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The Palmateer Sugar Bush was first tapped in the early 1940's by Stephen's grandfather, Ross Palmateer. Back then it was tapped using the old fashioned spoil and bucket. It soon became a family legacy. As "Pa" got older, his son Larry Palmateer (Stephen's father) began to take over running the family bush in the early 70's, still boiling down the sap using the good old wood burner. 

 

The Palmateer Sugar Bush was first tapped in the early 1940's by Stephen's grandfather, Ross Palmateer. Back then it was tapped using the old fashioned spoil and bucket.

As "Pa" got older, his son Larry Palmateer (Stephen's father) began to take over running the family bush in the early 70's, still boiling down the sap using the good old wood burner.

 

Today the sugar bush is run by Stephen Palmateer and his dad Larry. They have about 5000 taps to date, all connected using modern technology which includes four seasons pipe line and vacuum pumps. The sap is then transferred through a reverse osmosis machine which takes 70% of the water out of the sap before it is then boiled down in a state of the art evaporator. The sugar bush is open during the sap season.

 

Today the sugar bush is run by Stephen Palmateer and his dad Larry. They have about 5000 taps to date, all connected using modern technology which includes four  seasons pipe line and vacuum pumps.

The sup is then transferred through a reverse osmosis machine which takes all the water out of the sap before it is then boiled down in a state of the ark evaporator. The sugar bush is open during the sap season.