Maple Syrup Tapping Kit. Includes 10 – 24 inch Drop lines and 10 Tree saver taps. This are made in the USA from the highest quality materials and will last for years. This is the exact same materials used by professionals.
How to use your Maple Tapping Kit
What Trees Can be Tapped?
Maple syrup can be made from any species of maple tree. Trees that can be tapped include: sugar, black, red and silver maple and box elder trees. Of all the maples, the highest concentration of sugar is found in the sap of the sugar maple. Generally the ratio of sap to syrup for the sugar maple is 40 to 1 (40 gallons of sap yields one gallon of syrup). Other species of maple have lower concentrations of sugar in their sap. For example; it may require 60 gallons of box elder sap to produce one gallon of syrup.
What is included in your Maple Tap Kit
10– 24 inch drop lines with tree saver spouts
Tools needed (not included in your maple tap kit)
Collection containers – plastic buckets, milk jugs, coffee cans etc.
Rubber Mallet or Hammer
Drill the hole using a drill bit with a diameter of 5/16 inch, at a convenient height and 1 ½ inches deep. Do not bore closer than two feet directly over or under a former tap hole or closer than six inches from the side of an old tap hole. Drill the tap hole level and horizontal with no angle so the sap flows out readily. Use a sharp drill bit to minimize rough wood in the tap hole, which can reduce sap yield and cause sap quality problems.
Tap the spout in lightly so that it is tight and cannot be pulled out by hand. But don’t drive it in so hard that you split the tree. Tap on warm days when the temperature is above freezing to minimize the risk of splitting the tree.
Hang your bucket or container on a hook or place on the ground. Be sure to cover the bucket to keep out rain, snow, and foreign material. Place end of drop line in collection container.
Once the sap has started to run and you have collected enough, fill your pan for boiling. Do not fill your pan to the top, as it will boil over. As the sap boils down, keep adding more sap. Keep the sap at least 1 1/2 inches deep in the pan, or it may burn. You can pour cold sap right into boiling sap, or you can preheat it. It will take a lot of boiling to make syrup. Never leave boiling sap over a wood fire unattended. Sap can quickly boil away and burn the pan.
Step 5 (Optional)
When the syrup has reached the desired density, filter the “sugar sand” before you hot-pack it in containers. Filter the syrup while it is still hot, through a clean filter. (Filter not included with its kit)
Syrup should be canned hot (185 degrees F). Pour the hot syrup into sterilized canning jars and seal. Fill them full so that very little air will be in the jar.
Store your syrup in a cool, dry place. After a container has been opened for use, it must be refrigerated. Should mold form on syrup that has been stored for several months, discard the syrup: there is the potential for contamination by a micro-organism that can cause food-borne illness.
After the season is over, clean your drop lines with plenty of hot water. Never use soaps or detergents, as these will leave a residue that will contaminate the syrup with off flavors. Store in a dry area.