Grew up in my parents restaurant in central NH. One year when I was about 10 dad tapped a couple of trees and boiled it on the stove top in the house (dumb), I remember there being sticky stuff all over every surface in the kitchen. Never did it again but then 28 years later looking for some wisdom to impart on my kids and to share a memory I've always cherished we decided to tap a big red maple in the front yard. We boiled it on the back deck with a turkey fryer and then moved to the stove to finish (lesson learned). The whole family got bit by the bug and the second year we upsized and invited friends and family. When Dad saw the "right way" he was bit by the bug too, He is now the chief wood feeder. Now, a few years in and we're going to tap about 100 and hopefully make 20 gallons. We give it all away to family and friends. Nothing better than relatives you only see a couple of times a year coming to visit and dropping hints about their running out of syrup Makes it all worth it.
Pete Nightingale
Lisbon, NH
3 Teenage sap haulers & Plenty of friends and family to restock the beer fridge
2012 1 tap and a pot
2013 10 taps, oil tank evap, 2 gallons of slightly too thin syrup
2014 48 taps improved oil tank evap 3.5 gallons, ouch??
2015 88 taps 78 5/16" and 10 3/16" nat vac 40"x 48" Homemade Arch 13.25 Gallons
2016 100 taps 65 on 3/16 & 35 buckets 17 gallons + unknown amount of maple / Jack Daniels testers