers," as they are called, produced 11,000 gallons of syrup in 2016. IMSA's largest presence is in the Pioneer Village throughout the entire run of the Indiana State Fair, where since 1993 members have sold pure Indiana maple syrup, maple candy, maple cream, and maple sugar from its "Sugar Shack." Its second-largest annual program is Maple Weekend.