1. How much sap does it take to make a gallon of syrup?

Depending on the sweetness of the sap, it takes approximately 40 to 60 gallons of sap to make one gallon of syrup.

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2. How much syrup does each tree produce?

This depends on the number of taps per tree. Each tap yields about 10 gallons of slightly sweet sap over the 4-5 week sugaring season. The 10 gallons of sap per tap, when boiled down, will yield approximately one quart of maple syrup.

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3. What is the difference between the grades of syrup? Is one better than the other?

Pure maple syrup is graded according to color and flavor. The grades are Grade A light amber (also known as 'Fancy'), Grade A medium amber, Grade A dark amber and Grade B. As a rule of thumb, the lighter the color, the more delicate the flavor, and the darker the color, the stronger the flavor. One is not better than the other; it's a matter of personal preference.

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4. What is maple cream?

Maple cream, also known as maple butter, is maple syrup that has been boiled further to remove more moisture, then cooled and stirred until it becomes “creamy”. Nothing is added to it; it is a pure maple product. It has a cream cheese-like consistently and is delicious on toast, English muffins or even on a peanut butter sandwich in place of jelly.

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5. How long will maple syrup keep?

Unopened, maple syrup will keep indefinitely. Once opened, it must be refrigerated. If any harmless mold should form on the surface, merely bring the syrup to a slight boil, skim the surface, pour into a clean container and refrigerate.

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