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Harvesting the sweetness of nature through maples
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| By: Rachel Westberg |
April 15, 2009 |
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It is hard to believe that something that drips from the trees can turn into a sweet treat, but that is exactly what keeps maple syrup producers busy during the weeks of March and April.
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It isn't hunting season. The fishing opener isn't for another couple of weeks. But for many involved in maple syrup production, now is the time to enjoy the season outdoors.
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Local producers report this is one of the best seasons in recent memory, with sap pouring out of the tree quicker than many can collect it. Freezing nights and warm days are needed to induce sap flows, which allows for a short window for optimal sap collection. This spring has seen the perfect conditions for gathering the sap.
At its most basic level to make syrup, holes are bored into maple trees and taps are inserted about an inch or two into the tree to collect the sap. Sap is collected in a bag or bucket hung around the tap. A mature tree can release about 10 gallons of sap during the three- to four-week season.
The sap is boiled until it reaches the correct density of maple syrup, or when at least 66 percent of its content is sugar. It takes an average of 40 gallons of sap to make one gallon of syrup. After it's boiled down and filtered, it is bottled for future use.
The appeal to those involved with maple syrup productions is simple-it is a back-to-basics project that brings out the sweetness of nature, literally.
"The process brings you back to nature," says Bob Unbehaun Jr., who taps soft maples in the Town of Prairie Lake with Terry Elwood, Rod Jorgenson and Mike McGinnis. "What else would we be doing this time of year? It is a great time to be in the woods. The fishing season isn't here. There aren't any open hunting seasons. It fills a niche when there isn't much else to do."
The enjoyment of being out in the woods is also what Maynard Hoff, of Barron, says got him involved in production. He and his cousins Elton and Mabel Hoff operate Mabel's Maple west of Hillsdale.
"I just plain enjoy doing it," says Maynard. "It is great to get out in the woods and see the first harvest of the year."
Elton says he began making syrup with his father as a kid, and he's done it ever since.
"I'm in my 70s and I don't remember a year without it," Elton recalls. "It is just exciting to see the sap come out of a tree and watch it turn into pure syrup."
Both the Hoff and Unbehaun crews started off simple-buckets and bags of sap boiled in a kettle or tank over a fire. Now, their operations have grown and the perfect conditions for sap production have pushed their operations to the limits. The Hoffs have already collected more than 1,100 gallons of syrup with the season just about coming to an end. Several years prior, they were collecting 600-800 gallons. Unbehaun says he typically makes 100 gallons of syrup a season, but has already hit close to 150 gallons this year.
"Anyone into syrup will be happy this year," says Unbehaun. "[At its peak] we were working around the clock to keep up with the sap."
"I think it has been one of the best seasons since 1977," remembers Elton.
Perhaps the biggest draw to maple syrup production is the social environment in which it is done. At Mabel's, there is often a crew of friends and family who come out over the season to partake in the festivities.
"A bunch of us have kids and grandchildren and everyone likes to come out and help," says Mabel. "It gets a little more hectic, but it is a lot of fun."
During the season Unbehaun says they have visitors come out to their setup nearly every day, whether to help put wood in the fire or to just shoot the breeze-and there is always food with which to welcome them.
Unbehaun adds the economy has probably prompted many more than usual to dig out their old syrup production equipment to make a little extra money. The price of syrup makes it even more lucrative. The Hoffs receive $38 for a gallon of maple syrup. In Vermont, some producers reported getting nearly $80 a gallon. Unbehaun does not sell the syrup he makes, but he says he simply enjoys seeing the faces of those to whom he gives the syrup.
"I don't know many people who don't like syrup," says Unbehaun. "A lot of people say they've had Aunt Jemima syrup, which they claim is made with 'real maple syrup,' but it only contains .4 percent actual syrup. People are spoiled when they get real maple syrup."
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©The Chetek Alert 2009
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