Making Maple Syrup





Introduction: Making Maple Syrup

This is my first instructable so comments would be nice.

Step 1: Getting Supplies

First we have to get the necessary supplies.

Supplies needed:

Sugar Maple


Drill Bit (I used 3/8in.)

Sap Collectors(I used plastic bottles with holes in the sides)

Stove or Turkey Fryer, or make one out of bricks

Pot or pan to boil the sap in

Step 2: Identifying the Tree

The tree is not that easy to identify but for those of us who were boy scouts its easy. Here are pictures of a tree and the leaves.

Step 3: Drilling Holes

The title and picture explain it all. I used a 3/8in. drill bit as that was the size of the tubes. Be sure that the tree is large enough, if it is less than 10in. in diameter you can not tap it, but for every 8in. added to diameter you can add 1 more tap. For example if a tree is 34in. in diameter you can put four taps on it. Be sure not to drill to deep, about 3in. is good enough.

Step 4: Collecting Sap

After you have drilled the holes put tubes or taps into the holes and attach the bottles or buckets with hooks, hangers, or duct tape. The tubes were jammed in with the help of a hammer.

Step 5: Boiling the Sap

Next comes boiling the sap. This process can take up to 12 hours. If you are like me though, and only come out with a gallon and a half of syrup, it takes 7 hours. The peak temp. of the sap should be 7 degrees above the boiling point, 100 degrees C. and 212 degrees F. Don't let the sap boil down to less than 1in. or it will burn.

Step 6: Bottling the Syrup

Finally we get to bottle our syrup. Strain it and then bottle it. Make sure to strain it while it is still hot or it will salidify on you and will be hard to strain. Storing syrup in the freezer is ideal as good syrupp won't freeze. Put it in the freezer AFTER is has cooled or the bottle will crack. I hope you enjoy your syrup!!

Step 7: Clean Up!

Clean-up is pretty simple. To clean the drill bit wipe it off with a rag or paper towel. To seal up the tree you can go and buy a tree repair putty, but for me i used the original wood shavings. I stuffed in the shavings and then sealed the holes with epoxy. It is VERY important to seal up the holes as insects and airborne bacteria might get into the holes

the maker of this instructable does not claim any responsibility for damage or sickness caused by the making and processing of this product.



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Questions & Answers


Apparently the chemical called Quebecol which is present in high concentration in maple syrup protects mice and rats from over stimulation of insulin and regulates sugar.


Li, Liya; Seeram, Navindra P. (2011). "Quebecol, a novel phenolic compound isolated from Canadian maple syrup". Journal of Functional Foods. doi:10.1016/j.jff.2011.02.004.

Cardinal, Sébastien; Voyer, Normand. "Total synthesis of quebecol". Tetrahedron Letters54 (38): 5178–5180.doi:10.1016/j.tetlet.2013.07.048.

I wouldn't be so sure that epoxy is a good idea to plug a tree. After all it is pretty acid and is very toxic to humans !!!…
A simple traditional window putty and a wooden plug would do as well I guess.

Hopefully Simeek will weigh in here. I really want to see what he has to add to the conversation.

I use a different scale.
10 inshes 1 tap and every 5 inches add 1 tap. But no more than 5 taps.

Yeah. Thats true. it is not necessary to seal up your tap hole. I dont seal any of mine and i tap hundreds of trees. just move the tap hole 3 inches over and 5 inches up or down for the next year.

ok the first batch i made came out light and sweet and was boiling at 220 deg and the 2nd batch i made was at 220 deg and dark and maple tasting not to sweet and the 3rd one i made was like a carmel at 220 deg now im doing the 4th and almost all came right out of the tree the 2nd was boiled and than rested for a few days to add more sap does the sap have to sit around to get more flavor from it

I find that's mostly the weather. as the season progresses your syrup will get darker.

i'm sure if you check your boiling point of water everytime you begin you will see what I mean. water boils + - 3 degrees which could explain why your syrup is changeing color. sap should be used as soon as possible,as it will spoil in a short time. the warmer it gets,the shorter it's good. hope I helped

Here's another interesting fact. Commercial-scale syrup operations employ reverse osmosis, to remove some water from the sap, before boiling. This lowers the energy cost (and greenhouse gas emission) of firing the evaporator.

I wish I could afford that. Those are too cool and way to expensive for me.