The 2016 sugaring season got underway early this year. Thanks to an incredibly mild Winter which saw record-setting temperatures throughout- the sap was flowing early and often. Some tapped at the end of January but I waited until the 3rd week of February. Last year, I had 6 taps flowing. This year I decided to up that number to 26.
Relatively speaking as far as sap collecting was concerned, I was slightly disappointed. I figured there would be so much sap, I couldn’t boil it all with my equipment. Realistically speaking, the outcome was pretty much on-par with exactly what I was capable of processing. I made around 96oz of syrup (¾ gallon) last year but I didn’t keep track of how much sap I collected.