
Maple syrup producers are busy again after a sap slowdown during the recent cold spell.
In the sugar bush on our property, sap began flowing again in earnest on Tuesday. Wednesday was a banner day, and Thursday promises to be better still.
We tap about 35 maples, and put up about 4 gallons of syrup for our use per year. We boil some additional sap, reducing it to syrup, for gifts to friends.
I finished two relatively small batches of syrup early last week. Total yield was about 2 gallons.
That first sap was very clear, and produced for me a fancy-looking, sweet-tasting syrup. The sap we've collected this week has a slight shade more color to it.
Typically, the darker sap produces syrup that carries a more pronounced maple flavoring.
Our cooker (below) is far from commercial-grade. But it works for us, and is capable of holding very hot fires.

Our primary stainless steel evaporating pan measures 2 feet by 2 feet, with a warming pan above.