Our homeschool Biology Unit has included the study of gymnosperms, or conifers, as well as an in depth look into the photosynthesis process. The next natural step was learning about The Science Behind the Sugaring Time in the Forest. All this information triggered one question that kept plaguing both of us: What does sap taste like? So, on this rainy Sunday afternoon, we decided to tap a tap into a maple tree. When we discovered how easy tapping one tree was, we tapped several more. Follow us, as we keep updating this post and adding to this new school adventure.
The Weather is Perfect
The temperatures have been between 25 and 30 at night, while the days have ranged in the 40s, with yesterday hitting a whopping hot 55. These temperature variations create a pressure inside the dormant maple trees. This pressure builds and causes sap to flow. It will continue until green leaves appear at the end of the branches. The leaves halts maple syrup season because the pressure causing the flowing sap is alleviated when water is released through the stomata in the leaves.
Tapping our Choice Trees
February 28, 2021: Andrew and I went hiking through the soggy yard trying to pick out maple trees. Thankfully some of our trees still have lingering dead leaves, and we picked out two maples.
We had several taps loaned to us but we needed to get creative when it came to buckets. Since my bread machine is on the blink, I used that bucket to hang on the first maple. On the second, I secured a wire around the neck of a ball jar and created an eye to hang it from the tap.
How to Tap a Maple Tree
Inserting the taps was easier than I thought. Andrew and I used a 7/16″ drill bit and drilled a hole, four feet from the ground. Now I know why maples are considered hard woods because I had to lean my entire weight on the drill. I have to admit, I felt horrible for my tree. Our studies has claimed that the tree will immediately isolate the wound and the hole will be healed within the year. Still, it seemed wrong.
There is Sap in that Tree!
When I noticed that the drill bit was covered in soft, foamy wood, Andrew was first to spot moisture. As soon as the tap, was tapped into the hole, there was an immediate drip! It was SO exciting! I decided the tree had forgiven us for our invasive endeavor and was giving us a free gift.
The second tree tapped was a larger maple. We made sure to tap above a root, below a branch, and on the south side of the tree. The south side supposedly is best because it gets more sun which really shouldn’t pertain to us. I do not doubt the truth in this reasoning except in our yard, no sides get sun because there are too many trees and it is the exact reason why my tomatoes don’t ripen until September. When everyone else is retiring their tomato bushes, mine are finally getting color. Regardless, we followed what we learned and tapped the south side.
I covered our containers with foil to keep out the rain. My fear is that while we are asleep, the racoons will decide they are thirsty, curious, or destructive – or most likely all three. My hope is that the deer will stay in someone else’s yard.
The First Harvest
Two hours after the first drip, we collected 3/4 of a quart jar. Don’t tell Andrew there is 1/3 of a cup missing. I drank it when he wasn’t looking. It was light, refreshing, and watery, with just a hint of sweetness.
The larger maple seems to be providing more sap than the other. I am also wondering if my ball jar is too small and if I need to hike out at 3 am to empty the container. I am currently researching to see if sap runs faster during colder night temperatures.
Monday, March 1st
Happy March! This morning was a brisk 36 degrees when Andrew and I went outside at 6:30 to collect our second harvest. He was shivering in shorts and tee – crazy kids. It rained during the night but our foil lids seem to have held up. I might anchor them with a clothes pin today.
I still am questioning whether the sap runs faster during warmer day hours. It didn’t seem to be dripping much so maybe that is a possibility. We now have two full quarts of sap!
Tuesday, March 2nd
Made our first mistake today. It seems our trees do not drip much at night. Maybe because it was 23 degrees? I didn’t empty the containers in the morning because we were in a mad dash to head out skiing. The afternoon was crazy and before dinner I discovered the bucket was topped and the mason jar had been over flowing for some time. Lesson learned. We strained the sap supply and got four full quarts.
I am still absolutely amazed that sap is so easy to collect. Andrew and I both had an 4 ounce glass of sap water, which lead me to look up the calorie content:
1 TBS maple syrup 52 Calories
4 ounces of maple water – 10 Calories (40% Magnesium)
I have never been interested in flavored water because there is always an after taste and I don’t like the additives. But maple water is amazing! I’d rather drink the sap than make the syrup. For the record, Andrew does not agree.
Thursday, March 4
My trees are keeping me guessing. Yesterday, we collected 6 quarts of sap. It was about 45ish – a nice spring day. Today we didn’t get a quart between the two trees. It was 45 but the wind was from the north making the chill about 35 degrees. I know that if I get too relaxed about checking the buckets, I’ll find wasted puddles around the bottom of the tree.
We ‘love’ this new water so much that I believe we have decided to can it instead of boiling all of it into maple syrup. We have to make some syrup just to say we did, and to be able to try it on French Toast (seriously hate pancakes).
I used the water as a sweetener in a soup recipe the other night that required 4 tablespoons of sugar. I left the sugar out and replaced the water ingredient with maple water. It was just as good!
