It is New Year’s Day 2018 and I am looking out my window at scene straight out of Frozen. I am also contemplating how this polar vortex, we have been locked into for the last 10 days will affect the 2018 maple sugaring season. What a difference 12 months makes! Last year it was 60 degrees on Christmas Day. We had just come through a very warm fall and many producers wondered how the abundance of warm weather would affect sap flow. We did get some cold weather the first week of January but what happened after that first week was record was one for the record books.
I wrote on January 12th that taping was underway, not just in Southern Ohio, but North East Ohio and on up into New England as well. It was called the earliest maple season ever. The Maple News documented the early tappers in action. As hard as it was to believe, January was the month to make syrup in 2017. February turned out to be a bust, ending in 70 plus temperatures on February 24th. The season came to an abrupt end in Ohio the first week of March. The 2017season in Ohio will be remembered for its early start and early finish. For Northeastern producers the windfall of good syrup production continued on into April producing some of the biggest crop ever in the New England and Quebec. What about 2018?
The long range forecast is calling for the first 10 days of January to be brutally cold for everyone. That could be followed by a January Thaw but nothing like the warmup we experienced in 2017. Starting in February, the crystal ball of weather predictions gets a little hazy. It appears that Ohio and Pa. will revert back to normal or below normal. I hope someone can refresh my memory as to what normal really is, because it has been so long since I experienced normal I forgot what it looks like. If the forecast is right the Minnesota, Wisconsin and Michigan and Northern Ohio will stay frozen through part of February. This may also hold true in New York and parts of New England, but in areas along the coast it could go above normal, as the weather fronts move up the east coast. Those weather fronts could mean heavy snow for those areas. That brings us to March where a warming trend could take place across the region. All of this is driven by a strengthening La Nina. In 2018 March could once again win back the title of Maple Month.
Ok we all know that these long range forecasts are heavily dependent on the “SWAG” factor leaving everyone guessing. So what should you do to get ready for the 2018 season? Now is the time to get into the woods and make sure your lines are up and ready to go. That is unless you live in places like Erie Pa. where they currently have 52 inches of snow on the ground. In that case go to your closest outdoor equipment shop and buy several pair of snowshoes, your going to need them. Now is the time to watch the weather trends, especially going into February. With new technology we can tap two months in advance and still not take a hit on yield. The heavier the snow accumulation, the more preparation is needed, because it takes a lot more time to get ready when you are dealing with heavy snow and cold. Remember, trees do not care how much snow is in the woods. When it warms up and the snow starts to melt they start to run. If we have learned anything from the last 5 seasons it should be that maple sugaring seasons do not creep in like they did in the old days. The weather can change drastically overnight and you have to be ready when it gets here. This year the early bird may not get the worm, it may be the one that is able to recognize the season when it gets here that will be the winner. Do not get caught with you buckets (lines) down.
This is the first of many posts on the Ohio Maple Blog. Follow us on line and on Facebook. We will be tracking the 2018 season on Facebook so send your progress reports and pictures to the Ohio Maple Blog Facebook Page. Educational articles will be posted directly to the Blog and if you follow us on Facebook you will receive them. If you are not on Facebook then view the blog on line to read the latest posts. Remember we also have the new Hobby Maple Production Fact Sheet available on line. There will be a link posted on the blog. Post questions to our Facebook page and I will do my best to answer them in a timely manner. Thank you for supporting the Ohio Maple Blog and I hope all of you have a Happy New Year and a productive 2018 maple season
Les Ober Geauga County OSU Extension
The Snow is falling in Geauga County and we are guaranteed a White Christmas. In a few short weeks we will once again be in the woods do in what we love the most. In the mean time take time to enjoy the holiday with friends and family. Here is a special holiday thank you to everyone who has taken the time to view the Ohio Maple Blog over the last year. Merry Christmas and a Happy New Year.
Les Ober OSU Extension Geauga County.
