The buckets hold little but bugs and a little water. The
last of the generous maples has stopped giving. Time to pull the taps, wash the
buckets, and store it away for next season.
We made 50 gallons of sweet amber colored maple syrup. That’s
about 2000 gallons of sap gathered, carried, carted and boiled; now resting in
five gallon containers. The last thing to do is reheat it to the perfect
temperature, bottle it up, and enjoy the sweet taste over the next year.
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