story & photos by Gail K.
Welcome Back: part 2-Maple Syrup time.
Join me as I head back to the woods; it’s been 14 days since Scott tapped his maple trees & I’m curious to see just how much sap he has collected.
It’s sunny & despite no snow-it’s colder (slows sap collecting);
Remember his DIY sap boiler? It’s hot & the pots are full of boiling sap!! Looks like he started without me……
I don’t see Scott so I head out on my own–let’s see– weaving in and out of the trees—is this the way ?
With no snow or tracks- I’m looking into the woods, hoping to spot the pots —There’s one!!!!!
Jackpot!!! LOOK- There’s more over here; but they’re empty.
Things look familiar? ( Hint: 5 gal. buckets) The lack of snow has changed the landscape but allows us to lookmore closely at the details of tree tapping……Let’s review
Above: you can clearly see the tap is in the main line of the tree “foot.” The tree structures stand out today-
note size?? Not how tall but how big around-the diameter.
What’s this?? Scott has added a clamp to this tap—-I continue to walk around, enjoying the quiet noise of the woods. OH look- opportunity knocks & I won’t miss the chance again. Yup- letting the drop fall on my fingers I get a good taste of SAP WATER ?!#%
Suddenly– I hear a noise – Shhh— Bigfoot??
Wrong!!…….I have company; with Scott in tow, the kids have come to retrieve me….
Since the sap buckets are empty; we trek back to the boiler empty handed. Scott checks the pots daily & had collected
the full pots before my arrival; additionally, colder daytime temps has slowed the sap flow………..
Back at the boiler & with enough sap, he begins the process to boil the water out of the sap. It takes 30-40 gallons
of boiled down sap to get 1 gallon of syrup.
There are many techniques but Scott uses wood- building a fire to heat the sap in the boilers. Each batch different due
to the many variables: amount of water in the sap while maintaining an even, consistent heat.
With such a high water content; sitting in the buckets, out in the woods, the water in the sap will freeze.
Remember, we need below freeze temps @ nite? Since we are cooking today, Scott had set the jugs
in the sun & after a bit was able to pull the ice shells out; reducing some of the water …..less cooking time.
With the fire hot, we get down to business. Scott’s goal is to keep adding sap to the boil pots.
On the other hand- I will must try to take photos despite all the steam….. see how low level is in the top pot??
Time to fill ‘er up.!!!! Scott fills the top bowl with sap-
Adjusting the drip on each side, to maintain a steady flow into the boil pots. How clever is this set up???
Sitting the top bowl in the steam helps warm theincoming sap so as not to slow the boil- can you
see the condensation on the outside of bowl??
we wait, we watch ( I would rather be fetching);
adding more sap as needed; achieving a good rolling boil.
still waiting & watching (well some of us) -Scott speaks to the many variables in both collecting & processing.
Like making candy; too hot, too long & a batch gone wrong- crystalizing. do you see the color changing??
Below: the finished product from an earlier batch- note the rich amber color; the consistency has
changed too & yes I got to sample. As I let the “syrup” slowly move over my taste buds, I compare the flavor &
sweetness to store bought- it tastes like _______
OH my, look at the time!! There is much more to boil but I have to go. Did I forget to tell you how it tasted???
I think I will wait & let you answer that for yourself. Scott has offered to let me have some to share at our meeting-
–until then-envision a stack of warm pancakes, syrup running over the sides & pooling in the plate…….YUM
What a fun experience- THANK YOU SCOTT!!!
Monroe County Master Gardener Association 