One of the most popular fact sheets on the Ohio State University’s Ohioline has always been the Hobby Maple Syrup Production fact sheet. Ohioline is the source for all of the fact sheets published by OSU Extension and the College of Food Agricultural and Environmental Sciences. The Original fact sheet was written by OSU State Forestry and Maple Specialist Dr. Randall Hiligmann emeritus. That fact sheet has served as a guide for thousands of new aspiring maple producers. Anyone who has made maple syrup in the backyard knows that it is truly something that the whole family can enjoy. At the end of the season you are left with some fond memories and a container of maple syrup that the entire family can enjoy. It may not be the best maple syrup you have ever tasted but it is your maple syrup. That is what makes this hobby and the publication popular.
It has been an honor to work with co-author, OSU Forestry Specialist Kathy Smith to bring you an updated version of the Hobby Maple Syrup Production fact sheet. You can download a copy of the new fact sheet at : Hobby Maple Syrup Production
I hope you enjoy this publication and find it useful and may your upcoming maple season be long and sweet.
Les Ober Geauga County OSU Extension
Below is a letter from the President of Hillside Plastics, Peter Haas.
Dear Sugarhill® Customer,
As you may know, Hurricane Harvey created record damage to the petrochemical industry since it made landfall in Texas. The impact of the storm has been substantial creating significant outages and logistics challenges. The lingering flooding continues to pose a threat to the plastic bottle industry via disruption in supply. As a direct result of the damage created by Hurricane Harvey, our resin suppliers declared Force Majeure earlier in September.
We having been doing everything in our power to secure back-up stocks, shift logistics to find alternate means to avoid interruption of supply, etc. Thus far, despite being on Force Majeure allocation, we have been successful in preventing any significant interruptions to our customers. Our priority continues to be to do everything we can to continue to provide you quality product with minimal interruption of supply.
This situation has resulted in substantial cost increases for HDPE resin and the logistics to have it delivered to our facility. To that end, we must increase prices by 10%, effective with shipments on 10/1/17 and thereafter.
As always, we sincerely appreciate your business and understanding of this necessary increase.
262 Millers Falls Road
Turners Falls, MA 01376
Les Ober, OSU Extension Geauga County
It is hard to believe that it has been six years since the concept of developing a maple syrup educational tradeshow, located in the central maple syrup producing region of the country, became a reality. Traditionally the majority of the educational seminars, on maple production, have been centered in New England and New York. The idea of bringing a maple syrup expo to the shores of Lake Erie was definitely a long shot. However, the LEME planning committee, made up of producers from Pennsylvania, Ohio and New York put together a program that was designed to meet the needs of maple producers in this region. They also realized that they could tap into a whole new audience that were not making the trip to the eastern programs and would really appreciate a chance to attend a maple syrup tradeshow in their home region. The LEME popularity has grown proportionally over the last 5 years. Over 500 producers came to the LEME last year. This year’s edition will continue to raise the bar when it comes to maple syrup education.
What can producers expect when they walk through the doors on November 10 & 11, 2017? On Friday the LEME will present a series of 4 hour workshops where producers have the opportunity of focusing on one specific topic. One of the highlights this year’ workshop series will be a Woods Walk and Talk with Glenn Goodrich. This workshop will offer a rare opportunity to learn the basics of sugarbush layout and design from one of the most respected experts in the maple Industry. Another area many producers struggle with is tree health and management. To address this topic the LEME has once again invited Cornell University Extension Forester Dr. Peter Smallidge who will present a workshop on Sugarbush Management. For producers interested in a more in-depth look at maple syrup processing there will be three workshops to choose from. This year’s Boiling Workshop will be presented by Kevin Lawyer from the Leader Evaporator Co. RO information is always in demand and the LEME has once again invited NY Maple Specialist Stephen Childs to discuss RO’s For the Small Producer. One of the most talked about areas in maple production is the adoption of the new grading system and how it relates to maple syrup quality. Les Ober from OSU Extension along with Ohio Maple Producer and Maple Products Judge James Miller will go in-depth on the topic; Maple Grading and Quality Assurance How Can It Help You? Other workshops include a Beginners Workshop with Laura Dengler and Mark Lewis, A Museum Talk with Janet Woods and a Confections Workshop with Jake Moser. The registration for the Workshops is separate from the Expo registration. The cost to attend a 4 hour workshops is $30.00 which includes lunch.
