The maple syrup season has gotten off to a good start, with temperatures fluctuating above and below the freezing point of water. We have made 45 gallons of Grade A Dark Amber syrup that is very tasty. The syrup has been a little darker this year than previous years, however the flavor is exceptional. We are thinking that the darker color is due to longer boiling periods, which are a result of low sugar concentration in the sap. Our most recent measurements show that the sap is 1.7% sugar. In order to convert it to syrup, we have to boil it until it is 67% sugar. Currently, with this sugar concentration, it takes 50 gallons of sap to make one gallon of syrup. This is both time and energy intensive, but a fun way to transition from winter to spring.
The weather forecast is promising for the next 10 days. We will be able to continue making maple syrup as long as the weather pattern fluctuates around 32 degrees. The recent 8" of snow should help prolong the season into early April.
Place your orders early to ensure that you get some of this year's maple syrup crop.