Simple Maple Syrup Facts
Sap being removed from a Maple tree does not harm the tree.
Sap suitable for making maple syrup is produced during the spring when daytime temperatures are above freezing while nighttime temperatures are below freezing.
Syrup season is about six weeks long.
At the end of each season, taps are removed from the tree; the tree then heals, closing off the holes.
Properly cared for Sugar Maple trees can be tapped at 40 years of age, and will yield sap for 100 years or more.
Lighter colored maple syrup has a more delicate flavor than the darker, more “robust” maple flavored variety.
Boiling down maple syrup and pouring it into molds for hardening produces pure maple candy.
Boiling down maple syrup and stirring in will it solidifies produces pure maple cream.
Once nighttime temperatures remain above freezing, maple trees begin to bud, and the syrup season is over.
Indians and early settlers first made maple syrup by collecting sap in hollowed-out logs and then steaming away the water by dropping in hot stones.
A single tap hole can produce as much as one quart of syrup per year.
Maple syrup can easily be made at home. Almost 1/3 of maple syrup makers use homemade heaters and wood burning stoves to boil and process syrup.