Posting this question (and answer) here in case it helps someone else. It came through on a different thread:
Question:
so you tap maples even before the end of winter? Do you take advantage of any warming? I was under the impression (we're got verrrrrrrry little experience, couple seasons of birch in AK and one with maple in way north/UP of MI where spring comes in late May) you wait til the weather is warming up for the last time, like right before spring. But sounds like you can do it anytime? Can you use the same taps several rounds?
Answer: For maple, you can tap anytime the daytime temperatures are above freezing and the nighttime temps are below freezing. It's the freeze thaw cycle that makes it work, and that happens anytime from January to the end of April, depending on the year. There's breaks in the season where things get too cold or too warm for a week or two at a time, but on average, the season is around 6 weeks spaced out sometime between January and April (at least here).
For birch, you are correct, you tap when it's all the way warming up. The sap run for birch is determined by the soil temperature, so the daytime and nighttime temps are dependably above freezing. For us, that's usually April sometime each year, right before buds break.
Last year we tapped one tree, and it was fun! We got a few quarts of syrup and some maple sugar. I didn't want to bite off more than I could chew, being home with a toddler and expecting baby goats born soon. But this year, my dad took a sugaring class with his friend and came home with a ton of equipment and not only set it up, but also set up ours (we're neighbors!). He's been in the shed boiling sap on the woodstove all week and I bring him food in exchange. Talk about a creative way to get the homestead work done. 😂
Here in PA, we're in full swing in maple syrup season. We've already collected a lot of sap and made about 2 gallons of syrup. I can it in quart or pint jars. We absolutely love it, but I've never tried sugar or cream. I'd be interested in reading about it and maybe giving it a whirl! We've had chickens for years (thank goodness, eggs are expensive!). On my to-do list for today is to try making a rye sourdough starter. I'm always looking for ways to make things healthier and get away from any processed foods. This will definitely fit the bill! One question I have is that I found 2 types of rye four - dark and white - so does it matter which one I use? Can they be used interchangeably? Thanks for sharing your abundant wisdom!
Firstly I just want to say thank you for all the content you provide, your websites are almost always the first I visit whenever I want to learn a new skill, it really is so valuable.
Secondly, I want to learn how to distill alcohol. I know this is a tricky one with the legal side but I'm so fed up of paying a huge amount for spirits for tinctures especially (I'm in Manitoba, Canada so its really expensive and I can't get a high enough proof). Do you have any guides for making a basic wash and running it through a still? Whenever I look around, pinterest, youtube, etc the recipes always seem to be for whiskies etc.
I’m learning sourdough and finding such a sense of accomplishment (and challenge!) in figuring out how to make a good loaf of bread. My two little boys appreciate the increase in pancake breakfasts also 😆 I’m also diving more into canning this year as I want to be less dependent on our freezers should there ever be a power outage. We live in the city but hope to buy land in the next few years so chickens are definitely first on our list! Looking forward to that info! Thanks for all you do!
Also, bread baking with less wheat. I think this may be healthier for our family as we have GF people in the extended family, and there is just too much wheat going on. Wanting to look at oats and other grains. We have been very warm (no canal skating this year at all!!), but we weren't quite into syrup as yet.
I am in the design process of converting my 25’ x 91’ foot garden into raised beds. I’m making the switch mostly because our soul is just awful - despite years of amendments with organic materials. Because I need so many beds, research is making me think the galvanized beds might be a good way to go. What are your thoughts? Any experience here? I want beds to be at least 16” high.
Hi! Here on Long Island, it has been a year without a winter; the temperatures rarely dropped below freezing. Today was in the low seventies and an early spring is predicted.
I impulse-bought (rare for me) a small, portable greenhouse (8' x 2.5' x 2.5') with the intention of using it for my seed starts. Daytime temperatures for next ten days are forecast to range between 39 and 57 degrees, and nights will be between 27 and 34. Do you think it too early to start my seeds outdoors if the greenhouse is in full sun, or do you know of any reliable books/websites where I can read up on greenhouses? I'm thinking that humidity and moisture may have to be managed too, although I just pulled that thought out of thin air.
Please edit out this next paragraph if you feel at all uncomfortable with it I have been wondering if you are familiar with Calais/Maple Corner/The Morse farm Maple sugar works? I spent many summer months with my family in Calais; if my memory serves the home we stayed in was on Robinson Hill Rd. (narrow dirt road). Back then (many decades ago), the Morse Farm MSW was called the Sugar Shack. I have many old pictures of my time there, and fondly remember corn roasts and being taught to milk a cow by Harry Morse. My time in Vermont shaped my life.
What filters do you use? I make around 4 gallons of syrup per year so I do not have an evaporator. I do this with my son and daughter so that they can experience it. I have a problem filtering out all of the impurities. I use a paper filter and also a wool filter. Any advice would be helpful.
We've done maple syrup here in the past. It is so good!! But a lot of work. I will never begrudge anyone for the price they get for real maple syrup.
I've been working on water kefir at home. I think I finally found a substitute for my nightly glass of wine (well, maybe not). I can't quite get the second ferment to stay bubbly though.
Posting this question (and answer) here in case it helps someone else. It came through on a different thread:
Question:
so you tap maples even before the end of winter? Do you take advantage of any warming? I was under the impression (we're got verrrrrrrry little experience, couple seasons of birch in AK and one with maple in way north/UP of MI where spring comes in late May) you wait til the weather is warming up for the last time, like right before spring. But sounds like you can do it anytime? Can you use the same taps several rounds?
