Questions & Answers

1.  When do you make maple syrup?
   
   The season for syrup making in our area runs from March 15 to April 25.  The length of the season varies between two and six weeks.
   
   
2. What makes the sap run?
   
   The duration of the sap flow in any year is dependent upon the weather.  Freezing nights and warm days are essential to the flow of sap.
   
   
3. How large is the hole that is bored into the maple tree?
   
   A 7/16th fast cutting wood bit is bored into the tree to a depth of 2 1/2 inches.
   
   
4. Can the same hole be used every year?
   
   When tapping a tree a new hole is bored every year.
   
   
5. How much sap does it take to make a gallon of maple syrup?
   
   It takes 35 to 40 gallons of sap to make one gallon of pure maple syrup.
   
   
6. Where does the color come from?
   
   Maple sap as it comes from the tree is a sterile, crystal clear liquid with a sweet taste.  The golden amber color and flavor occur as a result of the boiling process.  By nature, maple sap and syrup contains sugar, protein, organic acids, ash, and other substances that are related to the color and flavor of maple syrup.  Table grades of maple syrup are usually produced earlier in the season.
   
   
7. Are there any preservatives?
   
   This is a "pure" maple product with no preservatives and should be kept under refrigeration after it has been opened.