After the workshops the program shifts back to Northwestern High School where the tradeshow will open at 5:00pm. The program will include maple equipment and more maple equipment along with a panel discussion at 6:30 pm. With all of the expansion in the maple Industry and the recent down turn in bulk prices, have you ever wondered “Where is The Maple Industry Headed?” The panel of expert’s discussion topic, by the same name, should shed some light on the subject. Panel members include Glen Goodrich of Goodrich Maple, Carl Lapierre from Lapierre Maple Equipment and Joe Orefice, newly named Director of Cornell’s Uihlein Forest Research Center. If you are interested in knowing what the future may hold for the North American Maple Industry in the next 5 years and beyond, you will not want to miss this discussion.
On Saturday the Trade Show will open at 8:00 am followed by concurrent seminars where producers will be able to choose from over 40 different topics. Here is a sampling of the topics at this year’s LEME. Center Acer’s Martin Pelletire who will discuss the Center’s research on Off Flavors. Cornell University is represented by four speakers in this year program. NY Maple Specialist, Steve Childs will demonstrate how to use Vacuum Cooling to improve making maple candy and cream and an overview of maple research at the Cornell Maple Program. Dr. Peter Samllidge will present several programs related to sugarbush improvement and tree health. Joe Orefice will present two topics on timber production. Mark Cannella from Cornell’s Cooperative Extension will discuss putting together a business plan for your maple operation. Les Ober from OSU Extension will offer two programs for the new producer. Industry presentations include; The Principals of Vacuum and Pump Selection with Carl Lapierre, a boiling seminar by Leader Evaporator sugarbush monitoring systems from Marcland and a Spin-Fusion demo from CDL. There will also be a wide variety of programs on confections and value added products presented by local and regional producers. A complete updated list of this year’s topics will be available by Mid-September.
Come join your fellow maple producers at the 2017 LEME, November 10 & 11, 2017 at Northwestern High School in Albion Pa. Friday morning the workshops will start at 10:00am at different venues across the area. Friday evening the doors to tradeshow open at 5:00pm and the show will run until 8:00 pm. The evening program will begin at 6:30pm in the Auditorium. Saturday’s program will start with the tradeshow at 8:00am the educational seminars will begin at 9:00. The cost of both Friday evening and all day Saturday programs is 40.00 dollars. Lunch is included. Please plan on preregistering by Oct 15th. A late registration fee will be charged after that date. For complete registration information go online to the Northwestern Penn. Maple Producer Association website www.pamaple.org
Geauga County OSU Extension
The production results from The USDA NASS Survey were published on June 9th. For Ohio the numbers were an improvement over 2016, but not by much. This year Ohio Produced 80,000 gallons, an improvement over the 70,000 gallons produced last year. Once again 75% of the producing states improved their production and for some it was a major improvement. New York and Maine each added close to 50,000 gallon to last year’s production. The nation’s leading producer of maple syrup is no surprise, Vermont. Vermont is in no danger of losing its crown; production was once again just under 2,000,000 gallons. Finishing out the top 5 were New York with 760,000 gallons, Maine with 709,000, Wisconsin with 200,000 and New Hampshire with 154,000 gallons. Ohio continues to slide in its ranking to a disappointing 9th place. However, Ohio producers did increase production over 2016 by 10,000 due to an early start. The earliest recorded start date in Ohio was January 1, 2017, 25 days earlier than 2016. The problem is that when you look at the average start date across the state it was February 11th. That was problem given the mild weather conditions we experienced in January. You also have to consider that the temperature reached 77degrees F at CLE on February 24th and the season ended early around March 16th. By comparison Vermont recorded their earliest start on January 1, their average starting date was February 24th and their average closing date was April 10th , that translate into 2 million gallons of syrup produced over a 3 month period. Both New York and Maine had similar scenarios.
