Using a Murphy cup and hydrometer, students worked toward the ideal 66.9% sugar concentration required for finished syrup.
Because the smaller sap yield fell short of the 100–150 gallons needed to operate the program’s larger evaporator, which was purchased through grant funding, students adapted, using smaller-scale methods to complete the process.
What began with a winter tree tap has turned into a fullscale learning experience, as Wessington Springs High School agriculture students recently completed the next phase of their maple syrup project, boiling raw sap into finished syrup.
What began with a winter tree tap has turned into a fullscale learning experience, as Wessington Springs High School agriculture students recently completed the next phase of their maple syrup project, boiling raw sap into finished syrup.Under the direction of Vo-Ag instructor Brady Duxbury, students collected nearly 25 gallons of sap from five tapped trees around Wessington Springs, tho...
