Welcome to today’s podcast episode, Reflections On A Challenging Maple Syrup Season.
In this episode, we’ll delve into the intricacies of maple syrup production, reflecting on the challenges faced and the unexpected sweetness that emerged.
We’ll explore the nuances of this year’s syrup season, discussing factors such as sap flow rates, weather conditions, and syrup quality.
Join me as we uncover the trials and triumphs of tapping maple trees, offering insights into maintaining resilience and finding sweetness amidst adversity.
📍 Welcome to our podcast where we explore the world of homesteading and today maple syrup making. I’m Sheri Ann Richerson, your host for today’s episode. Joining me is, well, also me, as I’ll be sharing my experiences from this year’s maple syrup season. So this year’s maple syrup season was a bit different from what I’m used to.
📍 The sap flow rate was about half of what it normally is, which was unexpected. I suspect it was due to the milder winter weather, or perhaps the drought conditions in our area. Despite these challenges, I noticed something interesting about the syrup itself. It seems sweeter than normal, which was a pleasant surprise.
📍 I believe the concentrated sap resulted in a higher sugar content, leading to a sweeter syrup. Now, Let me walk you through my tapping process and the results I achieved this year. Typically, I tap my trees on February 1st. But this year, I decided to tap a few days earlier on January 28th. However, the sap didn’t start flowing until February 1st, and I ended collection on February 22nd.
📍 I had a total of 4 maple taps, in 3 maple trees, and 4 walnut taps in 4 walnut trees. Despite the challenges, I managed to collect 44. 1 gallons of sap and produced 1. 214 gallons of syrup. Most of it was maple sap and syrup, as unfortunately the walnut sap didn’t flow well at all.
📍 However, I did get a teeny tiny amount of the walnut syrup. Maybe a gallon. One and a half to two gallons of sap produced that, and something that I noticed about the walnut syrup this year, it is really, really thick once it is refrigerated. It was almost like candy coming out of the jar, but then once it was on the pancakes, it definitely did thin out a little bit.
📍 So, it was a challenging season, but I’m pleased to say that I was still able to fulfill my pre orders. So, on that note, I consider this year a success. Well, it’s clear. I hope that even in a challenging year, dedication and perseverance pay off. Thanks for joining me today as I shared my insights on this year’s maple syrup season.
📍 And thank you to our listeners for tuning in. Be sure to join me next time for more discussions on homesteading and prepping. Until then, have a wonderful day. Thanks for listening.
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