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Maple Syrup


The sugar maple tree is native to Ohio. Earliest farmers in the area used the Maples on their farms to produce syrup.

By the 1850's, most of the syrup making activity was located on farms west of town on Loudon Street and Burg Street. The Loudon Crest Farms, owned by the Warner family, have been in operation since 1877. Sugaring season begins in late winter when days are warm and nights are below freezing. Sap begins to flow and trees are tapped. The sap collected must be cooked to evaporate out the water. Because the sweet water begins to losing its sugar content as it leaves the tree, cooking starts immediately. This is called "sugaring off," and in the past often featured a party at which townspeople and farmers would gather around bubbling sap kettles for a feast. Three hours of boiling produces the first syrup, with a production rate of about two gallons per hour after the initial take-off. The Warner's evaporator is wood fired, which requires about 20 cords of wood annually. The maple syrup must be packaged while it is hot and is now ready for pancakes! Our family produces between 100 to 150 gallons per season of finished product!

The Warner family and Loudon Crest Farms follows the US Department of Agriculture guidelines published in the Maple Syrup Producers Manual, and the ODNR guidelines which have remained the same since they began tapping.

Loudon Crest Farms Warner's Pure Maple Syrup since 1877 we have produced maple syrup on our farm Bob Warner (and family) and the Granville Kiwanis produce the best maple syrup around

Watch the video from youtube.