I feel your pain. I lost 15 of sweet drained from my back pan into 5g buckets last week, in 4 days it was gone. There was no sap during that time so my only option would have been to boil it all down like end of season, as I don’t have a fridge or freezer big enough to hold it. Temps in my sugar shack would have ranged from 35 to 55, which was enough to turn the Sweet into globby goop. The 4 gallons of almost syrup however in my front pan survived just fine. If your temps stay at 38 constant maybe you’ll fare better. I’m not sure.
2022 is season 7
2016: 20 taps on buckets, 4 gallons on a borrowed 2x3.
2017: 32 taps on buckets, 8 gallons of syrup, on a "loaner" Lapierre 19x48.
2018: 80 taps. First time tubing. New 10x12 sugar shack, Lapierre 2x5. Made 17 gallons
2019: 100 taps. 22 gallons. Added a small RO 50 gph.
2020: 145 taps, 30 gallons, sold half. Murphy cup is a great addition.
2021: tapped Feb 23, 150 taps, 35 gallons.
2022: 200 taps. I lost 50, added 100. Having fun but short season?