Classroom Sugarin

1
Classroom SugarinA Lesson that Sticks With
You by Pete Barnum
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Lesson 1
Legend of Discovery Introduction to the Maple
Sugaring
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Maple Syrup Industry

• Maple syrup production is the oldest agricultural
  enterprise in the United States.
• Native Americans taught European settlers the
  process of making maple syrup.
• Maple syrup is unique because production rarely
  meets demand.
• Vermont is the leading state of production.
• Maple Syrup Production provides over 50 million
  annually to U.S. farms.

1.1
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Maple Syrup in Michigan

• Michigan ranks 5th in the production of maple
  syrup producing approximately 90,000 gallons of
  syrup annually.
• Maple syrup industry contributes 2.5 million
  annually in Michigan.

1.2
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The Discovery of Maple Syrup

• A young boy was asked by his mother to fetch a
  pail of water. On his way to the creek he passed
  a hollowed out log that was full of water. He
  brought that water back for his mother so he
  didnt have to walk so far. His mother used the
  water to cook a rabbit. When the family ate
  the rabbit, it tasted sweet like never before.

1.3
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The Discovery ofMaple Syrup Cont.

• His mother and father asked where he brought the
  water from. They went back to the hollowed log
  to see if that water could have made it taste
  sweet. When they tasted the water it was
  slightly sweet. When they looked up they noticed
  that the tip of a maple tree branch was broken
  and dripping sap into the log. That is how maple
  syrup was first discovered.

1.4
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Where and When isMaple Syrup Made?

• Maple syrup is only produced commercially in the
  northeastern United States and southeastern
  Canada.
• Maple syrup is made during the months of
  February, March and April.
• Maple sap runs when there are freezing nights and
  warm days during late winter and early spring.

1.5
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The Basic Process

• Select Trees to Tap
• Tap Trees
• Collect Sap
• Boil Sap
• Test for Finished Syrup
• Filter and Can Syrup

1.6
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Lesson 2Tree Anatomy
Which trees are best for maple syrup production?
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Anatomy of a Tree

• Crown
• Leaves
• Branches
• Trunk
• Bark
• Cambium Layer
• Sap Wood
• Heart Wood

• Roots
• Tap Roots
• Fibrous Roots

2.1
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Parts of a Tree
2.2
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Crown

• The crown is the entire area of the tree that
  contains branches with leaves.
• The size and shape of the canopy is effected by
  the environment and the tree species.
• The leaves serve as the energy factory for the
  tree to grow as is it collects the energy from
  the sun.

2.3
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Leaves

• Function of Leaves
• 1. Photosynthesis is the process by which plants
  produce their food.
• 2. The leaf carries out transpiration which is
  the loss of water and the gas exchange of CO2.
• 3. The leaf can store some food, which can be
  transferred to other areas of the plant.

2.4
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Leaves

• Leaves contain cells full of chloroplasts.
• Chloroplasts are the ultimate energy factories of
  the tree.
• Chloroplasts convert sunlight and carbon dioxide
  into glucose (sugar) and oxygen in the process of
  photosynthesis.

2.5
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Cross Section of Leaf

• Chloroplasts concentrated in Palisade.
• Xylem and Phloem connect all the way to roots.

iusd.k12.ca.us/uhs/ cs2/leaf_cross-section.htm
2.6
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Photosynthesis

• Basic Reaction
• Balanced Reaction
• 6 CO2 6 H2O C6H12O6 6 O2

www2002.stoke.gov.uk/ museums/pmag/nathist/edu
2.7
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Leaf Parts

• 1. The blade, which is the main body of the leaf.
  
• 2. The petiole, which is the structure which
  attaches the blade to the stem.
• 3. The midrib, which is the large central vein
  down the middle of the leaf.
• 4. The apex, which is the tip of the leaf.
• 5. The base, which is the bottom of the leaf and
  attaches to the petiole, or if a petiole is
  absent, directly to the stem. (A leaf with no
  petiole is said to be "sessile.")
• 6. The margin, which is the edge of the leaf.

2.8
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Types of Leaves

• 1. Simple leaves which are undivided leaves or
  have a totally intact blade.
• 2. Compound leaves which are leaves whose blade
  is divided into several distinct leaflets.
• 3. Needle leaves which are narrow, compact leaves
  such as pine or fir needles.

2.9
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Trunk

• Function of Trunk or Stem
• 1. Transports water and nutrients from the roots
  to the leaves.
• 2. Supports the leaves of a plant and also the
  fruit and flowers.
• 3. Food storage.
• 4. Diametrical growth in the cambium, where cell
  division occurs.

