I plan not to tap until the 28th. Here's my logic, based on the linked article...

http://www.uvm.edu/~pmrc/tapping.pdf

I am only able to dedicate about 3 weeks to the season, and based on the article I think you get better flow from a fresh tap than an old one. The article alludes to bacteria as the reason for a tap "slowing down" and being on gravity with old timey metal taps, I think I will get the most, best syrup if I wait for the stronger consistent sap runs.

Thoughts?

Dan