Late winter and early spring is maple season. The trees are still dormant; the temperatures rise above freezing during the day but drop back below freezing at night. With this fluctuation in temperature, the sap begins to flow as a vacuum is created.
The process includes the following steps:
- Watching weather patterns to choose the best time to tap.
- Tapping the trees and wait for the sap to collect in the buckets & bags.
- Collect the sap, which is about 2% sugar. This year our sap has been around 2.5% sugar. We use a refractometer to test this.
- Boiling the sap in the evaporator. As the water begins to evaporate, the sap becomes darker.
- The sap becomes syrup when it is 66% sugar. It can then be bottled.
Watch the maple syrup process.