2.10
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Cross Section of Trunk

• Xylem and Phloem transports water and nutrients
  throughout the tree.
• Xylem transports materials up.
• Phloem transports materials down.
• Sapwood stores liquid and food produced by the
  tree.

http//www.forest.nsw.gov.au/publication/forest_fa
cts/aboutwood/default.asp
2.11
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Roots

• Functions of Roots
• 1.Absorbs water, oxygen and nutrients (root hairs
  take up H2O and nutrients).
• 2.Transports water and nutrients to the stem.
• 3.Anchors the plant and keeps it in a stable
  position.
• 4.Stores food in the form of starch (for example
  in the taproot of a carrot or turnip).
• Note Maple tree feeder roots start just six
  inches below the surface of the soil.

2.12
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Types of Roots

• 1. The fibrous root system, such as in corn or
  beans in which the roots branch from the bottom
  of the plant or
• 2. The taproot where a long tapering root, such
  as in the carrot and dandelions, develops.

2.13
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Is All Sap Equal?
maple.dnr.cornell.edu/ kids/compare_sugar.asp
2.14
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Lesson 3Sap Movement Physiology
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SAP Too Move or Not Too Move?

• Many factors effect sap movement during the syrup
  season.
• Freezing Nights and Warm Days
• Minimum and Maximum Temperature
• Length of Freeze and Thaw
• Availability of Soil Moisture
• Sap Sugar Concentration
• Barometric Pressure

3.1
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The Details

• Freezing temperatures cause the gases in the tree
  (CO2 and O2) to contract causing a negative
  pressure (vacuum) in the tree.
• This allows more water (if available) to be
  absorbed by the roots.
• Warm temperatures cause the gases to expand
  creating a positive pressure in the tree.

3.2
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The Details Cont.

• The taphole allows pressure to escape the tree in
  the form of gases and liquids (sap).
• This cycle continues throughout the season.
• Pressures of up to 50 PSI (pounds per square
  inch) have been recorded.

3.3
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Lesson 4Tree Identification
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Identifying Maple Trees

• All native species of Maple trees may be used to
  produce syrup.
• Maple trees are easily identified even after
  their leaves have fallen because of their
  opposite budding pattern and thin twigs.
• American Beech may also be used as they are part
  of the maple family.

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Identifying Maple Trees

• There are four easily noted tree characteristics
  that can be used to identify trees when the
  leaves are not available.
• Budding Pattern
• Shape of Buds
• Shape of Twigs
• Bark Pattern

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Budding Patterns

• The following are the two common budding patterns
  found in hardwood
  (non-coniferous) trees.
• Opposite
• Buds or branches are found directly across from
  each other.
• Alternate
• Buds or branches are found alternating from side
  to side.

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Alternate Budding
4.4
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Opposite Budding
4.5
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American Beech Fagus grandifolia

• Budding Pattern - Alternate
• Buds - Seven times as long as wide.
• Twigs - Thin
• Bark - Silver and smooth. This is the tree many
  people carve words into.

4.6
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American Beech
www.dcnr.state.pa.us/ forestry/commontr/sugar.htm
4.7
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Sugar MapleAcer saccharum

• Budding Pattern - Opposite
• Buds - Sharp and pointed.
• Twigs - Thin
• Bark - Rough with the long irregular vertical
  plates that peal away from the trunk.

4.8
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Sugar Maple
www.dcnr.state.pa.us/ forestry/commontr/sugar.htm
4.9
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Red MapleAcer rubrum

• Budding Pattern - Opposite
• Buds - Blunt or rounded red buds.
• Twigs - Thin
• Bark - Young growth 4-8 inches have smooth light
  gray bark that gives way to gray or black ridges.

4.10
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Red Maple
www.dcnr.state.pa.us/ forestry/commontr/sugar.htm
4.11
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Silver MapleAcer saccharinum

• Budding Pattern - Opposite
• Buds - Clumps of blunt or rounded red buds.
• Twigs - Thin
• Bark - Similar to Red Maple.

4.12
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Silver Maple
www.dcnr.state.pa.us/ forestry/commontr/sugar.htm
4.13
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Norway MapleAcer platanoides

• Budding Pattern - Opposite
• Buds - Blunt or Rounded
• Twigs - Thin
• Bark - Smooth bark with a diamond shape pattern
  similar to an ash tree.
• Note Norway maples are a non-native species
  planted as ornamental trees and are not commonly
  used to produce maple syrup.

4.14
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Norway Maple
www.dcnr.state.pa.us/ forestry/commontr/sugar.htm
4.15
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Lesson 5Tapping and Collecting
Guidelines and Procedures
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How Many Taps?

• Each tree must be measured and evaluated to
  determine the number of taps to put in the tree.
• It must also be checked to ensure the tree is
  healthy enough to be tapped.
• Tapping guidelines based on diameter of the trunk
  will provide the basis for this decision.

