lastwoodsman
04-12-2011, 07:28 AM
Question for Dr. Tim:
Talking with local suppliers and following along on Mapler Trader as well as my own experience this year it seems there is more than usual of low sugar content in sap. While not a scientific observation it is just an opinion based on conversations.
I am aware it certainly varies, my own trees (all sugars) were barely making 1% this year which is unusal. To clarify I also did not syrup the last week of the heaviest part two to three week run here in Minnesota.
Generally in past years 2% to 2.5% was more the norm.
With that said, my friend here in the MPLS area taps 400 silvers and his sap was running 3 to 3.5 with some as high as 4%.
Is there a known explanation as to what affects sugar content in sap?
Woodsman
Talking with local suppliers and following along on Mapler Trader as well as my own experience this year it seems there is more than usual of low sugar content in sap. While not a scientific observation it is just an opinion based on conversations.
I am aware it certainly varies, my own trees (all sugars) were barely making 1% this year which is unusal. To clarify I also did not syrup the last week of the heaviest part two to three week run here in Minnesota.
Generally in past years 2% to 2.5% was more the norm.
With that said, my friend here in the MPLS area taps 400 silvers and his sap was running 3 to 3.5 with some as high as 4%.
Is there a known explanation as to what affects sugar content in sap?
Woodsman