We have been busy the last couple of weeks. We have cut and split two cord of firewood. We use this wood to heat our home and hot water.
One Feb. 12th, we started “our” maple sugaring season, about two weeks early. It was a cold day(20 degrees) but the weather was being forecasted to be perfect for sugaring. A “perfect” day is when the night temperatures are in the 20’s and day temperatures reach the upper 30’s………….lower 40’s with no northeast wind. We “set” 44 taps. Our taps are metal tubes that are inserted into the tree. There is a small hole, in the tap, that the sap comes out of and a hook to hang a bucket on. We drill a 11/32″ hole, two inches deep into the tree. Taps are usually “set” on the side of the tree that contains the most branches. We then insert the taps into the holes, gently, with a hammer. We are very careful not to split the bark……………..which would create a leak. The size of the tree determines how many buckets can be set. A 12″ tree can only support one tap. Larger trees can accomodate more taps. Bucket are then “set” and lids are slid on top………………the lids help keep out weather and debris. Sap is collected every day and stored in a large plastic container. When we have enough sap, we boil it down to get the end result………..maple syrup.