Making birch syrup truly is a labour of love since it is one of the rarest gourmet food products in the world, and one of the most difficult to produce. Birch sap is a natural boreal forest product, which is collected and then reduced to syrup, by using the same method as processing maple syrup.
The saps sugar content can range from 0.5 to 1.5%, depending on the geographic location and weather conditions. These elements also affect the quantity of sap needed to process one gallon of syrup. Depending on where the sap is collected it could take from 100 to 150 gallons of sap to make one gallon of syrup. We found our average is a 0.93% sugar content and it takes an average of 125 gallons of sap to produce 1 gallon of syrup. In contrast maple syrup is 40 to 1.
For the 10-21 days that we do our harvesting, we will collect between 500-700 gallons of sap per day. The birch trees were tapped and each tree is connected using tubing. Once the sap begins to flow it is "helped" along the tubing with the use of vacuum. The sap flows to the facility and is concentrated using reverse osmosis. It is then stored for evaporation. The sap must be evaporated quickly as it can spoil easily if the temperatures are higher than 5 ᵒ C. During the entire process the sap has been filtered from the collection to the final product.
The sap is boiled in the evaporator and once the sugar content reaches 32% it is transferred to a finishing pan. Once the sap has reached the syrup stage of 67% it is immediately bottled, capped and labeled by hand which allows it to hold its signature taste of molasses and spice for you to enjoy.