There were not many changes in the weather pattern experienced in 2016. Weather, once again had a negative effect on production in the Buckeye State while the mild weather in the East boosted production in that region. Increasing tap numbers and warmer weather early in the season has allowed producers in that region to dramatically increase production. Climate change is definitely opening up opportunities to make syrup in the northern regions of states like Vermont, Maine and New Hampshire. Production is being expanded in regions that are at a higher elevation where traditional maple production was once hampered by steep slopes and short seasons. Now with the advent of vacuum and 3/16 tubing systems along with the trend toward early tapping, production has exploded in the form of huge 100,000 plus operations. Modern sugaring operations in the eastern states are not only big but they are efficient. The amount of Syrup per Tap in the big three has steadily increased and stayed around .300 gallons of syrup per tap. This has pushed the average syrup produced per tap in the United States to over .300 tap. This was an area where Ohio was once a leader but recently Ohio production has declined to .200 per tap. You can clearly blame, two poor production years in a row for this decline.
One final statistic that has shown a modest improvement over last year, but is still below 2015, is the number of taps recorded in the Buckeye State, showing only 400,000 taps in 2017. For anyone working closely with the Ohio maple industry this statistic is mind boggling given that expansion going on in sugar bushes across the state over the last 5 years. The only explanation for this is that a large portion of the syrup being produced in Ohio is going unreported. Another statistic that tends to cast suspicion on validity of Ohio’s maple production statistics is how Ohio producers choose to market their syrup. In 2015 44% of Ohio producers sold to the retail market. That number has dropped to 30% in 2016. At the same time the Bulk sale market share has gone from 32% in 2015 to 43% in 2016 ( note these numbers are always one year behind the current year). Look at the marketing trends of big three (VT, NY & Maine) you will see that in the areas of expansion and big production the largest percentage of their syrup is sold on the bulk market,46% in NY, 86% in Vt. and 93% in Maine. Now take a look at a state of Connecticut and you will see they sell over 50% retail. Makes you wonder how much syrup is actually being produced in Ohio and is being sold out the backdoor to eastern and western packers. If this true, it is sad, because the demand for maple syrup is on the increase in Ohio and the stores are flooded with Canadian and Eastern States syrup.
So what have we learned from the last several maple seasons and how can we improve our maple production? The one thing that is clear is that the last five years have not been normal seasons for producing maple syrup. 2017, 2016 and 2013 were all warmer than normal and if you wanted to maintain average production for your operation you had to start early to get the early runs. This was especially true in 2017. Even the Polar Vortex Years of 2014 and 2015 presented their challenges due to the extremely cold winters and late starts that we experienced. The fact is, when the weather is right make the move and tap the trees. In most cases you will never make up for production lost early in the season by trying to extend the season at the tail end. Another factor is syrup quality. It is much easier to make a quality product in the first half of the season rather than struggling to make quality syrup while battling warm weather and increased bacterial contamination at the end. Hopefully 2018 will be a banner year for Ohio Maple producers, we are long overdue for a good one.
The following article was written and published in The Maple News May edition. In the article I took a look back at the 2017 maple season. In Ohio it was very different and in many ways very educational.
The 2017 syrup season saw Mother Nature throwing just about everything at Ohio maple producers. In years where everything seems to go as planned, and production is good, we tend to overlook what can happen when we have deal with extreme conditions. 2017 was a year of extremes; we were constantly exposed to either extended warm or cold weather. The season started early for many and never really got off the ground for others. February 20th was the beginning of a warm spell that ended on February 24th with the temperature in Cleveland, Ohio reaching 77 degrees, breaking several records in the process. The first two weeks of March were cold with minimal sap flow; this was followed by a warm up that ended the season on March 27. After a year like 2017 many Ohio producers are still wondering what actually ended the season.
