DOAG: Maple Sugar Houses

Maple Sugar Houses Open to the Public
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To receive a paper copy of the brochure, please send a self-addressed stamped envelope to: Connecticut Department of Agriculture - Marketing Division, 165 Capitol Avenue, Hartford, CT 06106 Tel. (860) 713-2503.
 During the second weekend in March tour the following Hebron Sugarhouses:  Hope Valley, Wenzel, Woody Acres Sugarhouses and Winding Brook Sugarhouses. See Connecticut Maple Syrup being made. Enjoy sugar-on-snow, maple baked goods, a pancake breakfast, plus much more. It is a weekend for family enjoyment! For information call 860-649-0841 or (860)228-0246. E-mail: or visit
{maple logo} Visit the Maple Syrup Producers Association of Connecticut website!
Maple Grades
Light Amber or Fancy Grade:  A mild maple taste and is made early in the season. This is considered best for fine maple candy.
Medium Amber: More maple flavor and is made about mid-season.
Dark Amber: Slightly darker and with a stronger maple flavor, is fast becoming a favored table syrup.

Maple Facts
The sugar maple and black maple are the most common trees tapped to produce maple syrup. A tree should be from 30 to 40 years old before tapping and more than 10 inches in diameter.
As a rule of thumb, a tree can give as much as a gallon of sap for each tap it has per day.
Maple sap is a colorless liquid with a light, sweet taste. Through boiling, the maple taste and amber color are formed. It takes between 30 to 40 gallons of sap to make one gallon of syrup.