Maple Facts
Below are some quick facts about maple syrup and it's production
Tap both Sugar and Red Maple Trees
Takes 30-40 years before a tree is large enough to be tapped
One tap to every 10 inch tree
Two taps to every 18 inch tree
A new hole is drilled every year
Proper tapping does not harm the tree
Season is 4-6 weeks in the Spring, starting March
Ideal temperatures are 20F nights and 40F days
Approximately 40 gallons of sap = 1 gallon syrup
Average syrup yield per tap = 1 quart
Sap is 2% sugar; Syrup is 67% sugar
Making syrup is just removing excess water
Water boils at 212F; Syrup boils at 219 degrees
A hydrometer is used to accurately measure the density and it is compensated for temperature
Syrup weigh 11 pounds per gallon
Canada produces 85% of the worlds syrup supply
Vermont is U.S.’s top producer at 900,000 gallons
New Hampshire produces about 90,000 gallons
Syrup is primarily made in the northeast with some production in the upper mid-west
Maple Cream (butter) is 100% pure maple syrup heated to 235 degrees, stirred, and poured into jars
Maple candy is 100% pure maple syrup heated to 242 degrees, stirred, and poured into molds.
A gallon of syrup will yield 7.5 lbs of cream/candy