Bucky, an old friend, called from Glover to discuss a pump. His maple season is over, too, so he’s tapping his white birch trees! It’s birch syrup season. It’s beyond me how anyone can manage two syrup seasons back to back, but Bucky is quite excited about it. I have not researched birch syrup production, but here is what he said:
The birches run after the maples.
Once tapped, a tree will run non-stop for two weeks.
No freezing nights are necessary, in fact, they are a handicap.
No vacuum pump is necessary; the trees gush.
The sap doesn’t spoil since it is so weak (.75% sugar content).
It takes 100-150 gallons of sap to produce one gallon of birch syrup.
He uses the RO and syrup pans as usual.
There is one deterring factor, in my book: I don’t like the taste of birch syrup. Apparently, many chefs snatch it up for their kitchens.
Weather: Cold and rainy this week, after last week’s blip of summer that prompted the brown, pointy sugar maple buds to swell and pop, ending the maple season.