It’s that time of year again! The time of year where we schlep through the woods to tap maple trees, collect sap and spend hours upon hours of boiling it down in order to make sweet, sweet maple syrup. This year we’re stepping up our game by increasing our taps from 100 to over 200. We’ll also be doing something very special with our finished syrup but you’ll have to wait a little bit longer to see what that is! We’ve been storing last year’s syrup away like squirrels and we’re almost to the very end of our stash! So I thought that this week would be a great time to make something special with our homemade maple syrup. With lots of syrup, fresh duck eggs on hand and a sudden “heat wave” (50 degrees!) that meant one thing and one thing only…. dessert. Sweet, creamy, most excellent dessert. In my belly. Now.
Last year we showed you how to tap maple trees and how to collect that sap and make homemade maple syrup. This year we’re stepping up our game! More trees. More taps. More sap. More fire. More syrup! Last year we did about 12 taps, but to make the most out of our short sugaring season this year, we added on a bit… just a bit. Like, added on 100 or so more taps. We started searching online for new taps and decided on two styles and compare the two. Here’s our comparison of two different maple taps (also known as spiles), and a guide of what to look for when buying maple tapping equipment!
Last week we collected sap from our maple trees in order to make homemade maple syrup. (See how we tapped the trees here) We tapped the trees on Sunday and by Saturday afternoon we had about 72 gallons of sap! With a 40:1 ratio, that means that we should have just under 2 gallons of syrup. Here’s part two of our syrup making endeavor.