Another season of small scale spring sugaring has come to a close. Today I finished boiling down the sap I have been collecting.e. This year was not the greatest season I experienced, but bountiful enough to continue the experience and reap the harvest. We had an early warm spell that accelerated the swell of the buds, when we had a longer stretch of good sap collecting weather (below freezing at night and above freezing during the day), the buds warmed up enough to "pop." When this happens the sap gets a bit cloudy and it can subtly affect the taste of the syrup. This too is when the tree needs the sap to form the leaves.
I did collect about 20 gallons, which equates to about a full 8-10 hours of boiling. I was happy with my yield this year - and the time commitment was manageable given other things pulling me in different directions this weekend.
I had opportunity to share what I have learned over my years of small scale spring sugaring with a larger audience as well. Check out my post on mothering.com to learn a little more: