HOOK

spout method where a bucket hangs from the tap in the tree, and over time sap is gathered. Larger producers utilize systems that can sometimes be spotted from roadsides or hiking trails. A network of tubes winds and weaves throughout the sugar- bush, or grove of maple trees, connecting several taps to a mainline, and eventually collected at the sugarhouse before boiling. Whether at your own home or for larger produc- tion, maple sap should be boiled almost immedi- ately—certainly within a week—to create a delicious product. When boiling the sap, you need to reach a tem- perature of roughly 219 F, or 7 ½ F above the boiling temperatures or prolonged heat spells occur, maple production risks being halted if the sap can't flow properly. Tappers work with the weather every year, their sap at the will of what nature brings. Thus, the freeze/thaw period must be just right to generate enough sap; believe it or not, about 43 gallons of sap will create just a single gallon of maple syrup. During those early months of the year, not just any tree can be tapped. Sugar maples around 40 years old and at least 10- 12 inches in diameter are ideal for tapping, which should be done above waist height. Certified Organic taps require one tap per tree this size, two taps for trees 15-20 inches, and three for trees over 21 inches; four taps are prohibited under these guide- lines. If beginning the process at home, con- sider drilling a hole around 1.5 inches deep into the tree, and inserting the tap right after any wood chips or debris have been cleared from the hole. Most beginner or at home operations eas- ily depend on the tried-and-true bucket and point of water (212 F at sea level). Once enough sap is col- lected, although a home hob- byist could boil the sap for hours in a big kitchen pot, if you are a large producer, you will filter the raw sap. These sugar makers utilize a reverse osmosis system prior to boil- ing. This high-pressure filtra- tion reduces the water content in the sap and concentrates the sugar levels. This saves en- ergy during production as it re- duces the time, since surplus water evaporates prior to boil- ing. Sap still must be boiled, and commercial sugar makers use large evaporator trays in well-ventilated rooms to ac- complish this. A thermometer and hydrometer are additional tools they use to ensure the soon to be syrup reaches the proper temperature and den- sity. Sap starts at 2% sugar and 98% water, and once finished, maple syrup stands at 67% sugar and 33% water. Before bottling, the maple syrup is fil- tered once more, and graded either golden, amber, dark, or very dark, all being Grade A. The darker the color and bolder the taste, the further down the grading scale the syrup goes. Golden syrup has the light- est color and the most deli- cate flavor, generally associated with a lower sugar content and shorter boiling time. Amber and dark are closer to the classic maple syrup flavor, great for cooking, mixing, or topping on things. Very dark holds the Sugar maples around 40 years old and at least 10-12 inches in diameter are ideal for tapping HOOK 53

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