Outside the sun is shining. The temperatures here in Vermont are rising from their early morning chill to something more reasonable – for Vermont that is. Vermont sugar makers are chomping at the bit. They’re waiting for those temperatures to rise above freezing, or more specifically, for the nights temps to drop below freezing and then swing to above during the days. This is what makes the sap in the maple trees run up and down and fills the sap buckets.
To make maple syrup it takes about 30 gallons of sap to make 1 gallon of syrup. 30 to 1. I’ve spent time in sugar shacks during the maple season and I can tell you for a fact that even with fancy technology like reverse osmosis, sugaring is hard work. As long as the sap is flowing, they’re in the shack boiling. A lot of work for a little gain but if you’ve tasted pure maple syrup, you’ll know it’s worth it.