“In woods where shadows softly play, As winter wanes and yields to day, Tappers tread with gentle might, To tap the maples, day and night.
With drill in hand, they pierce the tree, And coax the sap so pure and free, Drip by drip, it starts to flow, A promise of spring’s gentle glow.
In sugar shacks where fires blaze, The sap transforms in golden haze, Boiled and reduced, it finds its form, A taste of nature, sweet and warm.
From tree to table, journey’s end, With every drop, a tale to lend, Of tapping trees and skies so blue, In maple syrup, dreams come true.”
Anonymous
Late winter brought a sense of anticipation to our homestead this year. Inspired by the age-old tradition of tapping maple trees and making maple syrup, we decided to join in on the fun and learn a new hobby.
With temperatures warming earlier than usual, the maple syrup season began ahead of schedule in Wisconsin. We learned the optimal timing in which to tap trees, can easily be summed up by the 20/40F temperature rule. Temperatures need to be below freezing at night and in the 40’s during the day for sap to effectively run. We also learned that a southern exposure “tap” was optimal due to the sun’s position in the winter sky and the warmth it brought to the sap flow in the tree.
Once we grasped the importance of timing, our attention turned to selecting the right maple trees. Trees with a diameter of 12″ to 20″ would receive one tap, while those over 20″ would accommodate two to three taps. It became evident that this hobby revolved around precise measurements and a keen eye for detail.
With our chosen trees identified and our tools at the ready—drills, spiles, tubing, and food-grade buckets— we embarked on our endeavor. With careful precision, we drilled no wider than 7/16th of an inch and kept our depth within 2 inches as we made our inaugural tap. Amidst the dormant winter woods beginning to stir, our maple buckets stood out, a vivid contrast against the landscape.
Processing Maple Sap: Boiling Down for Sweet Success
After accumulating several 5-gallon buckets of sap, we were relieved to rely on the snow for natural refrigeration until the weekend, when we planned to start the boiling process. Understanding that it takes about 40 gallons of sap to produce just 1 gallon of maple syrup, we prepared ourselves for the lengthy endeavor ahead.
We combined the contents of three of our buckets into a single large 16-gallon kettle and observed as the liquid boiled down, hour after hour, until we were left with nearly 2 gallons.
As the water slowly evaporated, the unmistakable golden hue of maple syrup emerged.
From Boil to Control: Bringing the Maple Magic Indoors
When we reached the 2-gallon mark, it signaled the time to transfer the syrup indoors to complete the process. This stage can transition from slow to fast unexpectedly, so having control over the heat became crucial.
Once we sieved the sap through synthetic fabric to eliminate minor impurities, we placed the syrup on the stovetop and initiated the finalization process.
Due to variations in elevation affecting the boiling point, the general guideline is to heat the syrup to 7 degrees above boiling. Therefore, we raised the syrup temperature to 219 degrees Fahrenheit, and then removed it from the heat. Then, it was time for the hydrometer to work its scientific magic.
A hydrometer gauges the density of a liquid and aids in determining the ideal density for maple syrup. Ensuring proper sugar density is crucial: if it’s too low, spoilage may occur, while excessive density can lead to crystallization. Through our exploration, we discovered that maple syrup, tested at 211 degrees Fahrenheit (known as the HOT test), should register at 59 on the hydrometer. The syrup cools quickly so it’s important to work quickly.
Finishing Touches: Filtering and Sealing
In the final stage, we double-filtered the syrup, reheated it to 190 degrees on the stovetop, and then poured it into sterile jars. By turning the jars upside down, we allowed the lids to seal naturally, preserving the syrup for future use.
"In maple groves where secrets hide,
We tap the trees, our hearts abide.
From tree to tap, the sap does glide,
A golden promise, sweet inside.
Through heat and steam, the sap transforms,
From liquid clear to syrup warm.
On pancakes stacked, the sweetness forms,
A taste of nature, pure and calm.
From tree to pancakes, hand in hand,
A journey sweet, across the land.
In every bite, the forest's grand,
A syrup's tale, forever planned."
Thank you so much for sharing. That was an interesting and fun read.
Thanks, Don!
Creative, detailed and an enjoyable read.
Nice job!
Jacqueline T.