Spring is a season that I can’t wait to be over. March brings on mud season. I hate mud. I don’t want to walk in it, drive in it or have it in my house. It’s usually too gross to be in the woods once the snow is gone, but until the snow goes, it’s prime maple sapping time.
John started making maple syrup a few years ago to spend time with our oldest son. This soon became a time spent with the youngest son (pictured above). Now it’s my turn. This is the first year that I’ve helped put taps in the trees and checked on the sap buckets, and helped with the boiling process. I’m learning a lot even though I’ve been a spectator for many years. We don’t have a lot of fancy equipment or complicated setups; just some pails, tree taps and nails to hang the bucket.
Before the season even began, John found a couple dead maples to cut, split and stack by the fire pit. The fully dry wood makes for a really hot fire. The fire has to be constantly tended so that it stays hot, and the boiling sap watched so that it doesn’t burn.
Maple syrup season begins when it’s freezing at night and warm during the day. The sap will run until there’s no longer a swing in temps from night and day. We’ve only had our taps out for a week and a half, but the first day we got six gallons of sap. Then came a couple fully cold days followed by rain so no sap flowed. Today Maine broke a record and hit 65 degrees. And the sap flowed again. After collecting sap, John had it the lobster pots and boiling before I even drove in the driveway from work.
In no time, he had boiled down all the sap we had collected today and added it to the sap he had boiled down on Sunday. Once it reaches a small enough amount and is gold honey colored, we bring it inside and finish the boil down process on the stove. Once the syrup reaches a full rolling boil and closes in the center, the syrup is ready to be poured through a filter into a jar.
This part is tricky so not to overfill the filter and not burn yourself. I held the filter and watched for over pour as John poured syrup. We had to alternate the filters because they get plugged with sugar sand or the syrup cools so that it flows slower through the filter. We ended up with a full quart of syrup. This will be great to enjoy at breakfast on Easter and Christmas, hopefully in the company of our kids.
I have a feeling our sap season won’t be long this year. That’s okay, because I just started getting my water alerts for the river levels on the Dead River…and that means fly fishing season will be here soon…hopefully sooner if they ever drop the river. In the meantime, I’ll tolerate the mud with some fly tying, and I’ll enjoy my chaga tea with a little bit of maple syrup. Yum!