What hurt our maple production this year...

written by

Sandra Ressler

posted on

March 23, 2023


One thing that happened this year is that we used the wrong kind of
taps.  There are regular taps, which are good when using bags to collect
the sap.  Then there are the check-valve taps.  These are better when
using a tubing system to collect sap into a central barrel or tote.

The check-valves keep sap from flowing from the line back into the tree
during freezing and thawing.  When the sap flows back into the tree, it
brings natural bacteria which causes the tree to begin healing (or
closing up) the tap hole.

We usually use check-valves, but this year we accidentally got the wrong
ones and didn't realize it until we were on the way to the woods to begin
tapping.  No time to drive 40 minutes one way to exchange them!  So we
used what we had.

The one on the left is a check valve.

2-taps.jpg



This means that with all the freezing and thawing, the tap holes sealed
up early and we lost some production.  However...we added about 150 taps
this year, so that made up for some of the loss.  So...how many gallons did
we end up with?  185...and for a reference point, we've averaged about 200
the last few years.  Lesson learned!  Next year we'll make sure we get the right
taps.

More from the blog

Maple Syrup in October?!

Maple Syrup in October?!

You know how some people do "Christmas in July" events?  How about maple syrup in October?!  Actually, I'm told it IS possible to make syrup in the fall...any time the weather fluctuates between freezing and thawing, sap is drawn up into the tree and can be harvested.  Apparently the yield (amount of sap/number of gallons of syrup) is not as good, and also the flavor is not quite as good, but we don't have experience with that. Obviously we aren't there yet weather-wise...it's still too warm.  And no, we aren't tapping trees in the fall!  But last spring, we saved bottling time during the busiest sugaring days by filling a 40-gallon barrel to use later.  A few days ago we opened that barrel and bottled the syrup.  So it felt a bit like sugaring season.  And that maple aroma when you walk into the sugar house...I never get tired of that!! Grade B Maple Syrup This past spring we ended up with a bunch of end-of-the-season syrup that we felt was not up to our flavor standards (we have a reputation to protect!) so we weren't planning to sell it.  However, we have since realized that we can make it available as "Grade B" syrup. A few years ago the USDA changed the grading system for maple syrup.  The new system has four Grade A syrups: Grade A Golden:  Delicate taste Grade A Amber:  Rich taste Grade A Dark:  Robust taste Grade A Very Dark:  Strong taste This was done because many people were confused by "Grade A" and "Grade B", thinking that Grade A was a superior quality.  In reality there is no difference in quality, only in texture and taste.  So it's more a matter of personal preference. While the official grading system has changed, many people still refer to "Grade A" and "Grade B" syrup.  Grade B syrup, typically produced later in the season (when sap has a lower sugar content and more microbial activity), has a darker color, bolder flavor, thicker viscosity, and increased minerals.  It is often used in cooking and baking.  Grade B syrup is hard to find as a retail product because much of it goes to bakeries and such.  We now have it available while supplies last.  You can order it here.

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Elm Run Farms

  • 16808 Burkhart Road
    Orrville OH 44667
  • 330-317-7283