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sugarhouse3.jpg

Bio


Corey's Maple Orchard

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Bio


Corey's Maple Orchard

 

History

Corey's Maple Orchard was founded by Gary Corey in 2000. It started out as an 11,000 tap operation and now has grown to 80,000 in hopes of continuing to expand in the near future. In 2012 Gary built a brand new Sugarhouse. He designed it himself to be as efficient as possible. Gary has been sugaring since he was 7 years old. 

About

Corey's Maple Orchard is spread out over 10 different woods. We have pump stations at each woods and we pick up sap from each of these places with sap trucks. The sap trucks haul it back to the Sugarhouse where it then gets dumped into one of the concrete tanks. About 20,000 of the taps run directly to the Sugarhouse, the other 60,000 have to be picked up. After the sap is dumped into the tanks it then makes a pass through a reverse osmosis machine to bring the sugar content up to 15-18%. This speeds up the boiling process. The concentrate then goes upstairs to our concentrate tank room, the permeate water goes into a tank where it can be easily accessed for washing and rinsing the reverse osmosis machines after being used. From the concentrate tank the concentrate enters one of the two evaporators. It then passes through the evaporator warming up and creating more and more sugar. Once the concentrate hits the front pan of the rig it is then syrup and drawn off according to the amount of brix. The syrup then passes through a filter press before it enters a 55 gallon barrel or 350 gallon tote. The filter press makes sure that the syrup is clean and properly filtered.