Maple Facts

Below are some quick facts about maple syrup and it's production

  • Tap both Sugar and Red Maple Trees
  • Takes 30-40 years before a tree is large enough to be tapped
  • One tap to every 10 inch tree
  • Two taps to every 18 inch tree
  • A new hole is drilled every year
  • Proper tapping does not harm the tree
  • Season is 4-6 weeks in the Spring, starting March
  • Ideal temperatures are 20F nights and 40F days
  • Approximately 40 gallons of sap = 1 gallon syrup
  • Average syrup yield per tap = 1 quart
  • Sap is 2% sugar; Syrup is 67% sugar
  • Making syrup is just removing excess water
  • Water boils at 212F; Syrup boils at 219 degrees
  • A hydrometer is used to accurately measure the density and it is compensated for temperature
  • Syrup weigh 11 pounds per gallon
  • Canada produces 85% of the worlds syrup supply
  • Vermont is U.S.’s top producer at 900,000 gallons
  • New Hampshire produces about 90,000 gallons
  • Syrup is primarily made in the northeast with some production in the upper mid-west
  • Maple Cream (butter) is 100% pure maple syrup heated to 235 degrees, stirred, and poured into jars
  • Maple candy is 100% pure maple syrup heated to 242 degrees, stirred, and poured into molds.
  • A gallon of syrup will yield 7.5 lbs of cream/candy