Answer: For maple, you can tap anytime the daytime temperatures are above freezing and the nighttime temps are below freezing. It's the freeze thaw cycle that makes it work, and that happens anytime from January to the end of April, depending on the year. There's breaks in the season where things get too cold or too warm for a week or two at a time, but on average, the season is around 6 weeks spaced out sometime between January and April (at least here).
For birch, you are correct, you tap when it's all the way warming up. The sap run for birch is determined by the soil temperature, so the daytime and nighttime temps are dependably above freezing. For us, that's usually April sometime each year, right before buds break.
Last year we tapped one tree, and it was fun! We got a few quarts of syrup and some maple sugar. I didn't want to bite off more than I could chew, being home with a toddler and expecting baby goats born soon. But this year, my dad took a sugaring class with his friend and came home with a ton of equipment and not only set it up, but also set up ours (we're neighbors!). He's been in the shed boiling sap on the woodstove all week and I bring him food in exchange. Talk about a creative way to get the homestead work done. 😂
Here in PA, we're in full swing in maple syrup season. We've already collected a lot of sap and made about 2 gallons of syrup. I can it in quart or pint jars. We absolutely love it, but I've never tried sugar or cream. I'd be interested in reading about it and maybe giving it a whirl! We've had chickens for years (thank goodness, eggs are expensive!). On my to-do list for today is to try making a rye sourdough starter. I'm always looking for ways to make things healthier and get away from any processed foods. This will definitely fit the bill! One question I have is that I found 2 types of rye four - dark and white - so does it matter which one I use? Can they be used interchangeably? Thanks for sharing your abundant wisdom!
Hi Ashley
Firstly I just want to say thank you for all the content you provide, your websites are almost always the first I visit whenever I want to learn a new skill, it really is so valuable.
Secondly, I want to learn how to distill alcohol. I know this is a tricky one with the legal side but I'm so fed up of paying a huge amount for spirits for tinctures especially (I'm in Manitoba, Canada so its really expensive and I can't get a high enough proof). Do you have any guides for making a basic wash and running it through a still? Whenever I look around, pinterest, youtube, etc the recipes always seem to be for whiskies etc.
Thanks!
I’m learning sourdough and finding such a sense of accomplishment (and challenge!) in figuring out how to make a good loaf of bread. My two little boys appreciate the increase in pancake breakfasts also 😆 I’m also diving more into canning this year as I want to be less dependent on our freezers should there ever be a power outage. We live in the city but hope to buy land in the next few years so chickens are definitely first on our list! Looking forward to that info! Thanks for all you do!
Hi, I’m looking for any info you might have on making fruit shrubs ( vinegar based syrup)
Also, bread baking with less wheat. I think this may be healthier for our family as we have GF people in the extended family, and there is just too much wheat going on. Wanting to look at oats and other grains. We have been very warm (no canal skating this year at all!!), but we weren't quite into syrup as yet.
Hi Ashley - a few things from here in Ottawa...
- storing food stored in mylar - ideas, places, tips?
- rechecking preps - some of our mylar quickly done in 2020 doesn't appear to be secure now so any ideas/tips on this?
- drinking some of your fruit wine recipes and finding them very sweet for us. Any ideas on changes other than reducing sugar?
- winter sowing, thinking we are going to try it eventhough it is already Feb. Our last frost date is 6 May so hoping this is enough time.
- using up all food (and other resources such as old clothing/fabric etc.). Any thoughts?
Hope this gives some ideas!!
I am in the design process of converting my 25’ x 91’ foot garden into raised beds. I’m making the switch mostly because our soul is just awful - despite years of amendments with organic materials. Because I need so many beds, research is making me think the galvanized beds might be a good way to go. What are your thoughts? Any experience here? I want beds to be at least 16” high.
Hi! Here on Long Island, it has been a year without a winter; the temperatures rarely dropped below freezing. Today was in the low seventies and an early spring is predicted.
I impulse-bought (rare for me) a small, portable greenhouse (8' x 2.5' x 2.5') with the intention of using it for my seed starts. Daytime temperatures for next ten days are forecast to range between 39 and 57 degrees, and nights will be between 27 and 34. Do you think it too early to start my seeds outdoors if the greenhouse is in full sun, or do you know of any reliable books/websites where I can read up on greenhouses? I'm thinking that humidity and moisture may have to be managed too, although I just pulled that thought out of thin air.
Please edit out this next paragraph if you feel at all uncomfortable with it I have been wondering if you are familiar with Calais/Maple Corner/The Morse farm Maple sugar works? I spent many summer months with my family in Calais; if my memory serves the home we stayed in was on Robinson Hill Rd. (narrow dirt road). Back then (many decades ago), the Morse Farm MSW was called the Sugar Shack. I have many old pictures of my time there, and fondly remember corn roasts and being taught to milk a cow by Harry Morse. My time in Vermont shaped my life.
What filters do you use? I make around 4 gallons of syrup per year so I do not have an evaporator. I do this with my son and daughter so that they can experience it. I have a problem filtering out all of the impurities. I use a paper filter and also a wool filter. Any advice would be helpful.
We've done maple syrup here in the past. It is so good!! But a lot of work. I will never begrudge anyone for the price they get for real maple syrup.
I've been working on water kefir at home. I think I finally found a substitute for my nightly glass of wine (well, maybe not). I can't quite get the second ferment to stay bubbly though.