When sap comes from the tree, the sweet liquid is sterile. Once the sap is exposed to the environment colonies of bacteria begin to grow in the liquid. A 2003 research study done in Quebec, Canada by Legace, Pitre, Jacques and Roy isolated 32 different t isolate groups of bacteria found in maple sap. As producers we often think of bacterial growth as bad because many of these bacterial strains cause maple sap to spoil (Morselli and Whalen 1991 & 1996). The ironic fact is that not all bacteria are bad and several strains of bacteria and yeasts are needed to give maple syrup its unique flavor and color (Wilits and Underwood). This was reconfirmed in a 2011 study done in Quebec Canada by Filteau, Legace, Lapointe and Roy. The Maple syrup is almost 100% made up of the sugar known as Sucrose. When bacteria are introduced into the sweet sap solution fermentation occurs via hydrolysis that results in the breakdown of a small percentage of the sucrose into fructose and glucose. This is often referred to as the invert portion of the maple sugar complex. When heat is introduced, there is a thermal reaction (Millard Reaction) that causes the browning of the liquid during the boiling process. This gives maple syrup its signature amber color and unique flavor. As the bacterial contamination increases the result is an intense darkening of the syrup and a pronounced strong flavor. With an overabundance of bacterial growth in the sap results in the formation of acids that can cause a sour smell and taste known as Sour Sap. If boiled into syrup, the syrup often becomes thick and stringy, forming Ropey Syrup. The highest probability of this type of contamination usually occurs at the end of the season. However, as many producers found out this year, it can happen anytime during the season, when environmental conditions are right and bacterial growth is left uncontrolled.
As we reach the end of a season, one of the most often asked questions is; how can I tell when the season is over. During a normal season we have two completely different biological processes that often occur simultaneously at the end of the season. This can be confusing to producers especially new producers. The season ultimately comes to an end when the trees begin bud formation and leaf emergence. The presence of abnormal sour sap is often mistakenly associated with the budding process because in a normal season the onset of warm weather not only increases bacterial growth but is pushing the trees closer to the formation of buds. The off flavor associated with budding is similar but distinctly different than Sour Sap. Buddy Syrup has a chocolate or tootsie roll like flavor and when boiled, the steam will take on an unforgettable pungent aroma. The easiest way to identify buddy syrup is to boil a pot of the suspected liquid on the stove and wait for the aroma. If the aroma shows up the season is over.
February 24th marked the end of the season for many Ohio producers despite the onset of cold weather in the first half of March. Those that tap predominantly Red Maple were justified in their decision based on the premature bloom of their trees. Others simply lost the battle to bacterial contamination. The producers with the best chances of extending the season past the freeze up were those using tubing systems that were run continuously 24/7, regardless of sap flow during the warmup. Continuous operation keeps the sap flowing away from the tap hole and it also has a cooling effect, as a result of air being transferred through the lines. In addition almost all were using some type of tap hole sanitation technology in the form of check valves or regular replacement of spouts and drops. The key word here is sanitation. Producing top quality syrup starts with a tubing system and equipment that is properly cleaned and stored at the end of the previous season. It continues with constant sanitation of equipment throughout the maple production process. A good example is replacing plastic sap storage tanks with easy to clean stainless steel tanks. Plastic tanks are one of the worst harbingers of bacteria because the plastic is porous and cannot be easily cleaned or sanitized. Many of the larger operations have now adopted new evaporator cleaning systems that clean not only the front pans but also the flue pan. This involves draining the back pan between runs and recirculating RO permeate water to remove niter and slow bacterial growth in the evaporator. Cleaning your equipment immediately and processing your syrup as quick as possible is essential if you want to make a quality product throughout the season.
We can control sanitation and processing but the trees are a different matter. Can a maple tree rebound after warm weather and a long shutdown? There is no definitive answer to this question. Each sugar bush has its own characteristics and will respond differently to environmental conditions. The reality is, you can make a good season better by extending the season, but you cannot make up for the production you have lost as a result of not tapping on time. Across the state Ohio producers were tapping in January, 3 out of the last 5 years. Only in 2014 and 2015, the years of the Polar Vortex, was tapping delayed into late February and early March. You can never duplicate the flow of a fresh tap precisely placed at the start of the season. Many of those producers tapping early in 2017 learned this lesson the hard way in 2016. As a result those that tapped early in 2017 had an average to above average seasons all because they were able to take advantage of the opportunity.
