Maple syrup season arrives, in the Aylen Lake area, usually late March. The timing varies, from year to year. Weather factors, certainly influence the sap flow. Snow/Rainfall, temperatures, and storm damages can all be significant factors.
The drought last summer, and this winters’ snow amounts make the syrup quality & quantity, difficult to predict. As winter seems to be holding on, I think the sap run will be later, at the end of the month, and into mid- April perhaps. Having consecutive days above +5c and overnite temps around -5c is key. This swing in temps, builds the gases within the sugar maples, to give flow.
For collecting purposes, I recycle 10/15l. water jugs, and sanitize them preseason.. This, is also beneficial at the boil down stage. For calculating amounts as you add to boil down. Plus using a 40:1 ratio of sap to syrup, I can approximate my end results!
Whether, it’s Maple Syrup on Pancakes & Waffles, or those little Maple Leaf shaped cookies, Maple flavour is a great Canadian tradition!
I encourage a visit to a local ‘Sugarbush’, this spring. Take the family, and enjoy the outdoors, with some ‘Maple treats’ along the way!
Enjoy the Spring, everyone.