By the standards of modern maple sugaring, the Courser brothers’ operation isn’t exactly high-tech. No vacuum pumps, no reverse osmosis, no digital timers. But their gravity-fed tubes leading into barrels and tanks, with sap boiled down in a sugar…
By the standards of modern maple sugaring, the Courser brothers’ operation isn’t exactly high-tech. No vacuum pumps, no reverse osmosis, no digital timers. But their gravity-fed tubes leading into barrels and tanks, with sap boiled down in a sugar…
