There's a particular window of opportunity for maple sap that is determined by temperature. When the temperature of the wood rises to the mid-30s, enzymes start to convert the stored starch into sugar. And once the tree warms up to about 45 degrees, the starch stops converting into sugar. In between, when days are relatively warm but the nights are relatively cold, pressure builds up in the tree, and the sap comes pouring out of any wounds -- particularly a wound that was put there intentionally to direct that sap into a bucket.
Meanwhile, we'll be curled up by our woodburning stove, watching a little pot of sap collected from our neighborhood maples as it slowly cooks down...the sweet taste of spring on its way!
Do you have any maple syrup stories to share? Leave us a comment.