Norway maple sap
I have about 60 Norway Maple taps that seem to produce a earthy or woody odor to the sap, the sap is clear and still sweet. Is this referred to as metabolism? If this sap is processed into syrup what could I expect for flavor and appearance? The buds are still closed and tight.
Thanks
2022 - 157 taps, 40 gallons of syrup
2021 - 171 taps buckets and tubing, 41 gallons of syrup
2020 - 225 taps bags and tubing, 45 gallons of syrup
2019 - 180 taps buckets and bags, 50 gallons of syrup
Lapierre 2x8 Vision with reverse flow, hood & preheater
Leader Micro2 RO
Lapierre 10" short bank press
I don't think they normally taste much different unless other conditions change. I think they just produce sap with less sugar content.
I cant agree about them producing lower % sap. I have 1 Norway in the yard, it produces nearly double the sap as any other tree per tap, and never less than 2%, occasionally up to 2.5%
2019 season - 11 taps, 2.5 gallons
2020 season - - 2x4 homemade oil tank arch, homemade raised flue, and syrup pans.
130 taps, 15 gallons of syrup
2021 CDL 2x6 pan set with real raised flues. Hoping to hit 400-500 taps on tubing
16 of my 25 taps are Norways... Great flavor...and really good sugar content, over 2%. Mine are mostly yard trees. In year's past they produced on par with my Sugars and Reds... this year, they produced far less...not sure why...but my overall Sap per Tap was down nearly 50% from prior years.
16x24 Old School Sugar House
Mason 2x3 Evaporator
Kubota BX sap hauler
2018 - 8 taps on buckets
2019 - building the shack...just 1 tap
2020 - Today ... 25 taps on buckets
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