Maple Hill Farm is now
introducing the Infinity Spile™, a newly designed small diameter
stainless steel spile. It
fits a tap hole of 5/32 inch and standard maple tubing measuring 5/16
inch. The new spile also
includes two red o-rings, both for an improved seal with maple tubing
and better visibility of the spile.
Composed of stainless steel rather than plastic,
the Infinity Spile™ can be fully ultrasonically cleaned, and
therefore reused indefinitely. Reuse
makes it more economical for long-term maple production and it also
forgoes the time and labor that is required every year for removal and
replacement of plastic spiles.
The Infinity Spile™
requires a smaller tap hole than a traditional spile does, which takes
less time and effort to drill. It
also causes less stress for the tree, as a smaller hole is more
quickly healed and presents less risk of bacterial and fungal
The amount of sap flow
is entirely dependent on the weather conditions of a given year and
there is no such thing as a miracle spile that will guarantee
excellent sap flow every year. Although
it can’t turn a bad year into a good year, the Infinity Spile,
despite its small diameter, is capable of obtaining the same amount of
sap as a larger spile. The
table below displays eight years of production figures for the
Infinity Spile as used by Maple Hill Farm.
Gallons of Syrup
Each spile costs $3.00.
Used plastic spiles can be turned in for 10 cent discounts
(limit one discount per Infinity Spile).
All plastic spiles received will be recycled.
If 300 or more Infinity Spiles are ordered, free shipping is
provided along with a lightweight hammer and two 5/32 drill bits at no
extra charge. The
is guaranteed against any defects in material or workmanship.
Maple Hill Farm is
also offering a new combination maple fitting for only $0.29. This
piece functions as a cap for 5/16 inch plastic tubing, that is used in
the collection of sap from maple trees.
The wider dimension allows it to fit snugly around the pipe,
rather than inside like traditional plugs do.
The wider dimension and placement around the outside of pipe
provides a significant advantage over a traditional plug.
This piece will not stretch pipe while it is in place for
months throughout the year. This
reduces the likelihood of sap leakage the next year when the pipe is
put to use again on the spile. It
also reduces the labor of having to sever stretched ends of pipe
before each season. The cap also includes a clip type fastener that
allows the pipe to be folded and attached to itself for practical
off-season placement. Additionally,
this cap serves a second function as a plug for some traditional
spiles. Serving as a plug, this piece can help keep spiles clean for
the next year and also serve as an airtight seal when the entire
tubing system is cleaned at the conclusion of the maple production
More information can
be found by contacting us at (518)-234-4858 or emailing at email@example.com
evaporator that boils off the water from the sap has a
fire that is 3000 degrees and burns 1/2 a ton of slab wood
an hour. This is the fire box of our evaporator that is
weather changes to warm days in the 40s and cool nights in the
20s, the sap starts to flow. The trees are tricked by the
into thinking that it's spring by day and winter at night. During
the day, they send their sap to the top of the tree, on it's way
up we "tap" some
of it, not harming the tree in the process. At night, the tree
sends its sap back down to the roots thinking it's winter again.
day we begin the cycle again. This continues until it warms up
during the night as well as the day, then the sap stays up in the
the season is over. Sap season may last up to six weeks in a good
To make sure the syrup is syrup and determine the grade (or color)
we use a hydrometer and grading kit.
Every day during Sap Season we bring the sap
to the Sap House and "boil
it down". The sap gets boiled until it's over 219 degrees
; its density changes and the sugar in the sap concentrates while
water evaporates. It's tricky business because sap can burn easily
and be ruined.
Nowadays we use finishing pans to complete the process,
readying the syrup for bottling. We test for grade by color and
bottle accordingly. Usually the first syrup produced in the season
is the lightest, which we call Light Amber. Then, as the season
progresses, the darker syrups are produced. This is due to the bacterial
in the sap, which is due to warmer days. Luckily, maple trees produce
a harmless bacteria that is burned off during boiling.
is the hot syrup coming off the finishing pan and being filtered
for the last time. We are filtering out the sugar sand or
minerals that are present in the syrup. This sugar sand if left
wouldn't affect the flavor but would make it cloudy
give it a granular texture.
The syrup is then bottled in the custom jugs used at Maple Hill Farm. The syrup is
at 180 to 200 degrees when it
is bottled. It's about midnight, a typical time to be bottling
The Maple Syrup on your pancakes today is Pure,
produced only by boiling out the water and is actually beneficial
to your health as a sugar substitute.
This spring, come and visit your local Sap House
or come to Maple Hill Farm and join in this time-honored tradition