Webinar: Tips for Making High Quality Maple Syrup

Tuesday, November 10, 6:30PM-7:45PM (on ZOOM)

$10 Berkshire Grown members/ $15 non-members

Join Cornell Maple Program’s Maple Specialist, Aaron Wightman, in a discussion on practices to eliminate off-flavors and strategies to amplify good flavors. Learn more.

Click here to register.

If you’ve tasted a lot of syrup, then you know there is tremendous variation in quality and flavor.  In this talk we will discuss practices to eliminate off-flavors and strategies to amplify good flavors.  We will also take a look at new methods developed by Cornell to make intense-flavored maple sugar from dark syrup and the potential use of this sugar in new value-added products. Read the Cornell Maple Program blog at  https://blogs.cornell.edu/cornellmaple/

Aaron Wightman conducts research in all aspects of maple production, marketing and forest management. He also supports the operation of the 7,000 tap research sugarbush at the Arnot Forest, and participates in extension and educational programs. Aaron’s research interests include improved sap handling processes, maple-based nutritional supplements, sugarbush silviculture, and the development of maple beer, wine and distilled spirits.