Springtime Means Maple Syrup in Wisconsin

Thursday, March 14th, 2024 -- 8:00 AM

(Wisconsin Ag Connection) Wisconsin's springtime transforms into a symphony of dripping sap buckets, heralding the arrival of maple sugaring season.

According to the Wisconsin Ag Connection, this sweet tradition hinges on a unique weather dance. Warm days coax sugar-rich sap up the maple trees, fueling the growth of spring buds. As night falls, freezing temperatures send the sap back down for protection.

This temperature swing creates a vital flow that allows for sap collection. The key ingredient? Maple sap boasts an impressive feat, the highest sugar concentration of any tree, clocking in at around 3%.

This sap undergoes a transformation. It's boiled down to remove excess water, concentrating the sugars to a sweet 66%, pure maple syrup! But this opportunity is fleeting. Consistent warm nights signal the end of the season.

With no more freezing temperatures, the trees no longer need to shuttle sugars up and down, halting the sap flow. The collected sap then undergoes a final act, filtering and bottling, before gracing shelves as the prized "MacKenzie Gold" maple syrup.

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