Every year, we make our own maple syrup by tapping just ten trees. We always aim at making one gallon of syrup, which will last us for the year. Tapping kits with 10 taps and tubing are available online and cost less than $30. We are using the same kit already for about five years. Tapping starts in February as soon as the first days above 40° F are in the forecast, and we tap only for about 3 -4 weeks. It’s always a great feeling when we can start tapping as it’s the first sign that winter is almost over, and spring is near.
As we use only gallon-size jugs, we must empty them daily into a barrel – on warm days, even twice.
The sap in the barrel undergoes first a reverse osmosis process to cut down on boiling time. The first years, we didn’t do this, and it took quite a long time of boiling 40 – 45 gallons of sap down to one gallon of syrup. Rene built the osmosis device himself and it filters about half of the water out of the sap. More info about reverse osmosis, how it works for maple syrup production, and how to build it here https://homesteadhow-to.com/reverse-osmosis/
The concentrated sap gets then boiled down in big pans on the outdoor fireplace, and the final step happens with the help of a sugar/ candy thermometer on the kitchen stove. The syrup is done once the temperature reaches 219° F.
If inspired now to give maple sugaring a try next year, read this tip sheet published by the University of New Hampshire: