A bit of a broken record, I know, we wait for the weather to become conducive to sugaring.
However this past week we boiled, on Tuesday.
Mostly Medium Amber with a strong “Mapley” flavor. Sugar content of the sap was 2.4%. The one unusual part of the day’s boil was the temperature for drawing off finished syrup at the proper gravity and brix. 218 degrees! The barometric pressure 30.22, and humidity at 49%. Would elevation be a factor too? I’m sure.
Anyhow, a couple hundred gallons later and we are back in a holding pattern. This coming week’s weather looks more promising.
Here’s the Roth Sugarbush sap report from Wisconsin, March 23rd!
If you are a maple syrup producer here on the North Shore from Duluth to Grand Portage, shoot me an update via our contact page. We’d enjoy reporting notes about what’s going on in your sugarbush whether you have a bag or bucket on a tree, or a few thousand taps. Just remember to include your sugarbush name, the number of taps you manage and what you’re cookin’! Other fun observations welcome too, like humming bird migration, moose visits, repairs from wind, ice or squirrel …
Here’s a repost of our sugarbush video, and may the sun and the weather be ever in your favor …