In parts of the northern USA and lots of spots in Canada, this time of the year is Maple Sugar season filled with lots of hard work and hoping for ideal weather conditions. If you’d like a terrific short intro to the process along with some fabulous old photos, see @EllieK and @stevenkennard slideshow presentation! #MapleSugarhttps://mstdn.ca/@EllieK/112196213564565193
My 2024 maple sugaring season has ended and we got 30 liters of sap. There were 2 additional liters that I tossed because it had soured and big, meaty moths had drowned in it. I harvested 36 liters in 2023.
I tapped the tree 2/1 and took the bucket down on 3/17. The height of the flow was 2/3 to 2/10.
After boiling we ended up with a little over 1.5 pints of syrup. Lots of work for not a lot of syrup which explains why this stuff is so expensive!
Tapped our Sugar Maple this weekend. I remember when, due to much colder temps, I wouldn’t until late February. But now the sap is usually running by late January, if not earlier. Last year we collected 35 liters of sap which, after boiling down, produced a quart of syrup.
Looking at the upcoming forecast it should be a good week for sap flow.