Sugar content

[dugit]

Sap is testing terrible. Ours has been 2.0 to 2.2 . Talked to another producer and he said we were lucky, he hasn't had any above 2.0 . How about the rest of you guys? Same story ? On another note, it's been running like crazy.

[gbwaterski]

yesterday I collected 224 gallons that was 2.5%. I have had sap range from 2-3%

[Tweegs]

From Friday through last night we've pulled in 800 gallons, combo of silvers and sugars...2.5%

[Sugarmaker]

2% is a good average sugar content.
Sounds like your doing good. What were your expectations??
Regards,
Chris

[lindseyr1980]

We have a pretty small operation. 35 taps out right now. I am not sure how to test my sugar content. I tried with the hydrometer, but it just totally sinks to the bottom both cold and hot methods. What I can say, is that from 80 gallons of sap, we got 1 gallon plus 1 quart of syrup. I would say my sugar content is WAY LOW!

[Rangdale]

We have been running VERY low in Maine (at least myself and the handful of others I have talked to), getting 1.25-2% at best. This is from trees that normally produce 2.5-3% consistently. 80 gallons of sap for one gallon and a quart is pretty low, closer to 1.25% than 2

[DrTimPerkins]

I am not sure how to test my sugar content. I tried with the hydrometer, but it just totally sinks to the bottom both cold and hot methods.

You would need to use either a refractometer or a hydrometer calibrated for sap, not syrup.

[DrTimPerkins]

Sap is testing terrible.

Keep in mind that it is still very early season as far as the trees are concerned. Sap sugar is dictated by the timing of the season. In general it tends to start low, then peak, then decline over time as the season progresses.

[dugit]

Sugarmaker, I'd like to see some 3's. In the last 9 years we averaged from 2.6 to 2.9 with the exception of 2012 when we averaged 2.2. Dr. Perkins, according to our records I don't see the trend you refer to. On a side note, we tap mostly yard trees, maybe that makes a difference . I know the few woods trees that we do tap always start slower, but I have never sugar tested them separately from the yard trees.

[Hannah]

Sugarmaker, I'd like to see some 3's. In the last 9 years we averaged from 2.6 to 2.9 with the exception of 2012 when we averaged 2.2. Dr. Perkins, according to our records I don't see the trend you refer to. On a side note, we tap mostly yard trees, maybe that makes a difference . I know the few woods trees that we do tap always start slower, but I have never sugar tested them separately from the yard trees.

I like to test individual trees, I guess just for the hell of it, no particular reason. It amazes me how each tree is unique and how each tree changes from season to season.

Dr Perkins- I was wondering why you feel the sugar peaks in the middle of the season? I am not disagreeing with you, I am just curious of the mechanics behind the phenomenon!

[DeciMaple]

I like to test individual trees, I guess just for the hell of it, no particular reason. It amazes me how each tree is unique and how each tree changes from season to season.

Dr Perkins- I was wondering why you feel the sugar peaks in the middle of the season? I am not disagreeing with you, I am just curious of the mechanics behind the phenomenon!

Awesome! I'm not the only one crazy enough to test each trees sugar content! My reason though for taking the time to test all of my trees is that I have a over grown sugar bush that needs to be thinned. So those trees that either, don't have a good sugar content, do not produce much, or seem sickly in any way, are coming down to give room for others.

I also have been wondering why the sugar peaks in the middle of the season Dr Perkins. Is it related to the thawing of the ground and the roots where the sugar is stored? In my records I've seen what your talking about, but am confused as to why.:confused:

[DrTimPerkins]

I also have been wondering why the sugar peaks in the middle of the season Dr Perkins. Is it related to the thawing of the ground and the roots where the sugar is stored? In my records I've seen what your talking about, but am confused as to why.:confused:

The very short and simple answer is that freeze-thaw, as well as driving the sap pressure/exudation process, also stimulates the conversion of starch to sugar.