“It’s written in very simple language with a fair amount of humor,” he said. “[Sugaring] is a lot of fun but it is hard work. If you don’t want to do the work, then here’s what you do — go down to the grocery store, buy some maple syrup, lie to your friends and tell them you made it yourself because it will taste exactly the same. But you won’t have the pride of ownership. You didn’t make it. And it’s not nice to lie to people.”
If you would like to purchase a signed copy of “Maple on Tap,” readers can send a check for $21.55 (the book costs $15.95 plus $5.60 for Priority Mail shipping) to Rich Finzer, 13070 White Cemetery Road, Hannibal, N.Y. 13074. It may also be purchased (sans signature) locally at Wrightway Hardware (corner of Route 48 and Lamson Road), through the publisher, ACRES USA, Amazon.com or through Barnes and Noble.
More on maple
It takes about 40 gallons of sap to make one gallon of syrup.
Maple syrup made early in the season is very light in color with less flavor. As the color gets darker, the maple flavor becomes stronger.
There are three types of syrup: light, medium and dark amber. What you yield is dependent on variables such as when in the season you can begin tapping, and factors within the boiling process.
You can have as few as three taps to make maple syrup; anything less is not worth the work.
Maple trees shouldn’t be tapped at all unless they are at least 16 inches in diameter. A tree with a 20 inches diameter can hold two taps, 30 inches can hold three.
Maple trees can produce syrup for about 150 years.