{"id":91,"date":"2015-02-11T22:04:02","date_gmt":"2015-02-11T22:04:02","guid":{"rendered":"http:\/\/erablierewesthill.ca\/?page_id=91"},"modified":"2026-02-02T22:14:34","modified_gmt":"2026-02-02T22:14:34","slug":"saison-2015-season","status":"publish","type":"page","link":"https:\/\/erablierewesthill.ca\/?page_id=91","title":{"rendered":"Saison 2015 Season"},"content":{"rendered":"
\"Les<\/a>
Les treize premi\u00e8res ann\u00e9es! The first 13 years!<\/figcaption><\/figure>\n

2015 sera notre quatorzi\u00e8me anniversaire de production de sirop d\u2019\u00e9rable, beurre d\u2019\u00e9rable et tire d\u2019\u00e9rable!\u00a0\u00a0 L\u2019attente du printemps nous rend f\u00e9brile et nous pensons d\u00e9j\u00e0 aux bonnes recettes que nous ferons, ainsi qu\u2019aux nombreuses visites que nous aurons tant de la famille que de nos amis.\u00a0 La cabane \u00e0 sucre de l\u2019\u00c9rabli\u00e8re West-Hill est ouverte lorsque la barri\u00e8re est ouverte!\u00a0 Venez faire un tour, faire de la raquette et bien sur repartir avec un litre ou deux de sirop d\u2019\u00e9rable cuv\u00e9e 2015.\u00a0 Le beurre d\u2019\u00e9rable ou le chocolat fourr\u00e9 au beurre d\u2019\u00e9rable sera aussi disponible d\u00e8s l\u2019ouverture.\u00a0 N\u2019oubliez pas nous ne servons pas de repas de cabane. Appelez-nous avant de vous d\u00e9placer au 450-292-3338 sinon hors saison au 450-379-5238. \u00a0Les photos qui suivent sont prise cette ann\u00e9e et misent \u00e0 jour le 13 avril.<\/p>\n

EN: The 2015 maple syrup production will be our 14th anniversary!\u00a0 Maple syrup, maple butter and maple toffee will be available soon.\u00a0 Of course when spring comes we get excited and we think of all the great recipes we will be making, and all the great visits we will have from friends and family alike.\u00a0 The West-Hill Sugar Shack will be opened when the gate is opened!\u00a0 Maple butter and chocolates stuffed with maple butter will be available as soon as we open this year.\u00a0 Don\u2019t forget we do not serve meals on site, but call us ahead of time before you come to meet us at 450-292-3338, out of sugaring season we can be reached at 450-379-5238. \u00a0The following pictures are taken this year and have been updated on April 13th.<\/p>\n

