We had enough sap to boil yesterday, Good Friday. The syrup is delicious “early mid-season” flavour. Yum!
It was a very steamy session.
Christopher had a great fire on - glowing cast iron is always s good indicator!
No boil today. The sap trickled since yesterday. We’ll collect and then see what we have tomorrow. Meanwhile we’ve had lots of families visiting, soaking it all up - it’s so great to see visitors who
have been coming for over 20 years! Grateful for this life.
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Taste of Nova Scotia Restaurant of the Year 2015
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Write a comment
jon (Saturday, 31 March 2018 11:15)
Your blog is wonderful. I have 25 trees giving me sap. Am trying something different this year...Maple Sap Wine...do not know if it will work????....it is starting to ferment as of today after I put the yeast in the boiled sap along with some blueberries...have you ever made any? Keep up this wonderful blog!!!...I am sure many people like myself really enjoy reading about Sugar Moon Farm.
Blaine (Saturday, 31 March 2018 15:45)
Enjoy following the Sap Journal. It's like a spring journal . Keep it up. Been to Sugar Moon many times both for brunch and Chef's night.
Quita (Monday, 02 April 2018 07:38)
Thanks Jon! I'll pass on your inquiry about Maple Wine to Scott - early on, he made a a bit of that. It was pretty tasty. Thanks for the question and the comment!
Scott whitelaw (Monday, 02 April 2018 09:19)
Hey Jon, I've never made wine from raw sap (boiled or not) but have used high brix sap off of my evaporator's finishing pan at the end of maple season. I didn't check the brix of this sap, but it would have been pretty high, somewhere shy of syrup (66%). Good luck!