The Process of Sugaring
Vermont's land is perhaps the most suitable land for maple sugaring. Vermont nearly doubles the syrup production in states that also sugar, like New York and Maine. The process starts in spring, when warm days and cool nights cause the sap in the maple trees to circulate inside the tree. Then sugar makers will drill small holes, tapholes, into the trunk of the tree. Usually only several of these holes are drilled because to effectively collect syrup year after year from the same trees you must keep them healthy and by drilling more than the necessary holes you are only damaging the tree. After drilling the holes, which are about 5/16" in diameter and 2" deep, spouts are places in the tapholes and either tubing or buckets are set up to receive the sap. If the sugar maker uses buckets to catch the sap then the buckets must be retrieved.
Storage containers for sap.
If tubing is used then the sap flows into a mainline and then connects to tanks which are usually downhill, this allows the sap to flow gradually through the tubing. Some sugar makers use vacuums in their tubing systems to help the sap move through the tubing quicker and this also provides more sap from the trees compared to using just a bucket. Once the sap is in the sugarhouse it must be boiled otherwise it can begin to spoil. Large pans, sometimes 2' by 4' are used for the process and a heat source like burning wood or oil is needed to boil the sap. It is then heated for an extended amount of time while water is being boiled out of it and the density of the sap gradually increases. When the sap is finished boiling it is finally considered maple syrup and is packaged and distributed.
Stain left by holes Drilled in a tRee.