Farm Stand Farmer Feature: The Sweet Story of Hop City Maple
Emilia and John’s journey to becoming maple syrup producers was an unexpected endeavor as a response to their land's abundant maple trees and a passion for serving their community. Their story, much like sap that flows from their sugar bush, is rich and will leave you wanting more.
It all began in 2013 with just 19 trees and homemade equipment, though John had been known to experiment with his mother's pans growing up. Since then, the farm has flourished considerably. Emilia, a full-time engineer with the Department of Transportation for nearly 20 years, a mother of 3 and dog mom of 5, will arrive at the property after her primary job, joining John the entrepreneur, who had already started the boiling process which often lingered into the late evenings. “We are here all the time, doing absolutely everything,” Emilia recalls. That first year, they managed four gallons of syrup to share with friends and family.
Hop City Maple is on 104 acres of picturesque land with the Mourning Kill River running through it. Once home to a sprawling apple orchard. The property has witnessed generations of war and neglect before. The mother Maple responsible for the spawned sugar bush was, unfortunately, cut down but its legacy lives on as beautiful, four-foot-wide cookie coffee table. John and Emilia are true believers in revitalizing and preservation.
Hop City Maple’s history extends beyond the trees. Emilia recounts tales of John’s family’s 1780s homestead adjacent to Hopp City, which if you were wondering, came from the abundant hop growers throughout Ballston Sp
a during its genesis. The resurrection of small producers on this land is not only important to stewarding small farmers and the generations that come after but a tribute to the work that existed before.
The fertile, microbe laden soil lends to maple production that not many other maple farmers have the fortune to produce. Come February, these dormant trees are reawakened. The cold evenings and warmer days prompt peak sap production. Only healthy trees with a diameter of at least 10 inches are tapped, with careful attention to avoid previous tap scars.
From harvesting sap to producing the delectable maple sugar you love, every step requires meticulous effort, scientific knowledge and an attention to detail. Due to the short harvest window, there is no room for error or inefficiency.
Last year, John and Emilia, with the help of the community during their maple weekends, produced 300+ gallons of maple syrup. On a good day, Emilia estimates they can collect between 1,600 and 1,800 gallons of sap, which will boil down to 15-20 gallons of syrup. Confused about math? Believe it or not, maple syrup does not come straight from trees. The sap, a clear and watery substance, is reduced down into a pure sugar.
Innovation in the infrastructure has lent to the growth of their original vision. The utilization of a vacuum pump and a reverse osmosis water system, designed by Emilia and John, has created a rare product of Grade A Amber and Dark Maple Syrup. Hop City Maple is a wonderful example of innovation and perseverance.
John, with his knack for hands-on construction, even built their original sawmill, milling almost every piece of wood used in their initial setup from fallen pines on the property. Emilia brings her analytical mind and creativity to the operation. She explains the intricacies of the maple syrup production process, from the ideal weather conditions (freezing nights and warm days) to the importance of maintaining a two percent downhill grade on the tubing for optimal sap flow.
They use a releaser with a float switch that automatically dumps collected sap into the storage tank, maintaining a vacuum of sorts throughout the system. Cleaning the large storage tank is a hands-on affair involving a pressure washer, sump pump, dustpan, and buckets – a task Emilia herself undertakes. They even built their own reverse osmosis system using parts sourced from Facebook Marketplace and even a pump found on the side of the road. This system allows them to “cut” the sap, removing water and increasing the sugar content from 2% to 8-10%.
The details matter at Hop City Maple. They use a specialized grading device to ensure the quality and consistency of their syrup, understanding that darker syrups have a more pronounced maple flavor. Emilia also emphasizes the importance of filtering the syrup to remove naturally occurring minerals that can create “sugar sand.” They hot-pack the syrup into bottles at a precise temperature to preserve its quality.
The journey hasn’t been without its challenges. They started by selling their sap to another producer before deciding to take full control of the process. Emilia remembers a particularly hectic end of season when they had 1,500 gallons of sap in one week and drove to Rochester with baby Evelyn to purchase a small reverse-osmosis unit just to keep up.
Community plays a vital role in their success. Emilia and John are part of the local Maple Association, connecting with other producers to share knowledge and support. They participate in Maple Weekends, inviting the public to experience the magic of maple syrup production firsthand. They also partner with other local businesses, including nurseries and general stores (and Farm Stand’s like ours!) to sell their products.
Emilia and John have built Hop City Maple from the ground up, blending history, ingenuity, and a deep respect for the land. Their story is a testament to the sweet rewards of hard work and a passion for crafting a truly exceptional product.
We’re so proud to feature Hop City Maple’s exceptional products at our Farm Stand. From their pure maple syrup and creamed maple to their maple sugar and maple candies, every item reflects their commitment to quality and tradition. Be sure to stop by and savor the sweetness of their hard work! Please also return any reusable containers from their products to the Farm Stand so we can make a bigger impact on consumables and recycling locally!