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Published on Jul 8, 2014
Reverse osmosis uses a fine membrane while forcing sap under pressure, effectively removing much of the water from the sap and reducing the amount of boiling time and energy needed to make syrup. Steve Childs, Cornell University's Maple Specialist explains the process of reverse osmosis and the benefits this system provides to both the large-scale producer and the backyard producer alike. By running sap through a reverse osmosis system repeatedly, the sugar eventually becomes more and more concentrated, greatly reducing time in syrup production.