Frequently Asked Questions

FAQs

  • It takes an average of 40 - 60 gallons of sap to make 1 gallon of pure maple syrup.

  • It takes warm days (33 degrees to 45 degrees) and cold nights ( 25 degrees to 30 degrees) for the sap to flow.

  • Yes, a maple tree should not be tapped for sap unless it is at least 10 inches in diameter. This means the tree is usually between 35 and 70 years old!

  • While there are 13 species of maple trees in Canada and the U.S. only three are tapped for syrup: Rock Maples, Black Maples, and Red Maples.

  • Maple Syrup is packed with nutrients and antioxidants! Don't let the rich taste fool you, maple syrup is filled with healthy minerals like: Zinc, Magnesium, Calcium, and Potassium.

  • Yes, once opened maple syrup should be refrigerated to prevent spoilage. Freezing is great too, keep a container in the fridge that meets your needs during the week and refill from a larger container in the freezer. Bonus Fun Fact: Maple Syrup does not freeze!

  • Yes, rock maples produces sweeter sap than a regular soft maple.

  • Maple trees can produce more than a gallon of sap a day.