Well the bad news is it's so cold the sap ain't running.
The good news is it's so cold the sweet in the pan is frozen.
Looks like it's going to be hot this week, so I'll be boiling in hot weather again this year.
There's threads about folks thinking of insulating and heating their sugar house.
These last few years I've been thinking an air conditioner might be more appropriate.
I may try boiling at night.
2019-2023 40 to 50 taps to get 8 to 10 gallons of syrup
2018 Built the sugar shack, produced 10.5 gallons (converted some to sugar,& cream). taps varied 45 to 50
2017 Built 2x4 arch for a divided pan, 8.5 gallons from 30 taps increased to 42 taps during season.
2016 Produced 3 gallons & 1 quart Syrup, Block arch & 3 buffet pans, 12 taps
2015 Thought about tapping