Transforming sap into syrup is one of our family’s favorite spring traditions. We simply tap into a tree to harvest something natural that ends up as delicious syrup. If you have a maple tree (or your neighbors do), it can be a source of local sweetener that doesn’t cost much to make. We typically collect more than 60 gallons of sap from two taps of our one huge, old silver maple. The amount of sap that trees will give each year is dependent upon the weather. Conditions must be just right: below-freezing temperatures at night and above-freezing during the day, with sunlight warming the tree to help increase the sap’s flow. Generally, the tapping season lasts 3 to 6 weeks.
Maples need to be at least 10 inches in diameter before tapping. Select a healthy tree with no signs of insect or other damage, and ideally one with a southern sun exposure. A 12-to-20-inch-diameter tree can support one spile, 21 to 27 inches can support two spiles, and 28 inches and greater can support three spiles. If you aren’t sure or reach out to a local arborist.