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Tapping Guidelines

• Traditional (Not Recommended)
• Diameter. of Taps
• 10-15 1
• 15-20 2
• 20-25 3
• 25 4

• Conservative (Recommended)
• Diameter.... of Taps
• 12-18 1
• 18 2

5.2
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Measuring Tree Diameter

• Tree Diameter Tape
• Biltmore Stick
• String
• Note When using any method above remember to
  measure diameter at 4.5 feet from the base of the
  tree DBH (diameter breast height).

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Diameter Tape

• Wrap tape around tree.
• Read tape where the 0 mark lines up with the
  corresponding numbers.

www.agnr.umd.edu/.../ Publication.cfm?ID77
5.4
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Biltmore Stick

• First establish the point to be measured on the
  tree, which is 4.5 feet above the ground.
• Find the Diameter of Tree (inches) side of the
  stick.
• Stand facing the center of the tree and hold the
  stick horizontally at arms length (25 inches) so
  you can see the measurement increment.
• Line up the zero end of the stick with the left
  side of the trunk of the tree and look (do not
  move your head) to the point where the right side
  of the trunk meets the stick.

www.agnr.umd.edu/.../ Publication.cfm?ID77
5.5
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Using a String

• Cut a string 57 inches long.
• Color the last 19 inches.
• Wrap the string around the tree.
• If the uncolored end touches the string in the
  colored section the tree diameter is between 12
  and 18 inches.
• If the ends of the string do not meet the tree
  has a diameter larger than 18 inches.
• If the uncolored end touches the string in the
  uncolored section the tree diameter is less than
  12 inches.

5.6
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Healthy Tree?

• After identifying the correct trees to tap you
  must
• Check around the base of the trunk for any
  visible signs of damage.
• Check the crown of the tree for visible signs of
  die back.
• Check the trunk to see if it is hollow.

5.7
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Tree Selection

• If any of the fore mentioned visible signs of
  damage or stress are present, select other trees
  to tap until the tree has had an opportunity to
  heal.

5.8
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Tapping Procedures
5.9
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Tapping Procedure

• Use a clean / sterile 5/16 or 7/16 sharp drill
  bit.
• Use slow drill speed.
• Drill a straight clean hole at a slight 10 degree
  angle up into the tree.
• Drill the hole depth not more than 2.
• Tip Measure up from the tip of your drill bit 2
  inches and wrap with a piece of masking tape to
  use a depth gauge.

5.10
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Setting the Spile
Sapwood
Taphole
Spile
Bark
ohioline.osu.edu/ for-fact/0036.html
5.11
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Tapping signals the beginning of the sugar season!
www4.fosters.com/.../ March_07/News/cit_0307a.asp
5.12
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Is he using the correct angle?
www.greenmtn.edu/ gmcjournal/journal032403.asp
5.13
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Setting the Spile

• Place spile in the tree with barb pointing down
  (plastic spile).
• Tap in place with hammer so the spile may not
  easily be pulled out by hand.
• Be careful not to overdrive the spile causing the
  bark to split.

5.14
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Plastic Spile in Tree
5.15
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Collecting and Storing Sap

• Sap should be collected as soon as possible after
  a run.
• Sap may be stored in pails on trees or in a large
  tank.
• Sap should be stored in a cool location.
• Sap may be stored up to a couple of days
  depending on temperature.
• Sap should be clear like water. If sap becomes
  cloudy or yellow it should be discarded.

5.16
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Filtering the Sap

• Sap should be filtered before it is put into a
  storage tank.
• Use a wire mesh screen to remove leaves, twigs
  and insects that may have fallen into the sap
  buckets.
• Sap may also be filtered before boiling with a
  finer cloth filter.

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Lesson 6Boiling and Filtering Syrup
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How much syrup will you make?Jones Rule or Rule
of 86

• To calculate the number of gallons of sap
  required to make one gallon of syrup divide 86 by
  the sugar content (brix) of the sap measured by
  a sap hydrometer.

1 ....86 gallons 1.5 ..57.33
gallons 2 .43 gallons 2.5 ..34.4
gallons 3 .28.6 gallons
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Making Syrup

• Sap must be boiled down to concentrate the sugar
  (sucrose).
• It will require several hours of boiling to
  remove the water and concentrate the sap.
• The hotter the fire the faster the evaporation.
• Be creative to utilize methods to boil off the
  water as rapidly as possible, no two sugar houses
  are the same.

6.2
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Making Syrup

• Scum may develop on the surface, remove scum with
  a wire strainer.
• Bubbles may form very rapidly from time to time
  until foam overflows the pot. You can use a drop
  of oil or butter to dissipate the bubbles.

6.3
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Making Syrup

• You will need to keep adding sap to your pot so
  you will have enough syrup to filter and can.
• Tip You will need to boil off approximately 20
  gallons of water to get a half gallon of syrup.
• Watch the pot very closely as you get close to
  finished syrup.
• Tip Keep a thermometer in the boiling sap. When
  the temperature starts to rise above 212 degrees
  you know that you are getting close.

