It’s turning out to be an excellent year for maple syrup

 NORFOLK — On a warmish afternoon, Thursday, April 2, Jody Bronson of Great Mountain Forest was in the sugar shack, patiently shoving wood in the evaporator.

 It was crunch time.

 The temperature had finally gone up, and the maple sap was flowing.

 Bronson said that the previous day he had checked a 400- gallon tank at 12:30 p.m., and it was about three-quarters full.

 He figured if he went back at 3:30 p.m. the tank would be about full. Instead, at 1:30 p.m., it was overflowing.

 “The trees decided it was time, and just opened up,” said Bronson.

 On April 2, the GMF team had produced about 55 of the 75 gallons anticipated for 2015.

 Bronson said syrup production is up 39 percent over this time last year.

 And the sap has a higher sugar content than usual — as high as 4.2 percent, as measured by the refractometer.

 GMF’s Russell Russ and Wes Gomez backed a pickup with a sap collection tank in the back up to the sugar shack, hooked the tank to a hose, and started filling the storage tank in the rear of the sugar shack.

 Gomez kept an eye on the apparatus while Russ stuck a gizmo — the refractometer — in the tank.

 Squinting through it, he muttered “2 point 6.”

 Gesturing to the sap buckets attached to two trees right by the shack, he said, “Take a look at these.”

 He dipped the device in, took a look and handed it over.

 The tree’s sap was 4.2 percent — quite high.

 And the higher the sugar percentage, the greater the yield.

 The ratio of sap to syrup can be figured out using Jones’ Rule of 86:

 Divide 86 by the sugar percentage, as indicated by the refractometer. Using this formula, sap with a 3.2 percentage will require 26.875 gallons of sap to produce 1 gallon of syrup.

 GMF Director Hans Carlson came by. Asked if syrup sales represent a significant revenue for the forest, which covers more than 6,000 acres in Norfolk and Falls Village, he said no.

 “It’s more for outreach and education,” he said.

 Which doesn’t mean they don’t take their maple syrup seriously.

 Carlson dipped his travel mug into the sap and dropped a tea bag in it. Then he stirred it with a splinter off a log.

 Bronson noted the puzzled look of a visitor. “Ya gotta try it,” he said, fetching another mug. “Best cup of tea you ever had.”

 It was certainly different.

 Bronson said there is a way to make syrup that gives much higher yields — a reverse process that forces the sap through a permeable membrane.

 The forest had such a machine in the 1970s, but it was expensive to buy and maintain, very loud and depended on electricity.

 And it wasn’t traditional.

 Tradition counts for a lot at GMF. Friends just drop by during sugar season, to hear the stories and watch the sap bubble.

 The forest has 490 total taps — 137 traditional buckets, and 353 tube line taps.

 It’s a long shift, and while the shack smells wonderful to the visitor, Bronson said he can’t detect it at all.

 “First thing I do when I get home is take a shower — to get the sugar out of my beard.”

 He grabbed a deep spoon, filled it with sap and held it to a butane torch. 

 The sap boiled up quickly, then turned to sludge, then to something harder, and finally caught on fire.

 “That’s a good visual for the kids,” said Bronson.

 Great Mountain Forest maple syrup is available at the offices at 200 Canaan Mountain Road in Falls Village.

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  Anthony Foley, rising senior at Housatonic Valley Regional High School, went 1-for-3 at bat for the Bears June 26.Photo by Riley Klein 

 
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