
Originally Posted by
Sugar Bear
Those photos of the maples are exemplars of marcescence. Exactly why and how come it occurs is really still unknown. Lots of conjecture. One of the thoughts is how green the leaves still are on a given tree at the time of a first very hard frost of the season.
Let me guess on your past 6 weeks? You have had some frosts but nothing hard or severe while the leaves were turning over? Probably getting some hard stuff frost now. But everything is down by now. So little to no marcescencing this year.
The Norwegian makes the argument that not all trees are susceptible or even capable of marcescence as they frequently stay with some green even well into the season of hard frosts, year after year, but then suddenly just drop all of their leaves entirely rarely, if ever showing any signs of any marcescence.
Actually this year we did not have many frosts, but I agree these trees are good examples of marcescence.
Because these same trees exhibit marcescence every year, I think there is a genetic component to it. Just my guess.
2022 - 5 pan block arch - 109 taps, 73 on 3/16 lines, 36 on drops into 5 gallon pails.
930 gallons boiled, 109 L (28.8 gals) of delicious syrup made.
DYI Vacuum Filter
2023 - 170 taps, mostly on lines, 1153 gallons boiled, 130 L (34.34 gals) of delicious syrup made, on a 2x4 divided pan and base stack, 8” pipe, on a block arch that boiled at a rate of 13 gallons per hour.
2024 - made 48 L, December to March, primarily over two fire bowls.