6.4
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Making Syrup

• Finished (complete) syrup can be tested with
• Hydrometer - 66 sugar or brix
• Thermometer - 219 degrees Fahrenheit
• Weight - maple syrup weighs 11 pounds per gallon

6.5
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Evolution of Evaporators

• Hollowed Out Log with Hot Rocks
• Single Kettle over Open Fire
• Multiple Kettles over Open Fire
• Flat Bottom Pan over Open Fire
• Flat Bottom Pan over an Arch with Stack
• Modern Evaporator - Flue Pan over an Arch

6.6
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Single Kettle
6.7
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Multiple Kettles
6.8
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Flat Bottom PanWith Arch
www.massmaple.org/ myo.html
6.9
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Mini-Evaporators
www.massmaple.org/ myo.html
www.leakybucketfarm.com/ boiling.htm
6.10
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Modern Evaporatorwith Flue Pans
www.cbmaplefarm.com/.../ sugar_house_tour.php
6.11
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Testing Finished Syrup

• It is extremely important to correctly measure
  finished syrup. Syrup that is under or not
  finished will spoil. Over syrup will darken in
  color and sugar will be wasted as it often
  crystallizes.
• A hydrometer is the most accurate method for
  measuring finished syrup.
• A thermometer is a good indicator when the sap is
  getting close to syrup and should be monitored
  closely.

6.12
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Using a Hydrometer

• Hydrometer Cup

www.yankeegrocery.com/ maple_glossary.html
www.fallbright.com/ HYDRO_INST.htm
6.13
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Filtering Syrup

• Solids of calcium and magnesium called sugar sand
  precipitate during boiling.
• Finished syrup must be filtered before canning to
  remove the sugar sand.
• Two types of filter will be used.
• Paper
• Felt

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Filtering Cont.

• Secure both the felt and paper filter over a
  large clean pot. The paper filter should be on
  top of the felt.
• Poor the syrup through the filter.
• Tip Filters will need to be moved to expose and
  utilize all of the filter surface. Filters will
  also become clogged and need to be cleaned. It
  is best practice to simply back flush with hot
  water, dry and reuse.

6.15
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Canning or Bottling Syrup

• Syrup may be canned in commercial plastic or tin
  jugs as well as conventional mason jars.
• Syrup must be at or above a temperature of 180
  degrees Fahrenheit.
• After container is filled and lid is secured it
  must be turned upside down to sterilize and seal
  the container.

6.16
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Lesson 7Cleaning and Sanitizing Equipment
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Cleaning Equipment

• All equipment should be cleaned at the end and
  the beginning of the season.
• Clean equipment is the key to making quality
  syrup and preventing bacteria growth.
• Bacteria causes the sap to spoil as well as the
  production of darker and off flavor syrup.

7.1
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Cleaning Equipment

• Clean your pot, storage container and gathering
  pails throughout the season to make sure they
  stay sterile.
• Clean using only warm water during the season.
• Clean with warm water and a 10 bleach solution
  at the end of the season.
• Rinse well to remove all bleach residue.
• Boil spiles to clean and sanitize.

7.2
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Lesson 8The Experiment
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Maple Sap Collection Daily Data Sheet
Date Date of Collection. Taphole I.D. each
taphole should be identified. Volume Sap
Collected Measured in Quarts. Sugar
Concentration Measured in Brix with a sap
hydrometer. Quality of Sap Clear, Cloudy or
Yellow.
8.1
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Maple Sap Collection Daily Data Sheet SAMPLE
Date Date of Collection. Taphole I.D. each
taphole should be identified. Volume Sap
Collected Measured in Quarts. Sugar
Concentration Measured in Brix with a sap
hydrometer. Quality of Sap Clear, Cloudy or
Yellow.
8.2
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Maple Sap Collection Master Data Sheet
Taphole I.D. each taphole should be
identified. Tree Species Red Maple, Sugar
Maple, American Beech or Silver Maple. Tree
Diameter Measured in inches. Crown Diameter
Measured in feet from the drip line of the
tree. Tree Location Woodlot or Open Space. of
Taps on Tree 1 or 2 Total Volume Sap Collected
Measured in Quarts. Average Sugar
Concentration Measured in Brix with a sap
hydrometer.
8.3
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Maple Sap Collection Master Data Sheet SAMPLE
Taphole I.D. each taphole should be
identified. Tree Species Red Maple, Sugar
Maple, American Beech or Silver Maple. Tree
Diameter Measured in inches. Crown Diameter
Measured in feet from the drip line of the
tree. Tree Location Woodlot or Open Space. of
Taps on Tree 1 or 2 Total Volume Sap Collected
Measured in Quarts. Average Sugar
Concentration Measured in Brix with a sap
hydrometer.
8.4