Maple Syrup Facts | Shadow Hill

Fun Facts

New York State regulations prohibits the use of additives and preservatives. Maple Syrup is classified according to its color. The darker the syrup, the more enhanced the maple flavor. High quality, Grade A syrup can only be made by the evaporation of pure maple sap. NYS best practices ideal is to target a 67% sugar content.

There are 200+ species of maple trees. The rock maple and sugar maple produce the best sap to make syrup and other maple products.
The weather is the most important factor in the final maple syrup product.
- Night temperatures need to drop to below freezing. Temperatures in the mid-20°’s are ideal so it doesn’t take too long for the sap to warm up the next day.
- Day temperatures need to be in the 40°’s. If the temperature is too warm during the day or at night, the sap won’t run.
- Cloud cover will slow the sap running through the tree. The sun warms the tree and seems to help draw sap up from the ground.
- Snow cover will help keep the ground frozen and prevent the trees from budding which prolongs the sugar-farming season.
When sap flows, it is referred to as a “run” or as “running.”
Maple season (also referred to as “sugar season”) generally lasts about 4 – 6 weeks. March is the prime month for maple production.
Maple trees should be at least 30+ years old before they are tapped. A 40-year-old sugar maple tree will produce about 10 gallons of sap per season. This amount is about enough to make one quart of syrup.
Trees are not harmed by the tapping process. Tapping a tree only harvests about 10% of all the sap that tree will produce.
It takes 30-50 gallons of sap to produce 1 gallon of maple syrup.
A gallon of syrup weighs about 11 pounds.
Native Americans called their syrup product “sweetwater.”
Maple syrup should be stored in a cool, dry place before opening and must be refrigerated after opening. At Shadow Hill, we like it best when it’s warmed slightly before using (only warm amount to be used, not the entire jug).
Syrup can be frozen successfully! It will not expand when frozen therefore it is okay to place a glass bottle in the freezer.

Types of Maple Syrup

Golden: The lightest of the categories and has a mild, delicate flavor. This grade is often preferred when making maple candies and creams.
Amber: Slightly darker in color with a fuller flavor, and is considered the second most popular grade of table syrup, with a sweet, creamy maple flavor.
Dark: The darkest of the amber grades, with a well-pronounced maple flavor. This is the most popular table grade of syrup and the one that is most widely used by restaurants.
Very Dark: Darker by color than the NY Grade A, Dark Amber and has a strong maple flavor. Some people prefer this over all other grades as their table syrup, but it is most often used for cooking. There are many recipes that now use syrup as a sugar substitute (often referred to as Grade B).