Saturday 26 March 2016

Mountsberg Sugar Bush


The plus about visiting Canada during March? That is when the maple syrup season is running! Montsberg Sugar Bush isn't a commercial property but a sort of State Park, where they have a small sugar bush to show how it is done, as well as some information on how it used to be done, and a chance to eat pancakes with lots of maple syrup! The ice was still in the trees when we arrived, and when the sun started warming things up it was quite spectacular to see it all cracking off and falling. So long as you weren't the one hit with the bigger icicles. 
They also had a little bit of a barn where you could pet a chicken and look at some bunny rabbits, goats and chooks, and an easter egg hunt out the back. 
Maple syrup is clear when it runs into the buckets, because of the water content. They have various methods of boiling off the water, and then there are three different grades of maple syrup - Light, Medium and Amber. Amber is the most maple syrupy flavour, light is the least. it takes 40 gallons of sap to make 1 gallon of maple syrup. Quebec makes about 90% of the worlds maple syrup. Which explains why it is super expensive in Australia!


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