I hope you find this little infographic that I put together useful. Facts listed below for easier reading! Enjoy!
Maple Syrup Facts:
- Sap flow is dependent on temperatures above 32°F during the day and fluctuations to below freezing at night.
- Typically a tree mature enough for tapping will be 12 inches in diameter at 4 feet from the ground.
- A typical tree that meets the above requirement will be at least 30 years old.
- As the tree increases in diameter, more taps can be added. It is generally accepted that 4 taps are the maximum amount to use on one tree.
- A standard Maple Sap Spile fits into a 7/16” hole.
- Some new spiles used in vacuum assisted systems are 5/16”
- Tapping does no permanent damage to a healthy tree and only 10 percent of the sap is collected each year.
- Each hole heals by the next year.
- There are many Maple Trees that have been tapped for over 150 years.
- Syrup is graded based off of clarity and color.
- There are three Maple Trees that are considered commercially productive. The Sugar Maple, The Manitoba Maple (or Box Elder) and the Red Maple.
- The Sugar Maple (acer saccharum) has the highest sugar concentration on average.
- Groups of Sugar Maples are referred to as a “Sugar Bush.”
- The Silver Maple can be tapped for home use. It produces more niter or “sugar sand” that other maples.
- It take 30 – 50 gallons of sap on average to make one gallon of syrup, depending on sugar concentrations of the sap.
- The sugar content of sap averages 2.0 % sugar. Typical Maple Syrup is considered done when it reaches at least 66% or more sugar.
- Each tap will yield, on average, 10 gallons of sap or one quart of syrup. Use this to plan evaporating volume needed.
- Sugar season can last 8 – 10 weeks, but sap flow is heaviest for about 14 – 21 days in the early spring.
I hope these are helpful and they inspire you to go tap a few trees, even if you’re in the city and have just a couple of maples.