Sugar maple sap starts to flow in southern Indiana by the latter part of February. The further north one goes, the later they tap the trees. We drove about thirty miles north to a farm that has a Maple Syrup Festival each year at this time.
Things I learned:
Off of a good sized tree they will collect several gallons in one day. They will put several tapes on a tree.
It takes about three gallons of sap to make one pint of syrup. They now use osmosis to help remove some of the water before boiling off the last. This is the house where the syrup is produced. Lots of steam.
The colder weather earlier in the year makes a better grade of syrup called A light amber. The A comes in three grades, also medium and dark amber. B grade is usually darker and used for cooking, but on tasting all three, we chose the B to buy and take home.
This is the final boiling tank and drawing off the finished product to be filtered and bottled.
We also go to see how they use to boil it off in the early pioneer days, mostly into sugar.
And how the Indians use to do it. First they hollowed out a large log and then put in heated rocks to boil it down.
There were several venders there and some music. We listened to a blue grass group who were pretty good.
Since they were also showing pioneer things besides the making of syrup. I thought this was interesting. It is a foot powered band saw. I was wishing that he would demonstrate it.
They also had some things that one could try.
We also had some maple syrup making weather. There was a cold north wind blowing, intermittent snow flurries with occasional peaks of the sun.