Winter is thawing out and the first sap of the 2020 sugaring season is flowing in. Our first tank-full has checked in at 2% sugar content. That’s a nice high level. And as the season progresses it may average a little lower than that, but it’s not unusual for early season sap to be a bit sweeter. That’s because in late summer and early fall, maple trees stop growing and they store excess starch in their sapwood. It stays there all winter and for as long as the wood remains cold. But when temperatures warm, natural enzymes in the maple tree change those starches to sugars which then rapidly pass into the tree sap. As winter winds down and the temperatures begin to rise, the enzymes stop working and the sap is less sweet. But for now…..we will collect as much of the sweet stuff as we can.
