sugarhouse

A sugarhouse is a building or facility where maple sap is processed into maple syrup. These structures are commonly found in regions where maple trees are abundant, such as the northeastern United States and southeastern Canada. The primary purpose of a sugarhouse is to boil down the large quantities of collected sap, which contains only about 2-3% sugar, to concentrate the sugars and evaporate water until the syrup reaches its characteristic sweetness and viscosity, typically around 66-67% sugar.

Historically, sugarhouses were simple structures with a wood-fired evaporator. Modern sugarhouses may utilize more advanced technologies, including oil or propane-fired evaporators, reverse osmosis machines to pre-concentrate the sap, and more sophisticated filtering and bottling equipment. The process often involves collecting sap using a network of plastic tubing that runs from tapped maple trees to a collection tank, from which it is then pumped to the sugarhouse. The sweet aroma of boiling sap is a hallmark of the sugaring season, which usually occurs in late winter and early spring when temperatures fluctuate between freezing and thawing. Many sugarhouses are also tourist destinations, offering demonstrations, tastings, and sales of their maple products.