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Local teen runs his own maple sugaring enterprise

Nick Perrone, 18, is one of few young maple entrepreneurs in NYS

Nick Perrone, a Senior at Warrensburg High School, heads out of his sugarhouse to collect sap to boil into Maple syrup. Conducting an operation that includes 500 taps, Perrone is considered one of the youngest full-scale maple entrepreneurs in New York State.

Nick Perrone, a Senior at Warrensburg High School, heads out of his sugarhouse to collect sap to boil into Maple syrup. Conducting an operation that includes 500 taps, Perrone is considered one of the youngest full-scale maple entrepreneurs in New York State. Photo by Thom Randall.

— When most teenagers head home these days after studying in school all day, they relax with a video game or another form of recreation.

Not Nick Perrone of Warrensburg High — he heads into the woods behind his home to collect maple sap, check lines of his vacuum-operated sap-collection system, and perhaps split some wood and boil down some maple syrup for sale.

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During a tour of his sugarhouse, Nick Perrone talks about the features of a Maple syrup evaporator he modified, explaining how he’s planning to quadruple his production by next year.

Perrone, 18, operates his own maple syrup production enterprise on Truesdale Hill Road, and some say he may be the leading maple entrepreneur of his age in the state.

He now is tapping 500 trees — a considerable expansion from his prior two years in maple syrup production.

March 29, Perrone gave a tour of his sugarhouse and outlying facilities as he collected sap and readied his evaporator and other processing equipment for the heavy sap flows expected over the next few days.

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Nick Perrone, 18, of Lake George collects sap from a tree near his Lake George home to boil down into Maple syrup. Perrone taps hundreds of trees, and he plans on expanding to 2,000 taps by next year.

“I mix tradition with efficiency,” Perrone said as he showed off his wood-fired evaporator with a turbocharged firebox he fashioned to provide for even, consistent heat under the sap tank.

“There’s something special about maple syrup that’s been boiled down over a wood fire,” he added.

The modern aspects of his setup include a clear filter press for maximum purity and convenient monitoring, Perrone said as he emphasized he’d be seeking blue ribbons for his syrup’s taste, clarity and quality at upcoming competitions.

Behind his house, his “sugar bush,” or the stand of maple trees he outfits with 260 taps, is spread over 30 acres. Some of the land belongs to neighbors who are helpful in his enterprise, he said. Perrone also has about 260 other trees tapped in plots several miles away between Warrensburg and Lake George. Perrone plans on processing about 1,000 gallons of sap per day this year. To transport the sap back to his sugar house, Nick has outfitted a one-ton dump truck with a 300-gallon sap tank.

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