What kind of maple tree makes syrup

Nothing is added during the process to make maple syrup from sap. In addition to sugars, sucrose, glucose and fructose, it contains trace amounts of vitamins and minerals. It has as much calcium as milk. The colour of maple syrup varies from light to dark, which is determined by the composition of the sap.

For example, more fructose will give a darker colour. Usually cool weather at the start of the season will result in light syrup. As the weather warms the syrup darkens and has a stronger flavour. The best way to determine which syrup is best for you is a taste test. All properly-made syrup is delicious. The trees are retapped each year with new tap holes. A 25 cm tree has one tap and larger trees have more taps, up to as many as five for a very large tree.

The tap hole is about 5 cm deep in the white sap wood. Our sap is collected with a pipe line and tubing system running from each tree to a collecting tank. The lines are on a slope so the sap runs downhill. The lines are placed under vacuum, inducing a larger sap flow and also helping to pull the sap through the lines. There are many kilometers of pipes and tubes in our sugar bush.

Sap is concentrated to syrup by boiling away the water. Sap enters the evaporator at 2. Red maples will tolerate a wider range of conditions than the sugar maple, including variations in the climate. Science suggests they will fare well despite our warming climate.

The leaves of a red maple are from 2 to 6 inches wide. They tend to look 3 lobed rather than 5 lobed lobes are the sections of the leaf , although technical definitions allow for both. Our sugarbush is very dense. Most of the leaves are far enough up in the air that I have to squint to see them.

I was able to find leaves around the base of my reds as proof that I had squinted effectively. The leaf of a sugar maple is inches wide and has 5 lobes, with a smooth, curved edge where the leaf of the red maple is jagged.

The sugar maple is so iconic. Not convinced? Check out these other tips from experts on tree identification! No reds or sugars? No problem! There are several other trees in the maple family that will do. This will greatly reduce the time it takes to boil your sap into a rich brown syrup. Neat, huh? There are lots of great resources online that explain the process of boiling your sap to make syrup.

Here are a few links that will take you through the last steps to enjoying your very own finished maple syrup! Resources: There are lots of great resources available on the internet, try checking out your local state university extension for information specific to your area.

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I understand that the timing has to be right to get flowing sap. From nh and have have been doing this for 21 years it is a prosses and time consuming. Not only does it need to be a sugar maple tree it also needs to be big enough if i remember correctly you want one with a 10 inch diameter One thing you mentioned was the 40 to 1 ratio it all depends on how long you use the trees and how old they are my trees are pretty old and only get 60 to 1.

Also if a person plans to continually use the same trees they need to make sure that there are not 7 holes still in the tree and that they are 6 inches from any holes they have made that are still healing. To finnish mine off i use a glass hydrometer but a candy thermometer can also be used then I filter mine and bottle it.

Thanks for posting about syrup its great to se other ways people do it.? Great post! The sap is running in my neck of the woods, too! How great to tap into nature! So nice to have your daughter with you.