Boiling it down
Copyright © 2003 Blethen Maine Newspapers Inc.
Sap comes from the sugar maple tree. A tree should be at least 30 to 40 years old to be tapped. The greater the diameter of the tree, the more taps (up to four) can be used. Some trees have produced sap for more than 100 years.
Warm days (above 32 degrees and preferably above 40) and cold nights (below freezing) are best to get the sap "running." When the temperature is above freezing, pressure forces the sap out of the tree through the tap. When the temperature falls below freezing, suction is created that draws moisture into the tree and replenishes the sap.
A single tree can produce 10 to 20 gallons of sap per tap in a season, which generally lasts four to six weeks.
Sugaring, or boiling the sap into syrup, is complete when 33 percent of the sap's water content has been boiled off. Wood-fired boilers or, in larger operations, oil- or gas-fired boilers are used in the sugaring process.
The 2002 season produced 1.36 million gallons of syrup. Maine produced 230,000 gallons (17% of US total).
All syrup sold commercialy is Grade A. "Light amber" is most often from the first sap of the season. It is light and delicate in flavor. "Medium amber" is slightly darker with a more distinct maple flavor. Longer boiling produces "dark amber," which has a more intense flavor and color. "Extra dark amber" is described as having a hardy flavor and is not as sweet as other grades. Further cooking will produce maple candy or maple sugar.