\"Entaille<\/a>
Entaille typique d’une \u00e9rable \/ Typical tapped tree with spigot and tubing<\/figcaption><\/figure>\n
\"Test<\/a>
Test de Vacuum, tout va bien! \/ Vacuum is used to drain main lines.<\/figcaption><\/figure>\n
\"Les<\/a>
Les quatres maitres lignes qui arrivent au Pump House. \/ The four main lines that go to the pump house.<\/figcaption><\/figure>\n
\"Cadran<\/a>
Cadran nous indiquant la perte de vacuum (s’il y en a!) au bout des maitres lignes. \/ End of lines gauges to see if any vacuum is lost<\/figcaption><\/figure>\n
\"Rel\u00e2cheur<\/a>
Rel\u00e2cheur neuf pour 2015! \/ Brand new receiving release<\/figcaption><\/figure>\n
\"La<\/a>
La salle des machines ou la pump house, vacuum \u00e0 droite, relacheur \u00e0 gauche \/ New vacuum and new releasing equipment for 2015!<\/figcaption><\/figure>\n
\"Le<\/a>
Le r\u00e9duit avant d’arriver au sirop, avec un petit gin c’est bon! \u00a0This is almost syrup, it can be mixed with gin for the workers’ break!<\/figcaption><\/figure>\n
\"Andr\u00e9<\/a>
Andr\u00e9 et Luc qui analyse la situation! \u00a0Andr\u00e9 and his son in law assessing the sugar situation<\/figcaption><\/figure>\n
\"Vue<\/a>
Vue du feu avec la porte ouverte. \/ View of wood stove evaporator with open door<\/figcaption><\/figure>\n
\"\u00c0<\/a>
\u00c0 gauche l’\u00e9vaporateur, \u00e0 droite le finiseur… \/ Left is the main evaporator, right is the finishing pan<\/figcaption><\/figure>\n
\"Lise<\/a>
Lise qui s’assure que \u00e7a soit parfait! Andr\u00e9 prend un break…\/ Lise is making sure all is perfect while Andr\u00e9 rests…<\/figcaption><\/figure>\n
\"On<\/a>
On sort le sirop \u00e0 presque 217F. Une premi\u00e8re filtration, attention c’est chaud! \/ \u00a0Maple syrup is poured and filtered around 217F for the first time, watch out it is very hot!<\/figcaption><\/figure>\n
\"Quand<\/a>
Quand \u00e7a bouille tout va bien et quelle bonne odeur! \u00a0When it boild the smell is incomparable to anything in the world!<\/figcaption><\/figure>\n
\"\u00c7a<\/a>
\u00c7a c’est le meilleur cette ann\u00e9e! Les sourires en disent long! \/Smiles that says This is the best this year!!! Those smiles are genuine!<\/figcaption><\/figure>\n
\"Lise<\/a>
Lise qui empote le sirop, la derni\u00e8re \u00e9tape cruciale! \/ When Lise is pouring the final product in your jars…\u00a0<\/figcaption><\/figure>\n
\"Eric<\/a>
Eric et Andr\u00e9 Paris, am\u00e8nes-en des d\u00e9fis! \u00a0The two brothers ready for more projects!<\/figcaption><\/figure>\n
\"Un<\/a>
Un chalumeau et une chute \/ A spigot and a connecting tube<\/figcaption><\/figure>\n
\"L'eau<\/a>
L’eau d’\u00e9rable a presque 3% de sucre \u00e0 l’\u00e9tat brut. \/ Raw water has almost 3% sugar content<\/figcaption><\/figure>\n
\"Le<\/a>
Le bac d’eau d’\u00e9rable
The holding tank for sap<\/figcaption><\/figure>\n
\"Bouteille<\/a>
Bouteille de 500ml, sirop dor\u00e9 exceptionnel! \/ 500ml bottle with exceptional amber syrup!<\/figcaption><\/figure>\n
\"Mario<\/a>
Mario le bouilleur et homme \u00e0 tout faire! Mario the boiler and round about helper!<\/figcaption><\/figure>\n

 <\/p>\n

\"M\u00eame<\/a>
M\u00eame Veeki le chien aide pour faire les sucres… grosse journ\u00e9e dans la neige molle! \u00a0When tapping in soft snow, even Veeki is there to help the family!<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

2015 sera notre quatorzième anniversaire de production de sirop d’érable, beurre d’érable et tire d’érable!   L’attente du printemps nous rend fébrile et nous pensons déjà aux bonnes recettes que nous ferons, ainsi qu’aux nombreuses visites que nous aurons tant de la famille que de nos amis.  La cabane à sucre de l’Érablière West-Hill est ouverte … Continue reading Saison 2015 Season<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":139,"menu_order":10,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-91","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=\/wp\/v2\/pages\/91","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=91"}],"version-history":[{"count":6,"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=\/wp\/v2\/pages\/91\/revisions"}],"predecessor-version":[{"id":123,"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=\/wp\/v2\/pages\/91\/revisions\/123"}],"up":[{"embeddable":true,"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=\/wp\/v2\/pages\/139"}],"wp:attachment":[{"href":"https:\/\/erablierewesthill.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=91"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}