When the cells start to freeze, frost forms on the inside of the cells. After long periods of freezing weather re-charge the tree with sap, the tree will yield this sap when the weather turns warm enough to thaw out the frost in the cells.
The sap can then flow down the tree via gravity and out a tap hole, or can be forced out the hole by increasing internal pressure. In this case the positive pressure inside the maple tree is a result of pressure from warming, released gasses, osmotic pressure caused by sugar and other substances in the sap, as well as gravity on the sap higher up in the tree.
It must be understood that usually different parts of the tree respond at different times. After a cold night, when the sun rises and warms the southeast exposure, that portion of the tree will start to flow. Tapholes on other exposures may still be under negative pressure. As the sun moves around the tree these other tapholes will start to flow. Sap flow will continue as long as the pressure inside the tree is greater than the atmospheric pressure outside the tree.
Vacuum pumps on tubing systems show their greatest gain over gravity flow systems when tree pressures are low. This is because there is a small pressure differential between the internal tree pressure and the atmospheric pressure outside the tree. The tree responds by continuing to flow at a rate usually associated with higher tree pressures. The period of sap flow can vary from just a few hours to a few days on end. Many environmental factors and tree metabolic factors affect the length of sap flow period and the amount of sap produced.
For strong sap flows to be repeated, a suitable temperature cycle above and below freezing must occur to allow strong positive sap pressure to develop. The sap flow ceases entirely when these temperature cycles cease to exist. Bumper sap years also depend on the growing season of the previous summer to store as much carbohydrates as possible in the form of starch. These stored starch reserves convert to sucrose and are dissolved in the sap as spring approaches.
The amount of sugar sucrose in the springtime sap depends on many factors including tree genetics, leaf mass, site conditions, amount of sun the previous growing season and overall tree health.
Proper tapping and sap collection methods will not be detrimental to a sugar maple tree. Many trees have been tapped every year for well over a hundred years. Spring: This is the time of the most activity when the syrup is being made and most of the harvest work is done.
Sap is officially maple syrup when it reads 66 percent sugar content on a hydrometer or degrees on a candy thermometer. Strain the hot syrup through felt or cheesecloth. Store at room temperature in a cool, dark location or in the refrigerator or freezer. Enjoy on pancakes, waffles and French toast. Real maple syrup is also great for sweetening beverages and flavoring salad dressing, vegetables, meat and baked goods.
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We use cookies to provide relevant content and ads, to enable certain donation functionality, and to analyze our traffic. Find it Identify a stand of sugar maples. Tap it On the south side of the tree, drill a 3-inch hole about 4 feet above the ground at a slight upward angle. Hang on Hang collection containers from the spiles.
A pattern of freezing and thawing temperatures below freezing at night and degrees Fahrenheit during the day will build up pressure within the trees causing the sap to flow from the tap holes. A record season. A spout is inserted to direct the sap to either a bucket or into tubing that sends the sap to a large collection tank at the sugar house or a central collection area using a vacuum pump.
The evaporation process sends clouds of sweet maple scented steam billowing from the sugarhouse cupolas and steam stacks. An evaporator is where the boiling takes place. Stainless steel pans sit atop an arch, or firebox, where either oil or wood creates an intense fire. As the water in the sap evaporates, the sap thickens. Even though it looks like the finished product it will still need to be filtered, adjusted for density and graded for flavor and color.
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