The Benefits of Maple Water
I have been reading about the benefits of maple water. Maple syrup is the water boiled down so that only the sugar is left. It is understandable that maple syrup is high in calorie and sugar content.
Maple water is crystal clear and void of any taste except a hint of sugar. It is refreshing – especially at 7 am, when it is as cold as the 30 degree air. Evidently it is loaded with minerals, similar to an electrolyte drink, as well as antioxidants, prebiotics, and minerals. It has half the sugar of coconut water and more manganese than a spinach salad.
I am in awe of this new find. Knowing the science that occurs within the trees, and watching the slow drip it makes me realize how perfect God designed his intentions.
Saturday, March 6
The nights remain around freezing and the days are sunny and in the 40s. This morning we awoke to no sap in our containers. Maybe because it was too cold? However, I said that the other night and the containers were full. I can’t quite figure out my trees. Normally around noon time the drip picks up and then as soon as I get busy the containers fill!
Andrew tried walking barefoot to the trees. The grass was crunchy and frozen, so he quickly reappeared wearing socks and shoes. (He can move fast when he wants too.)
I drink my tea straight, sans sugar. However, I have to say that peppermint tea made with sap water was rather good. If I had added chocolate it might have tasted like a Peppermint Patty!
To date, we have 22 quarts of sap. I am guessing that we drank five. Tomorrow is the day I start canning and boiling. Not because I am prepared for this, but because I have no room for groceries in the refrigerator!
I took this photo last night. Two amazing S’s: Sunsets and sap!
Sunday, March 7th
I decided it was time to alleviate some of the sap in the refrigerator. I borrowed a single electric burner and set 12 quarts of sap to boil on the back deck. Three hours later it still hadn’t reached a boiling point, so I brought the pan into the house. I have a large burner on my propane stove and in no time had rolling bubbles. Half the water had already evaporated, so it didn’t take long to look thick and bubbly. The house smelled sweet and I was sure this was the easiest task that I had ever accomplished.
Famous last thought.
The sap was 1/4 of an inch from the bottom of the pan and was turning a nice tan color. I turned to get a jar and instantly it turned a dark brown and stuck to the bottom of the pan.
I would be extremely happy if this were an arrowhead. My first maple creation: hard maple candy with a tinge of burn-taste and wax paper stuck to the back of it. I am certain my Dad would have loved this.
Monday, March 8th
I did a lot of research to find out if canning sap was a possibility. It doesn’t seem to be popular and finding information was difficult. There are large companies that sell maple water, and I read several sports posts about the beverage being served at marathon and ironman competitions. I decided to give it a try.
Luckily, I had a box of canning lids left from last year’s tomato season. I canned 8 quarts and 6 pints of sap water. It feels like the right thing to do. Andrew loves the idea of coming back from a hot, sticky day at the river and having a cold drink of sap water.
I have 21 pints of sap left. (I’m glad I didn’t tap more than two trees!)
A Second Attempt at Making Syrup
I am doing what everyone has told me not to do. Andrew carried his school books upstairs. While we worked on school work, I boiled sap on the stove. It was warm enough to have the windows open.
It took about an hour and half of boiling to reach this point in the video.
I no more than turned the video off, reached for a jar, and ended up with this:
My real issue: I hate reading directions and I suppose being impatient plays a role too. Maybe I can’t do this on my own….
Andrew and I headed out to find more canning lids and a candy thermometer.
Later the Same Day
Finding lids seems to be very difficult this time of year. Amazon to the rescue! Lids will arrive Thursday.
I purchased a candy thermometer AND ‘saw’ a 12 ounce bottle of maple water that sold for $8.40. I was thinking about all my pints and quarts lined up on my cabinets. I now notice all the maple trees when I’m driving! $8.40? My mind sees production lines in the backyard next year!
The nights are now 38 degrees and no longer under freezing. It was 58 degrees this afternoon. Sap production has almost slowed to a halt.
Tuesday, March 9th
Andrew and I went skiing this morning. It was 60 degrees and we were hot! The first thing we did when we got home was had a glass of – you already know – maple water! It is so clear, so void of fluoride, metals and whatever else water has in it. I think canning is going to be out path as opposed to syrup. Yet, I don’t like to be defeated – so we will continue to try and obtain some syrup – just to say we did! I have 16 quarts left.
Evening note:
The trees are no longer producing so I suspect that the season has come to an end. Tomorrow we will use the thermometer and try, once more, to produce some syrup.
March 11th
I’m still cleaning the last burned pan! I have been reading about evaporators and methods of making maple syrup. We love the water so much, and fear that I would waste another 12 quarts, that I decided to not try making syrup again. Instead, I canned another 12 quarts of maple water today. We still have plenty in the refrigerator for a daily treat.
I am already thinking about next year. Andrew’s goal this summer is to mark more maple trees on the property. We are not really defeated in the syrup making process. We just decided to take a different avenue that suited us better. This was definitely a hands-on homeschool learning experience. It was unplanned and it made February a bit brighter!
Our tree tapping experience has turned into a new interest. Next year, we will be more prepared! Until then, Happing Schooling Adventures!
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