Welcome to the site and hobby, business, addiction. We are located just south of you. We have been a family operation since the early '40s with my Great Grandfather on his farm. My Grandfather built the sugar house we currently use in the '70s. Our land is in land use and has been for many years. Two years ago we were likely making enough so retail we could sell the syrup and make over $1000. This is a threshold to be eligible for a farm. Last year we hit that mark with selling wholesale to Bascoms. I would like to know a little more as well. I am looking to expand only enough to cover property taxes and costs of the operation for the most part, maybe to help with some equipment upgrades. In the research I have done I believe you need to register with the FDA...check on this site for other references to the topic. You can visit the Vermont Maple Sugar Makers Association for other tips.
What size evaporator and ro did you end up with.
Good Luck,
Mike
Tapping since 1985 (four generations back to early to mid 1900s). 200-250 taps on buckets and then tubing in the mid 90s. 2013- 275 taps w/sap puller 25 gal. 2014-295 taps w/sap puller 55 ga. (re-tapped to vacuum theory) 2015-330 taps full vac. 65 gal, 2016-400 taps 105 gal, 2017-400 taps 95 gal. 2018-additional 800' mainline and maybe 400 new taps for a total near 800 taps. 2x6 Leader WSE (last year on it) supported by a 250 gph RO.