Tapping is the process of drilling a hole into a healthy maple tree for the purpose of collecting sap. The “Sugarbush”, or forest of maple trees, is tapped in early February when temperatures range in the 20s and low 30s, before the days get warm enough to thaw out the trees. The tap holes measure 5/16” in diameter and cause no harm to the tree. As trees grow, new growth rings will cover the old holes. A spile, also known as a tap, is placed in the hole, and the tap is connected to a pipeline comprising of plastic hose.
When thawing days start (usually around last week of February), the sap starts running into pipeline collection system and from there downhill into stainless steel tanks. Sap is removed from the holding tanks and taken back to the sugarhouse via tanker truck. Depending on sap flow, this may be necessary more than once a day. Once at the sugarhouse, the sap is filtered and pumped into holding tanks for storage prior to processing.
The sap is gravity-fed into a pre-heater pan where it is warmed. The sap then goes to the evaporator. The evaporator is basically a big pan that is heated by natural gas and boils the sap, evaporating the water out of the sap, concentrating the sugars, and creating steam. This steam is used by the pre-heater, making the process far more efficient. As the water is boiled from the sap, it moves ahead into the finishing pan where it is concentrated to 67 °Bx, or 67% sugar solids in concentration. (More info on °Bx, or Brix)
The syrup is filtered, allowed to cool, and packaged into jugs of various sizes.
