“He worked on an osmosis system to cut the time to turn the sap to syrup.”
My cousin has a big maple syrup business in Western NY. On the same spot where his dad had a “sugar bush” vat with fire underneath, my cousin has a building with a reverse osmosis operation. The sap is piped from the trees straight into the building’s tank. Quite a change from what I remember from the ‘60s.
Definitely at the sugar-on-snow with donuts. Never heard the pickle angle, though.
The pickle is supposed to cut the sweetness of the sugar....one bite of each...as you consume. Goes great with hot spiced cider!
The drip gravity sap gathering must have increased production thousands fold. I’ll bet they can’t keep up with producing it to syrup b/c of the new volumes of sap.
I heard somewhere one man can work 500 trees in one day using the old buckets/pails; with the new drip-tube system he can do 15,00 trees in one day, by himself.