Member Profiles/Fall Tour Stops

Stop #1
Bates Maple Syrup

Fred and Cathi Bates operate Bates Maple Syrup with the help of many family members, which is how it has been done since about 1904. Fred’s grandfather, Carl Christensen, ran the operation way back then and it has changed a lot since he first made syrup. The farm's original sugar house stands in the woods but now the syrup is made in a sugar house just outside the backdoor of their home. The original sugarhouse had no water or electricity, and the new one has all the amenities. Fred puts in about 1200 taps but is looking to expand that number as he adds tubing to some of the woods. In the 1970’s, Fred was running 2 large evaporators, one wood fired and one fuel oil.

Stop #2
Kistlercrest Farms

Do you know of many two-man operations that produce 1500-1800 gallons of syrup without hiring extra help? When you visit this operation you will see how it’s possible. Their modern sugarhouse has time saving ideas that would baffle their great-grandfather. Ron and Dan Kistler are third and fourth generation sugarmakers of a 111 year old operation. Originally wood fired and all buckets with a few hundred taps, this operation has seen oil fire and buckets, then oil fire with buckets and tubing. They currently boil on a 5x14 Waterloo-Small propane evaporator with hoods and pre-heater and an R/O. The family woods has 1200 taps on vacuum tubing, and they rent another 4000 taps which are on gravity tubing. Sap is also purchased from another 1400 taps to total 6600. The operation retails syrup, candy, cream, sugar and chocolates at the farm and also delivers to several markets elsewhere. Fruit farming takes up the rest of Ron's and Dan’s free time!

Stop #3
The Maple Haus

After moving back to the family farm in Ludington in 1993, Terry and Heather Coleman (mostly Terry) got a silly itch to make syrup. It had been 21 years since Terry flat-panned syrup with his grandfather as a kid. The year 1994 brought a 1950’s King evaporator (2’x6’) and 100 buckets, which produced a whole 28 gallons. By 1999,330 taps with half on gravity tubing were being boiled on a 2’x8’ Grimm wood fired rig. Currently the operation runs 75% gravity tubing on 475 taps averaging about 180-200 gallons per season. All Taps are rented and sap is hauled to the sugarhouse at the farm. A gas finisher and filter press round out the sugarhouse. Boiling is currently done on a 2’x9’ Grimm wood fired rig with steam hoods and pre-heater. Sales are done at the farm and other retail markets.

Stop #4
Shafer Farms

Gerald and Bernice Shafer continue to run the syrup operation at Shafer Farms which Gerald’s father started in 1942. The woods on the family farm have been their sap source since the beginning. From a flat pan and a few taps in 1942, they have grown the operation to 1200 taps which are all on buckets. A 4’x16’ Leader evaporator with steam hood, pre-heater and oil burners is currently used along with a filter press and gas finishing unit. The syrup operation is a tiny part of this very large farming operation on which grows several hundred acres of field crops like asparagus and pumpkin squash.

Stop #5
Aiken Sugar Bush

Bernard Aiken began producing syrup in 1998. He began with a 2x6 oil fired evaporator and 150 buckets. He must have really had a lot of fun because by 2000 he had a 40”x10’ Grimm oil fired rig and had increased to 1500 taps on tubing. 2004 brought a new R/O and some sleep to the Aiken’s household. Currently the operation has 1800 taps on tubing with many on vacuum. Sap is also purchased from another 700 taps. A gas finisher, filter press and water jacketed canner make a nice complete operation. The Aiken’s sell their product at home and at several retail outlets.