Sugar, black, red, and silver maples, as well as box elder trees, can all be tapped. The sugar maple has the sap that contains the most sugar of all maple species. Typically, the sugar maple’s sap to syrup ratio is 40 to 1. (40 gallons of sap yields one gallon of syrup).
What other trees besides maples can you harvest sap from?
Early on in our relationship, my spouse made it very plain that only pure maple syrup would do for breakfast. That Aunt Jemima stuff is not for playtime!
He has spent the most of his entire life tapping trees for maple syrup, and he is quite skilled at what he does. Fresh maple syrup is constantly available in our home.
However, if you don’t have sugar maples on your property or if you’ve become weary of the same old, same old, you might be wondering whether there are any other trees besides sugar maples that you can tap for sap.
What’s this? They exist. There are at least 15 more tree species you can think about tapping for a more distinctive take on the age-old classic, even though you will undoubtedly not obtain the usual maple syrup taste from these trees.
What other trees produce syrup?
Birch, Beech, and Other Sweet Trees Make Syrup Just as Sweet as Maple. Not all sap-producing trees can be tapped to produce syrup, even sugar maples. Bobby Bascomb of Living on Earth went to the New Hampshire home of syrup maker David Moore to sample and learn more about syrups created from birch, beech, walnut, and other types of trees.
What size trees are suitable for making syrup from?
What size should a maple tree be before it can be tapped? Before tapping a maple tree, it needs to be at least 12 inches in diameter. Multiple tapping can be supported by larger trees. For instance, trees with a diameter between 21 and 27 inches may sustain two taps, and those with a diameter over 27 inches can hold three taps.
Can you make syrup from any tree sap?
It is now necessary to concentrate the sap to make maple syrup. This is accomplished by boiling the material. To make pure maple syrup, you just boil the sap until enough water has been removed.
If you can, carry out this process outside because it produces a lot of steam, which can quickly fill your kitchen.
Let your sap boil away on the stove by lighting it or turning it on. You do not want your pot or pan to boil dry, so keep a tight check on it.
You can keep adding sap to the pot if the sap keeps running. If the sap runs out, you’ll need to take extra care to get it off the heat before it boils dry.
It will begin to deepen and take on the golden color of maple syrup once enough sap has been applied. So how can you tell when it’s finished?
Can a pine tree be tapped?
Pine tree sap can be collected and utilized to produce resin and paint. It works well as an adhesive and a water-proof sealer for buckets and tarps (boil it to reduce thickening and add ash to it to strengthen its waterproofing qualities). Pine tree sap can be heated, combined with ash or sand, and crushed to create concrete. It can also be used as stove fuel. Fortunately, a pine tree doesn’t suffer any long-term effects from being tapped for its sap.
For the greatest results, start by locating a mature, living, well-sized, tight-barked pine tree. The Southern Yellow Pine, Black Pine, Loblolly Pine, and Improved Slash Pine are the pines that are best suited for tapping. Despite being evergreens, pine trees’ sap will flow more quickly in the early spring, early fall, and during warm weather.
Create a cleared area that is 10 inches wide by 6 inches high by hacking the bark off of the live wood at a distance of about 3 feet from the ground. We shall score the tree here in order to access the sap.
Placing a bucket flat against the ground in the cleared space and securing it firmly to the tree will keep it there. To collect sap as it oozes from the tree, the bucket must fit snugly against the tree. Use a piece of metal flashing to create a funnel heading into the bucket if the bucket isn’t flexible enough to take the shape of the tree.
After clearing the space, cut “V-shaped cuts in the region above the bucket. The scored “V’s bottom point should be in the direction of the bucket. As sap drips from the tree wound, keep the bucket fastened to the tree to collect it. The sap may ooze and gather in the bucket over the course of several days. If the sap flow slows, make more recent “V notches in the tree.
Remove any debris that has dropped and accumulated in the bucket whenever you check it.
Can pine trees be tapped for syrup?
First and foremost, make sure the new tree species is not harmful if you intend to experiment with tapping it. Make sure it’s not a threatened species like elm or butternut. Be sure to only climb deciduous trees, which shed their leaves in the winter.
Pines can be “tapped,” but the sap is utilized more for glue and turpentine than for making syrup. I did come only one mention of “sugar pine,” but that was chewing resin, not sap-based syrup, and the article remarked that “John Muir found its delicious resin preferable to maple sugar (Source).
If you have any experience tapping anything other maple, I’d love to know about it. Add stories or links to this knowledge base by leaving them in the comments section below.
Can a sycamore tree produce syrup?
Sycamore syrup has a flavor that is very distinct from birch and maple syrup. Sycamore sap is generally difficult to collect without the aid of a vacuum pump, but under the correct circumstances, the trees can occasionally produce enough stem pressure to release sap at atmospheric pressure. These strong stem pressures appear to be exacerbated by rain events and unseasonably mild midwinter days. Sycamore sap can be collected using a vacuum pump both during freeze-thaw cycles and in warmer weather. Similar to birch sap, sycamore sap should only be used with plastic, stainless steel, and glass equipment; contact with other metals will give the sap an awful off-flavor. Sycamore sap is likewise somewhat diluted. According to our experience, the sap-to-syrup ratio for American sycamore (Platanus occidentalis) is often about 0.7 Brix. Additionally, we successfully harvested and produced syrup from London planetree (Platanus x acerifolia).
Can walnut trees be tapped for syrup?
