Hands-to-Work crews maintain the sap lines in the sugarbush and cut and stack cords of wood in the fall to prepare for the sugaring season. When the sap starts to run in early spring, crews work long hours collecting it in large vats. Fresh, it contains less than 2% sugar. The is boiled, evaporating at a rate of 100 gallons per hour, until it reaches a sugar content of about 67%. The resulting syrup is filtered at least three times and bottled for your pleasure.