Processing the sap into Syrup
	The sap is then run through a reverse osmosis machine. Reverse osmosis allows us to remove up to 75% of the water in the sap before we have to boil it, saving us much time and energy. The concentrated sap is then put into one of the storage tanks.
Boiling of the sap is done in the evaporator. It is 4 feet wide and 12 feet long. Hoods cover the pans to keep the sap clean and to remove all the steam from the sugar shack.
The sap flows into the evaporator by way of a float valve, maintaining about 1 1/2 inches of sap in the pans at all times. Water evaporates from the boiling sap, making the sap denser and sweeter as it flows around the partitions in the evaporator.
The picture on the right shows sap boiling in the back section of the evaporator and one of the partitions. The five partitions in the back pan force the sap to flow back and forth creating, in effect, a long narrow path for the sap to flow through.
	The picture on the left shows the sap in the front pan. You may notice that it is beginning to get its characteristic amber coloring. The front pan has three partitions for the sap to flow around.
We use an electronic controller to release the syrup from the evaporator. When syrup reaches the correct density of 66% sugar solids, it boils at 7 degrees F above the boiling point of pure water. A temperature probe measures the boiling syrup in the pan and opens an electric valve when the temperature is correct, allowing the syrup to flow from the evaporator into the draw-off pan. The valve and pan are seen in the photo on the right.