Late season runs are often marked by diminishing returns, yet some producer pride themselves on the fact that they can make syrup long after everyone else is done. The question is, what are they making and where will it end up. Ultimately the quality of the product has to be the deciding factor in knowing when to end the season. Attempts to make commercial syrup at the end of the season are usually a waste of the producer’s time and money. Sacrificing quality for quantity only results in a surplus of low quality syrup that should never reach the market place. Unfortunately many times this syrup goes into the marketing pipeline, ending up on a store shelf, headed for the table of an unsuspecting consumer. This type of production and marketing practice has no place in the maple syrup Industry.
Les Ober Geauga County OSU Extension
April 27th is the day many people in Chardon Ohio and the surrounding area have been waiting for all year. Today is the opening day of the 2017 Geauga County Maple Festival. For many this is the first Ohio festival to open every year. A chance to enjoy the festivities , the contests and load up on fair food and of course have more than one maple stir. The maple festival is an opportunity to celebrate the maple syrup industry and what it means to Geauga County. It salutes the men and women who produce one of nature’s most perfect foods. In 2017 two milestones were reached at the Geauga County Maple Festival Hall of Fame Awards Ceremony. For the first time, a prominent maple syrup producing family had a 3rd generation inducted into the Geauga County Maple Syrup Producers Hall of Fame. Also when the awards was announced for the grand champion maple syrup produced in Geauga County a new record was set for the number of times that this award was given to an individual sugar bush.
On April 22, 2017 two members from different sides of the Timmons Family were inducted into the Geauga County maple Syrup Hall of Fame. Robert Timmons father of Richard and George and Roderick Timmons the father of Sterling Timmons were the 2017 inductees. Two sides of the family tree living and farming within a few miles of each other in Auburn Township. Robert’s family grew up on Munn Road Township on dairy farm where they made syrup on a 3000 Tap sugar bush. Down the Road and around the corner the Roderick Timmons family also owned a dairy farm and a 2000 tap sugar bush. Both sides of the family had seen member inducted previously. Roberts’s sons Richard and George and their wives Ruth and Clare were the first members of the family to be inducted in the Hall of fame in 1987. Roderick’s son Sterling and his wife Jean were inducted in 2000. Finally Richards’s son Jim and his wife Penny were inducted into the hall in 2010. More than one maple producing family has had 2 generations receive the honor but up until now no family has had a third generation inducted. It is only fitting that this honor be given to the Timmons family for all the support both sides of the family tree have given to the Geauga County Maple Industry. On hand to receive the honor were two of the grandchildren, one from each side of the family. On hand to receive the award for Roderick was granddaughter, Polly Fenton. Polly’s father, Sterling Timmons moved the family to central Ohio during the mid-nineties when the new St. Rt. 422 was extended through the middle of their farm. Polly remarked that after discovering some maple trees on the new farm, one first things Dad did, was to build a sugarhouse. Today Son Terry runs 500 taps keeping the maple tradition alive. On the Robert Timmons side of the family Grandson Jim accepted the award. Jim’s side of the family, represents, the third, fourth and fifth generations now producing maple syrup. Jim now operates a 4000 tap sugar bush on the home farm in Burton Township. Jim remarked that his grandfather would not believe the way we make syrup today. Congratulations to both sides of the Timmons Family.
This year also marked the first time that any sugar bush has won the top producer award more than more than 8 times. That honor up until this year was held by Rhodes Sisters and their father Anson Rhodes The new honor of 9 grand champion awards goes to Soubousta Farm of Chardon Ohio. The first 4 times the honor was bestowed on the original owner of the farm Ed Soubousta. The last 5 Championship Awards were won by Ed’s Nephew Robert Butler. This is an achievement and a record that may never be duplicated again unless Bob and his partners add a couple more top producer awards to their list of achievement’s.
