Sap flowed for Audubon’s Maple Fest

SHARON — People of all ages visited the Sharon Audubon Center on Saturday, March 19, for the annual Maple Fest.

Volunteer tour guides led groups of about 10 people on an outdoor walk that allowed them to see the process of turning maple sap into maple syrup.

The walk had three stages, each lasting roughly 20 to 25 minutes. In the first stage, the visitors learned step one in the process of making maple syrup: collecting the sap.

The guides explained how hollow steel rods, called spiles, are used to puncture the tree and collect the sap in metal buckets. During an early tour, one bucket was still full and frozen.

“It just tastes like water!” one woman remarked after tasting the liquid sap that was pooled at the top of the pail. And she was right. Fresh from the tree, only 3 percent of maple sap is actually sugar. 

The tour continued to its second stage, in the boiler room, where Wendy Miller revealed how sap is boiled to evaporate the water and intensify the sweetness.

Everyone in the group got to taste the freshly made maple syrup.

After leaving the sugar shack, the tour continued to a small clearing in the woods, where Audubon volunteer Jonathan Malriat explained the history of maple sap collecting. 

He told the story of a Native American hunter who, centuries ago, accidentally discovered sap escaping a maple tree after he punctured it with his tomahawk.

Malriat proceeded to teach the audience about methods Native Americans used to collect and preserve sap, and how those methods changed as newly settled colonizers introduced new technologies.

By late morning, the Audubon Center’s grounds were bustling. Many kids, couples and families, after finishing their tour, continued to walk on the trails to enjoy the sunny weather and beautiful grounds.

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