We had our last boil of the season on March 13th. We hoped the  warm spell we experienced would not cause too much bud development which changes the sap and makes buddy syrup. The cold spell we experienced for the next 2 weeks raised our hopes that we could get quality sap when the warm weather returned.We even kept our taps in and did minimal end of year tasks. Unfortunately, the warm spell was too long and we have now accepted the fact that the 2024 season is now one for the history books! Pulling taps and cleaning up is now on the docket.

We bottled up 3 barrels of great tasting syrup today, so if you’d like to taste this years vintage, order on our website or call us to pick up your order.

We have continued to experience several more record warm days in the last weeks. February was the warmest in recorded  Minnesota weather history. As the temperature remained above 40 continuously for more than 48 hrs., we saw the sap flow screech to a halt.! We are now waiting to see if the predicted colder temperatures arrive this weekend before too much bud development occurs thereby changing the chemistry of the sap and making “ buddy” syrup. The sap can taste normal, but when boiled down can impart a “ tootsie roll “ off flavor which makes the syrup unpalatable. We have not seen the buds swell or elongate yet (buddy sap often occurs  at this time ) but we are concerned that it is coming soon.

 We have made 376 gal of syrup thus far and have been operating as if the season is over by preparing the RO and evaporator for end of year maintenance. We’ve turned off the vacuum and drained the collection tank , but will reverse those measures if the sap flows again. We have enjoyed hearing Sandhill Cranes and Canadian geese while outside as the Wood Ducks dart through the woods.

Although there is alot of work to this hobby, I hope the season has not ended.

The month of February was the warmest on record since official records began for the Twin Cities. We have had occasional nights of near freezing temperatures so the trees are stimulated to produce sap that day. We notice, however, that the volumes diminish after a couple nights of this. We have made over 15 barrels of syrup in a time period that we typically don‘t even collect sap!

Today’s temperature is nearly 70 degrees so we are processing it as fast as our equipment will allow so that the sap will not degrade in quality.At these temperatures you should process the same day as collected unless you have a way to cool down the sap like we do with refrigerated bulk tanks.

We hope that the meteorologist is correct that we will have a string of sub freezing nights so that the trees can recharge and produce more sap. We shall see!