Last year the entry format was changed and the In County entries are now judged by individual grade. Awards were given for the top 7 entries in each grade. The Top Winner and overall winner of The Golden Delicate class was Soubousta Farm. First place in the Amber Rich class was Tom Salo of Montville and the first place winner in the Dark Robust class was Carl and Karen Defillippo also from Montville. The first place winner in the Out of County entry was The Goodell Farm from Mantua Portage County. Stephanie Bartlett of New bury was your Grand Champion Adult Candy Maker. Winning the Grand Champion Junior Candy maker award was Anthony Barham of Chardon. The Grand Champion Syrups and the top placing syrups in all categories will be auctioned off on Sunday April 30th at 12:30 on the Main Street Stage. The weather looks like it will cooperate with only a slight risk of showers. Come out and enjoy the festival and all things maple.
Les Ober Geauga County OSU Extension
Red Maple In Middlefield Township Sugarbush on March 1, 2017
Les Ober, OSU Extension
It is March 2nd and we have just seen the warmest February on record in the Cleveland, Ohio area The 77 degree day that we experienced on Friday February 24th shattered every record for a high temperature in the month of February and it was also the highest winter temperature in Cleveland for any winter month. The way the month of February ended created a dark shadow on our ability to make maple Syrup in Ohio. Now we are in March, the cold temperatures have come back. It looks like we will see temperatures dipping into the teens or low twenties. Where does that leave us?
Many trees have budded out. All of the Silver Maple and many Red Maples that are out in the open have full buds. The Sugar Maples did not budded and this is why we prize and select for this species of Maple. Let me say this going forward. If you are a commercial producer who has not tapped the potential to make significant amount of syrup is gone. The next warm spell will likely end the season for everyone. If you are a hobby producer who has not tapped, it is too late, forget about it. If you are hobby producer who has tapped and your taps are not running, do not re-tap, I repeat do not re-tap. You will most likely not make any useable syrup and you will not be doing your trees any favors.
Now let’s address the producers that have been making syrup and have the potential to make more syrup. If you have Red Maples make sure you look at them very carefully or just pull the taps, especially road side trees. Several producers with large populations of Reds have called it quits altogether due to budding. For those with Sugar Maples the potential is there to make more syrup. You do not want to spoil that sap by collecting sap from a Red Maple that has budded.
At this point your biggest enemy is bacteria. Everything needs to be cleaned out and drained. You could see high levels of bacteria building in the lines and tanks over the previous week of warm weather. Many producers just kept the vacuum pumps running during that period and hoped for the best. Many collected a fair amount of sap due to weather fronts that pushed through. I am sure it paid to operate the pumps regardless of the temperatures and it kept their lines clear. If you shut of the vacuum because the trees just quit running I hope you were using check valves because this gave you some degree of protection from bacteria at the tap hole.
Now that the cold weather has returned what kind of syrup will we make? The answer will come once your fire up the evaporator. If it is buddy you will know it. Most likely you will be producing a darker grade of syrup. That is not bad because most producers produced a good volume of Golden Delicate early on. If the producer chooses the two could be blended but taste will determine that. You can blend for color but you cannot blend for taste. If you syrup has a slight off flavor from sour sap or budding it will show up in the blended grade. There is virtually no way to mask an off flavor in syrup once it is there and no reason to ruin what you have previously made. That is why some producers chose to call it quits rather than trying to sell and off flavored syrup to their customers. Keep the syrup separate and find a market for it. If the flavor is not pronounced there is a market for this syrup but be beware the bulk price may be below the cost of production.
Producers that tapped in early January have had a normal season. The biggest question is, after last year and this year, have we established a new normal for Ohio Maple Syrup Production or maybe the two distinct zones of production in Ohio are consolidating. I say this because if you produce syrup near the Ohio River you would normally tap in January. If you live in NE Ohio you would normally tap in mid-February. Maybe we are now seeing a climate shift that will establish a universal tapping date for the entire state. For sure, after this year producers must realize you can no longer tap by the calendar. If you produce maple syrup in Ohio you need to be ready to go by New Year’s Day. This will require spending time over the holidays getting the sugarbush ready to tap. If the season does not start until February so be it, but at least if we have established a new normal you will be ready. Climate change is just that, change and the only certainty in life is change. We change our systems, we change out tapping technology, we adapt. This is the only way you will survive in this business or any business.