2014 Pure Maple Syrup now available!
Maple syrup production is centered in northeastern North
America; however, given the correct weather conditions, it
can be made wherever suitable species of maple trees grow.
A maple syrup production farm is called a "sugarbush" or
"sugarwood". Sap is often boiled in a "sugar house" (also
known as a "sugar shack," "sugar shanty," or cabane à
sucre), a building louvered at the top to vent the steam
from the boiling sap.
Maples are usually tapped beginning at 30 to 40 years of
age. Each tree can support between one and three taps,
depending on its trunk diameter. The average maple tree will
produce 35 to 50 litres (9.2 to 13.2 US gal) of sap per
season, up to 12 litres (3.2 US gal) per day. This is
roughly equal to 7% of its total sap. Seasons last for four
to eight weeks, depending on the weather. During the day,
starch stored in the roots for the winter rises through the
trunk as sugary sap, allowing it to be tapped. Sap is not
tapped at night because the temperature drop inhibits sap
flow, although taps are typically left in place overnight.
Some producers also tap in autumn, though this
practice is less common than spring tapping. Maples can
continue to be tapped for sap until they are over 100 years
Source: "Maple Syrup."
Wikipedia, The Free Encyclopedia. Wikimedia Foundation, Inc.
27 March 2014. Web. 16 April 2014.
The SR Ranch Sugarhouse