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There are five main genera of trees that have a history of having their sap tapped. These are the Birches, Hickories, Limes, Maples and Walnuts. However, nearly all tree can be tapped, but many will have small sap flows and a low concentration of sugar. The volumn of sap is directly related to the leaf or crown of the tree. To maximise sap production, a widely spaced tree with a wide crown is best. Also a moist humus-rich forest soil adds improvement to sap flow.
The tree must be 8" or more in diameter at chest height before being tapped. Not all the sap should be tapped as this will restrict the growth of the tree. However if you wish to tap all of the sap, than tapping should occur in alternate years. The flow of sap is usually in the 4 to 5 weeks between the middle of February and the end of March. The sap run lasts about 2-3 days and collected daily. Early sap runs are the most sweet and clea. Later on the tapping period the sap becomes cloudy and yellowish.
To tap a tree you must first brush the bark which should be 2-3 feet (60-90cm) from the ground. Without cutting the bark, bore a hole into the tree using a good sharp bit for a clean hole. Remove all the debris from the hole. The hole should be angled slightly upwards into the tree and helps the sap to drain more easily. The hole should be about 1" in diameter from which one end of a plastic pipe is wedged and the other end is connected to a demijohn. When collection is completed the hole should be closed with a tightly fitting wooden plug. Do not use the same hole again.
The sap can be used in the production of syrup, wine, vinegar, beer and sugar. Maole syrup is made by boiling down sap to concentrate the syrup. This is done by heating to evaporate the water and increase the concentration.
A more energy efficient way of concentrating the sap in cold climates is to freeze the sap in a deep open container. When frozen over night, ice forms and floats to the top of the liquid. This is thrown away leaving behind the concentrated solution. However the concentration is insufficient to store and must be used quickly. Even if the process is repeated, the concentrate will spoil easily.
Evaporation by boiling requires a tempreture of 7 degrees F. higher than that of the boiling point of water to concentrate the sap. This should be carried out as quickly as possible in a shallow container. The sap should not be at a level higher than 2" in the pan and should be topped up occasionally during the boiling process. A scum forms at the top of the concentrate and should be scooped off. After the deposits have settled out the syrup can be bottled nad store. To make the sugar, the sap should be boiled at 26 degrees F. Once concentrated, stir while cooling, then pour into warm dry moulds. The concentrate will crystallise out in a store in a cool dry place. (USDA Bulletin, 1912).
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