The majority of people are familiar with the process of making maple syrup; it is a long-standing custom in eastern North America that has gained popularity once again in the last ten years. All varieties of walnuts (Juglans spp.) also produce a sweet sap that may be cooked down to create valuable syrup, despite the fact that this is not widely known. Black walnut (Juglans nigra) trees are a well-established resource in eastern North America that could be used for syrup production to supplement current sugaring activities. Walnut tree tapping is a very new phenomena, and there is very little knowledge on the best time to tap these species, the anticipated yields from conventional bucket or more contemporary vacuum-enhanced tube systems, and the long-term financial outlook for making walnut syrup. Despite the fact that there are substantially less tappable black walnuts than tappable maples, sugarmakers have tremendous opportunity to make use of the trees they already have while also planting these trees for long-term advantages. They make excellent riparian buffers in wide fields and along watercourses because of their quick growth and ease of establishment. The majority of walnut trees are now planted for their timber and nut output, however syrup production could be added as another benefit.
The first account of sap flow in walnut trees was made in North America in the 19th century as part of an extensive investigation on sap flow in plants. In contrast to maples, research on butternut (Juglanscineria) in Michigan during the 1920s produced encouraging findings. Because English walnut (Juglans regia) nut production is so important globally, sap flow in this species has also been researched in France. An English walnut orchard and greenhouse were used for controlled experiments to show the capability of autumn, winter, and spring sap flows under a mix of stem and root pressures. The possibility of using this sap as a source for the creation of syrup was never looked into by the researchers. A small amount of research on the use of black walnut sap for syrup manufacturing was conducted in Kansas about ten years ago. Despite the encouraging findings, it was only intended to be a preliminary study, and no more research was done. Recent research on tapping Japanese walnuts (Juglansailantifolia) grafted onto black walnut rootstock in Ontario was carried out by Todd Leuty from the Ontario Ministry of Agriculture. His research and other practical experience show that while the sugar content of walnuts is similar to that of maple trees, the sap flow is noticeably less. Whether the sap production is so minimal that it restricts the product’s commercial potential
A Syracuse walnut orchard has a tubing system in place. The effects of extracting walnut sap under high vacuum settings require further study. Michael Farrell took the picture.
species is still not fully understood. Additionally, none of the earlier research used high-vacuum tubing, and there is still a paucity of trustworthy information regarding the results of tapping black walnuts. We need to know whether there is a technique to use vacuum to generate greater sap flow out of walnuts because vacuum tubing can produce 2-3 times as much sap as gravity flow in maple trees.
In 2014, we studied black walnut sugaring with funding from the Cornell Towards Sustainability Fund. We collected sap from four locations in New York, Pennsylvania, and Indiana throughout the winter of 2014 to assess prospective yields from black walnuts. On the Cornell University campus in Ithaca, New York, we tapped 58 trees using individual bags with 5/16 spouts, and at Lemoyne College in Syracuse, we tapped 96 trees using vacuum tubing. At this location, a sap puller diaphragm vacuum pump was used, with an average value of 18 Hg. In Erie, Pennsylvania, Jacob Noonan participated in the study and used buckets with 5/16-inch spouts to tap 35 trees. In Indiana, Rich Hines similarly used 7/16 spouts and buckets to harvest 10 trees. Hines tapped his trees on November 19 in order to test the likelihood of sap flow in autumn, as opposed to the majority of trees that were tapped for all sites in mid-February. Every time sap was collected (typically every 4–7 days) at every location, its total volume and sugar content were measured and noted. Following the “Rule of 87.1,” which is frequently employed in the maple business, all of the data was examined and normalized to equal ounces of syrup produced at the conclusion of the season.
The site with the highest output, Erie, Pennsylvania, generated the equivalent of 11 oz of syrup per tap, while Syracuse had the lowest yield, only producing 6 oz of syrup per tap. For comparison, maple trees typically produce 32 to 64 ounces of syrup per tap. Similar to maple sap flow, sap sugar content varied greatly from less than 1% in the fall to between 2 and 3.5% in the spring. The highest reading obtained was 6.2%, and several trees were releasing sap with sap sugar concentrations between 4 and 5%.
Despite the fact that this study only looked at one year, the sap yields were incredibly low when compared to the production of traditional maple syrup. It would be premature to predict yields because, as with maple, local climatic circumstances will likely lead to large variations in yields across years.
The Uihlein Forest at Cornell University in Lake Placid sells a mixture of maple and walnut syrups. Retail pricing for a 40 ml bottle is $5 per, or roughly $500 for a gallon. Nancie Battaglia took the picture.
presumptions based on data from one year. The lack of snow cover in 2014 combined with the extreme weather during March may have contributed to the lower yields. Even in a good year, according to this study, walnut trees are unlikely to ever produce as much sap as maple trees do. The vacuum tubing system produced the least amount of sap, which was unexpected, although this was simply a preliminary study without any duplicated experiments. Therefore, before drawing any conclusions about the impact of artificial vacuum on walnut sap flow, future study should examine sap yields under vacuum at additional sites over the course of several years.
The substantial amounts of pectin present naturally in the sap is another feature of walnut syrup manufacturing that needs additional study. Pectin can clog filters considerably more quickly than the sugar sand that is frequently present in maple syrup, making the process of separating sap and syrup very difficult and time-consuming. The amount of pectin produced appears to vary greatly between different trees, locations, and times of the year that the sap was collected. Using pectinase, an enzyme made to degrade pectin, was something we initially experimented with. Given the difficulties with filtering and the widespread use of pectinase in other food processing sectors, our first testing were not sufficient to draw any judgments about the effectiveness of pectinase. Nevertheless, this notion merits additional investigation. It’s also important to note that making walnut jelly would be lot simpler than making syrup!