How to tap maple trees in Coshocton

Hello Coshocton County! Have you ever walked up to a tree during this time of year and got something sticky all over your fingers? That something sticky is the same sticky thing we put on our favorite breakfast dishes like pancakes. If you said syrup, you’re correct!

Late winter and early spring are maple season for Ohio and other parts of Northeastern North America. Maple syrup production is unique to North America, specifically between Minnesota to the west, Kentucky to the south and Eastern Canadian providences in the north.

Maple syrup simply comes from tapping maple trees to collect their sap. While this can be a very easy task, there are a few things to keep in mind when beginning to produce your own maple syrup: tree identification, the equipment needed, and when and how to tap.

There are several different types of maple trees, and these can be easily identified by looking at the leaves. The native Ohio maple trees are black maple, boxelder, red maple, silver maple, sugar maple and Norway maple.

While sap can be collected from any maple species, sugar and black maple are preferred because the sugar content of their sap is higher than other maple species. Starting with a higher sugar content sap requires less time and energy to produce a desired product.

When you are getting ready to tap, equipment is important. The equipment needed is a portable drill, collecting spile or spout, collecting container for each tap, storage tank, bucket or container for storing sap before boiling, large pan and a heat source for boiling, thermometer, hydrometer, filter for filtering finished syrup, and containers for finished syrup.

Now that you have the equipment, you can start tapping and collecting sap.

Sap flow occurs during the dormant season when nighttime temperatures are below freezing, followed by days with rapid warming above freezing. Sap with higher sugar content is usually tapped in late winter to early spring. Producers may tap by the calendar or based on predicted weather conditions.

Sap flow only occurs when conditions are right, not every day. Sap can be collected until just before tree buds begin to expand, usually in late March or early April. Sap collected after bud expansion results in "buddy" syrup, which has an unpleasant, bitter butterscotch flavor.

When tapping a tree for sap, start by checking the tree's diameter, ensuring it's at least 10 inches. A piece of rope 33 inches long can help measure this. A healthy maple will have a large crown and undamaged bark. Properly tapping a tree involves drilling a hole 1.5-2 inches deep with a sharp bit, cleaning out shavings without blowing into the hole and inserting the tap snugly without cracking the wood.

Examine the shavings for new wood color to ensure a healthy tap site. Place a cover over the collection bucket to keep rain out. Sap flow depends on weather, and an average tap can produce 6-10 gallons of sap per season. Use food-grade buckets to collect sap, filter it to remove debris and boil it promptly to maintain quality. Storing sap in a cool, shaded location can help preserve it before boiling.

By following these steps, you can successfully collect sap and produce high-quality syrup. If you would like to learn more about hobby maple syrup production, check out the OSU Extension fact sheet at Ohioline.osu.edu. Have a great and safe day.