Maple SyrupMaple Syrup

I.I. When WhenA.A. Late Winter - Early Spring Late Winter - Early Spring

B. B. 4 - 8 week season, depending on the 4 - 8 week season, depending on the weatherweather1. 1. Temperatures need to fluctuate from Temperatures need to fluctuate from above and below freezing for sap to above and below freezing for sap to ‘flow’‘flow’

Maple Syrup

Maple SyrupII.II. How to Collect Sap How to Collect Sap

A.A. Select Proper Tree Species Select Proper Tree Species -Maple Family - -Maple Family - AcerAcer

1. 1. Sugar Maple - Number one choiceSugar Maple - Number one choicea. a. Highest Percent SugarHighest Percent Sugar

2. 2. Black MapleBlack Maple

3. 3. Red MapleRed Maple

4. 4. Silver MapleSilver Maple

Maple SyrupB.B. Number of tap holes depends on Number of tap holes depends on

the diameter of the treethe diameter of the tree

Circumference in InchesCircumference in Inches TapsTaps

31-4731-47 11

47-6247-62 22

63-7863-78 33

78+78+ 44

Maple SyrupC.C. Drill 2” into the tree with a 7/16- Drill 2” into the tree with a 7/16-

inch bitinch bit1.1. Hole will go into the trees Xylem layer Hole will go into the trees Xylem layer

Maple SyrupD.D. Hole should be Hole should be

drilled with a slight drilled with a slight upward angle so upward angle so that sap can easily that sap can easily flow outflow out

Maple SyrupE.E. Spile is then insert to maintain the Spile is then insert to maintain the

tap hole and to allow sap to flow outtap hole and to allow sap to flow out

Maple SyrupF. F. Splies hooked to buckets or plastic Splies hooked to buckets or plastic

tubingtubing

Maple SyrupG. G. Commercial OperationsCommercial Operations

1.1. Numerous Spiles hooked to single Numerous Spiles hooked to single line with vacuum pumpline with vacuum pump

Maple SyrupIII. III. What is SapWhat is Sap

A. A. Sterile liquid of water and nutrients Sterile liquid of water and nutrients that the tree needs prior to buds that the tree needs prior to buds opening and leaf-outopening and leaf-out1. 1. Produced during photosynthesis the Produced during photosynthesis the previous growing seasonprevious growing season

2. 2. When collected it is clear, colorless When collected it is clear, colorless liquid with only a hint of sweetnessliquid with only a hint of sweetness

Maple SyrupB. B. Exact biochemical composition Exact biochemical composition

depends on the previous growing season, depends on the previous growing season, soil conditions, tree health, time of yearsoil conditions, tree health, time of year1. 1. Only during non-growing season is plant Only during non-growing season is plant

energy stored as sugar (Sucrose). energy stored as sugar (Sucrose). Remainder of year it is stored as starch.Remainder of year it is stored as starch.

2. 2. Believed to help lower freezing point of Believed to help lower freezing point of waterwater

Maple SyrupC.C. 1-10% of Sap is solids - amino 1-10% of Sap is solids - amino

acids, proteins, salts, hormones, acids, proteins, salts, hormones, silicate, etc.silicate, etc.1. 1. As sap is boiled these solids As sap is boiled these solids

precipitate out of the liquid - it is precipitate out of the liquid - it is known as ‘Sugar Sand’known as ‘Sugar Sand’

Maple SyrupD.D. Each tap could produce as much as Each tap could produce as much as

1 gallon of sap in a single day and 1 gallon of sap in a single day and up to 10 gallons over the course of up to 10 gallons over the course of the ‘Sugar Season’the ‘Sugar Season’

Maple SyrupIV.IV. Evaporation Evaporation

A.A. To make syrup you simply boil the To make syrup you simply boil the sap for a long period of time, sap for a long period of time, evaporating the excess water, until the evaporating the excess water, until the concentration of sugar reaches 66concentration of sugar reaches 66° ° BrixBrix

-100 pounds of maple syrup at 66-100 pounds of maple syrup at 66° ° Brix contains 66 pounds of SugarBrix contains 66 pounds of Sugar

Maple SyrupB. B. Sap should be boiled as soon as Sap should be boiled as soon as

possible after harvest. The sap can possible after harvest. The sap can spoil if not boiled soon enough.spoil if not boiled soon enough.

C. C. Evaporation is normally done in Evaporation is normally done in very shallow pans to increase the very shallow pans to increase the surface area and speed the process surface area and speed the process alongalong

Maple SyrupD.D. Approx. 40 gallons of sap = 1 Approx. 40 gallons of sap = 1

gallon of syrup from Sugar Maplesgallon of syrup from Sugar Maples1.1. So 39 gallons of water must be So 39 gallons of water must be

evaporatedevaporated

2.2. If one - 1’ square pan is used, it would If one - 1’ square pan is used, it would take approx 40-50 hourstake approx 40-50 hours

3.3. If one - 3’ square pan is used, it would If one - 3’ square pan is used, it would take approx 9-18 hourstake approx 9-18 hours

Maple SyrupE. E. Approx. 60 gallons of sap = 1 Approx. 60 gallons of sap = 1

gallon of syrup from Red Maplesgallon of syrup from Red Maples

F.F. ‘Finished Syrup’ boils at 7.1 ‘Finished Syrup’ boils at 7.1°F °F above the boiling point of water above the boiling point of water because of the sugar concentrationbecause of the sugar concentration

Maple SyrupG.G. Syrup Grade Syrup Grade

1.1. Syrup quality is graded by color Syrup quality is graded by color

2.2. Thin lightly colored syrup is Thin lightly colored syrup is considered the highest quality, while considered the highest quality, while thick dark syrup is considered the thick dark syrup is considered the lowest.lowest.

Maple Syrup3.3. Though some environmental conditions Though some environmental conditions

play a role, quality is mostly determine play a role, quality is mostly determine by how quickly the evaporation process by how quickly the evaporation process happenshappens