535 S 500 E
Avilla, IN 46710
Phone: 260 636-2073
Sugaring season in Northern Indiana generally runs from early February through March. This time frame is totally weather dependant and may vary. We love to have visitors, but ask you to call ahead and check on conditions in the sugarbush. Tours are available throughout the year by appointment and limited to small groups. Call for more details!
Maple Acres is proud to be a member of Indiana Maple Syrup Association, Noble County Tourism Bureau and Indiana Marketmaker.
Maple acres is registered with FDA and is a licensed Food Retail Establishment facility.
In late winter, several days before temperatures begin a freeze and thaw cycle, tapping of 1400 trees begins. We drill 5/16 diameter holes with cordless drills about 1-1/2" deep in mature Sugar Maple or Black Maple trees.
The raw maple sap is taken to Maple Acres, checked for sugar content (usually about 2%), transferred to storage tanks and then processed through the reverse osmosis machine. This removes a majority of pure water which we save for cleaning and also pumps the condensed sap into the overhead supply tank . The sap is then approximately 8% sugar which dramatically decreases the boiling time to make maple syrup.
Using a probe in the final syrup pan, an automatic draw-off controls the exit temperature of the syrup to 1/10 of a degree. The control must be adjusted by the operator for changes in barometric pressure. Generally, the syrup leaves the evaporator at 219 degrees Fahrenheit. Brother-in-law Ned waits to move the filled stainless kettle to the kitchen finishing area.