It’s Spring…Maple Season Begins!
When spring temperatures reach 45 degrees F during the day and nights remain below freezing (25 degrees F is perfect), in March and April, the sugarmaker drills a hole in the trunk of the Sugar Maple tree and taps in a spout with either a hook and bucket or plastic tubing attached. Sugaring season begins!
Sap averages 2-3 percent sugar and looks like clear water. The sugar content of syrup is 66.9 percent. The sugarmaker will gather 40 gallons of sap for each gallon of syrup that he makes. Each tap will yield about one quart of syrup during the season. A tree is usually 40 years old and 12 inches in diameter at chest height before the sugamrmaker considers it for one tap.
The sap is gathered and brought to the sugarhouse where it is quickly boiled down over an oil or wood-fired stainless steel evaporator. The fresh syrup is then filtered, graded, checked for density, and packed into stainless steel barrels for storage or retail containers for you to enjoy.
Sugaring season will continue until warmer spring temperatures coax the leaf buds to unfold, leaving the sugarmaker to pull their taps, clean their equipment, and sell their sweet treats to you.
Sweet maple scented steam billows from sugarhouses throughout Vermont!
Visit us and learn about how maple syrup is made, from our trees to your table. Come to one of our many maple events held each Spring throughout the state.