Follow these steps to make your own maple syrup.

Detailed information about making syrup can be found in the NOrth American Maple Syrup producers Manual, Produed by the Ohio State University Extension in cooperation with the north American Maple Syrup Council, 1996, The Ohio State University, Bulletin 856.

Sap flows when temperatures oscillate below freezing (usually at night) and above freezing (during the day). In southern Illinois we may tap from mid-January through mid-February. Other more northern regions may tap later in winter or early spring. Select trees to tap that are greater than 10 inches in diameter. The number of taps per tree is based on the trunk diameter. For healthy, non-stressed trees, use one tap for trees 10-15 inches in diameter, two taps for 16-20 inches, three taps for 21-25 inches, and 4 taps for 26 inches and larger.

Several tap sizes are available. We used a 5/16 inch diameter tap or spile purchased from a maple supply company. Use the drill bit for the spile size recommended by the instructions from the supplier. The micro-tap indicated is currently being tested.

Drill a hole about 1 1/2 to 3 inches deep depending on the type of tap (spile). Use a cordless drill angled slightly downward. The tap hole should be about 1 to 4 feet above the ground.

Insert spile and tap in gently. Attach food-grade plastic tubing (from a maple supply catalog) and place the free end into a 3 to 5 gallon bucket. Be sure that the end stays near the top of the bucket and is not extended down into the bottom or the tree may siphon the sap back into itself at night when temperatures go below freezing. Place lid on bucket without pinching the tubing.

A 7/16 inch diameter stainless steel tap (spile) can be used for hanging buckets on the tree.
Remember to use clean, food safe materials during sap collection. Also, be careful when lifting the buckets off the ground or from the taps - full pails are heavy.

This is a view of a maple stand set up for maple syrup production. Note that bucket covers are necessary to keep snow, rain, twigs, leaves etc. out of the sap.

Check for running sap when the freeze/thaw cycle occurs. Sap should be collected and processed within a day or two. Sap left in buckets during warm weather can get cloudy and decline in quality.

Haul buckets of sap from tree to main collecting area or vehicle.

Transfer sap to food safe plastic tank for transport to the boil down (evaporator) facility.

Bringing sap to the sugar house.

The sap can be boiled down on an open fire in a kettle or over a stove, depending on quantity, or in a sugar house such as the one shown below. About 40-45 gallons are needed to make 1 gallon of syrup.

Boil and boil, wait and wait on a homemade evaporator.

Above is a commercial evaporator used for larger operations. Processing is many times more energy efficient and faster with a commercial evaporator.

On a smaller stove, boil the syrup down to the desired consistency. Finished syrup is between 66-67 degrees Brix, the percent by weight of soluble solids in the liquid. This is determined by a hydrometer or refractometer obtained from a maple syrup supply company.

Bottle final product in sterile, food safe containers.

Maple syrup is graded by color. The lighter the color, the higher the grade.

This relatively inexpensive grading standard can be used to determine the grade of your syrup.
Grading standards may vary depending on the state where the syrup is produced.

And of course, finally, enjoy your maple syrup!