Maple Syrup Production Chris Evans Extension Forester University of Illinois NRES https://www.epicurious.com 1
Maple Syrup Production Scalable (works with landowners of any size) Often complementary with other on-farm activities Requires little specialized equipment Anywhere in Illinois! 2
Maple Syrup Hobby/Personal Local/Farmer s Market Bulk/Wholesale 3
Regulations (IDPH) Must originate from inspected facility Regulation comes in when they are processing the syrup like heating it and/or adding flavoring or other ingredients. The processor would complete the registration form available on our website IDPH/Food Safety/Manufactured Food, email it back to us (no fee currently) and the Department would set up an inspection. (TIB Food #30) Label Common name of the product Name, address and ZIP code of the packer, processor, distributor or manufacturer; Net contents (weight or volume) of the package; List of ingredients in descending order of predominance by weight; List of any artificial color, artificial flavor or preservatives used; Other labeling information as required by federal, state or local jurisdictions; 4
USDA Definition What is Maple Syrup? Liquid food derived by concentrating and heat treating sap from the maple tree (genus Acer) The solids content of the finished maple syrup shall not be less 66 percent by weight (Brix). Grade A Grades (USDA) Not more than 68.9% solids content by weight (Brix) Uniform color Free from off flavors and odors Free from cloudiness, turbidity, and sediment Processing Grade 5
Color classes Color Classes Grade A Color Classes Taste Light Transmittance (% Tc) U.S. Grade A Golden Delicate > 75.0 U.S. Grade A Amber Rich 50.0-74.9 U.S. Grade A Dark Robust 25.0-49.9 U.S. Grade A Very Dark Strong < 25.0 6
1. Select trees to tap 2. Tap trees The Process Drilling holes Installing spiles and buckets (or other collection system) 3. Collecting and storing sap 4. Boiling sap into syrup 5. Storing syrup #1 Sugar maples Other maples Silver maple Red maple Box elder maple Sycamore? Black walnut? Birch? 1. Select Trees to Tap 7
Sugar Maple (Acer saccharum) Identifying Sugar Maples in Winter Opposite branching 8
Identifying Sugar Maples in Winter Opposite, pointed, reddish brown buds Identifying Sugar Maples in Winter Bark variable in color, from light gray to nearly black. Bark on larger trees often has larger vertical ridges giving the tree a platy look 9
Identifying Sugar Maples in Winter Sometimes brown, curled leaves remain on tree even into winter Where to Find Sugar Maples Almost anywhere! Common in yards Especially older houses North and east facing slopes Rich woods Well drained bottomlands Very shade tolerant Often replacing oaks in absence of disturbance 10
Elbert L. Little, Jr., USGS 2. Tap Trees Need Drill (hand or batter powered), spiles, and buckets (or something else to catch sap) 11
Need 7/16 drill bit 12
Need 5/16 drill bit 13
Tree Tapping Guidelines Trees under 10 inches in diameter Do not tap (let these little guys grow!) Trees 10-15 inches in diameter 1 tap Trees 16-20 inches in diameter Up to two taps Trees 21-25 inches in diameter Up to three taps Big old trees (>25 inches in diameter) Up to four taps! 14
Only drill 1.5-2 into tree Drill slightly upward into the tree Use sharp bit for clean cut (less damage and better sap flow) Don t insert the pile in too far, it could split the cambium of the tree, hurting the tree and loosing sap Don t directly hammer metal spiles (it will bend them) Rubber mallets work great for plastic spiles 15
Hang bucket and cover with lid (to keep rainwater and debris out 16
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Tree Tapping Weather It s all about the Temperature! Above freezing daytime and below freezing nighttime Ideally 40s and 20s In southern Illinois January through early March Very variable depending upon weather 3. Collecting and Storing Sap Need Clean buckets or jugs (with lids!) Filter/funnel Clean, cold place to store sap while waiting to boil 19
Maple Sap Sap carries nutrients and energy Winter sap is higher in sugar content Winter storage of energy Antifreeze properties Collecting Sap Check sap every 1-3 days (if daytime temperatures gets into the 50s, check every day) Use filter/funnel to collect sap into clean buckets or jugs 20
Food Safety Sap can spoil if not handled properly Treat it like the food product it is! Use clean buckets and clean tools Don t store sap out in sun or warm weather Don t let sap set for long periods of time without boiling it down 21
Bud growth starts End of Sap Flow Sap gets twiggy or buddy flavor Taste and smell sap Southern Illinois late Feb mid March? Pull spiles out of the tree (pliers) No need to plug or treat the holes Wash all equipment in light bleach solution, dry and store for next year Re-tap trees the next year Move tapping site at least two inches left or right AND two inches up or down from previous year s site 22
How much sap to expect General rule of thumb is 5-10 gallons of sap per tap throughout the entire season Varies greatly! Between trees Between years 4. Boiling Sap into Syrup Boiling to remove water and concentrate sugar to make syrup Need Method of boiling it 23
Boiling Methods Easiest to build Flat pan stacked on blocks over a wood fire (high surface area, quicker boiling) Fish cooker (lower surface area, slower and uses propane) Big iron pot over fire More difficult to build Homemade boiler with enclosed flame (More efficient use of heat, less ash/soot in syrup) Premade Evaporators (expensive) Not Recommended boiling on stove in home Homemade woodfired two pan boiler 24
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Sap to syrup amounts 1%-6% sugar content naturally (varies greatly) On average 2% for sugar maples (less for other species) Syrup is ~66% sugar content For 2% sap = 43:1 ratio 43 gallons of sap to make one gallon of syrup 26
How to tell when syrup is ready Looks done (Don t use this method!) Boiling point As sugars increase, boiling point increases Finished syrup should boil at 219-220 degrees F Hydrometer Measures 66% sugar content Finishing Syrup Once finished boiling, syrup should be filtered and placed into Sterile jars while still hot Does not need to be refrigerated until open Using glass jars may result is syrup darkening over time Sand may settle out at the bottom of the jars (Mineral deposits that form as sap is boiled). Filtering when you bottle will help reduce this Don t overcook it as it leads to crystallization 27
Notes on Process Early season syrup is lighter with less strong flavor Boiling fast and not letting the sap cool off will keep the syrup lighter Giving a jar of syrup to a neighbor will go a LONG way towards getting permission to tap trees on their land You can t tap trees on state lands or USFWS refuge lands, but ask the USFS because they may be able to give you a permit for personal (non-commercial) collection Maple syrup production is addicting and contagious! 28