4/3-4/8

Sugar maple (acer saccharum) (left) and red maple (acer rubrum) right) twigs in Proctor Maple Research Center lab show stages of bud break. Trees react to environmental cues (day length and accumulated warm) in order to time exit from winter dormancy. These twigs were cut at the same time and show how species differ in their balancing potential damage including from from late frosts versus potential gains from early growth.

The season is rapidly coming to an end for many Vermont producers. Some have reported fast and furious production while others have seen a reasonably long stretch of production. Overall, syrup quality has been reported as meeting or exceeding expectations and despite some reports of “metabolism” off-flavor, only one producer has reported to this survey making any Processing grade syrup in 2026 (10% as of 4/8).

In Windsor County, a producer with an operation with more than 10K taps and temperatures about the same as those around them began tapping earlier than normal this year.   Compared to the long term average at this location, sap sweetness this year has been above average.  The quality of syrup produced so far this season has exceeded their expectations and production has reached 90% at this location.  This producer added:

“metabolism showed up right before the last good weather with hints of ropy syrup not far behind.   Really impressed with how safflower oil has worked as a defoamer.”

Another Windsor County, a producer with an operation between 1K-2K taps and temperatures about the same as those around them began tapping about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been below average.  The quality of syrup produced so far this season has met their expectations and production has reached 100% at this location. This producer added:

“ We had a very good year – making .56 gallon of syrup per tap. Our average is about .5 per tap. We ended early – on April 1st, partially because the syrup was getting hard to filter”

An Orange County producer with an operation with more than 10K taps and temperatures colder than those around them, started tapping later than last year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has met their expectations and production has reached 75% at this location. This producer added:

“consolidated sap runs”

An Addison County producer with an operation between 5K-10K taps and temperatures about the same as those around them, started tapping about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been significantly above average.  The quality of syrup produced so far this season has exceeded their expectations and production has reached 100% at this location. This producer added:

“One for the record books.”

A Rutland County producer with an operation between 2K-5K taps and temperatures about the same as those around them, started tapping about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has been below their expectations and production has reached 100% at this location. This producer added:

“Our season has ended. The sap thru out the season was good sugar content. Not much niter which stayed dark in color thru out the season. Had some very good runs in respect to volume. Brought in 8,000 gals one run. The flavor started out fine but ended with a distinct off flavor. Made a lot of Golden not a lot of Amber or Dark and when it did get near the end it went quickly to Very Dark and ended quickly with not a lot of that classification. Higher temps than normal contributed to the end. We are experiencing more sugaring weather now but we have already started pulling taps. Were able to make a full crop so would say the season was a good one. Wondering if the drought during the summer/fall contributed to the off flavor which I would guess is a metabolism of some kind. Not the characteristic wooden pencil but similar. WillTry to get some samples together. A neighbor reported some of the same.”

Dr. C.O. Willits, analytical chemist with USDA Eastern Regional Laboratory in Philadelphia, PA. Dr. Willits holds a membrane used in testing the first reverse osmosis (RO) machine used in the production of maple syrup. Working with Dr. Clyde Underwood, in the late 1960’s, the RO would eventually become the most important piece of cost saving equipment in the sugarhouse. (undated photo).

A Lamoille County producer with an operation between 100-499 taps and temperatures warmer than those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has met their expectations and production has reached 100% at this location. This producer added:

“Our goal is 50, we have made 55.5 to date. Will see what this last freeze up will provide.”

Another Lamoille County producer with an operation greater than 10K taps and temperatures colder than those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has met their expectations and production has reached 73% at this location. This producer added:

“Very few runs of sap.  Most of them have been very large.  Most of our boils have been very large.  Great syrup so far. ”

A Caledonia County producer with an operation between 5K-10K taps and temperatures colder than those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has met their expectations and production has reached 50% at this location. This producer added:

“This has definitely been one of the most challenging seasons in 25 years of sugaring. Several ice storms, four feet of snow during tapping, and flip-flopping weather conditions make it hard to predict how we will end up, but where there is life, there is hope.”

In Orleans County, a producer with an operation with 2K-5K taps and temperatures about the same as those around them had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been above average.  The quality of syrup produced so far this season has met their expectations and production has reached 75% at this location. This producer added:

“A week of big sap runs. Trees produced 2 gallons of sap per tree almost everyday this week.”

In Franklin County, a producer with an operation with 2K-5K taps and temperatures warmer than those around them had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been above average.  The quality of syrup produced so far this season has met their expectations and production has reached 90% at this location This producer added:

“We’re almost done here, just waiting for this Wednesday (April 8th) to see if we get one last run. We’ve had plenty of sap, great sugar content except for the last, made almost what we usually make, it has all filtered great (cone filters for us), and even the little Extra Dark Strong has had great flavor. Great season!”

A second Franklin County producer collecting sap from woods “colder than others nearby” reports reaching about 85% of their anticipated total and that the season was not over. Overall, syrup quality is above expectations at this location.

In Quebec, a producer with an operation with more than 10K taps and temperatures colder than those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has exceeded their expectations and production has reached 75% at this location. This producer added:

“Feast or famine”

3/23-4/2

Snowy sugarbush in early April. The varied terrain and climate of Vermont makes reporting averages challenging for maple. On 4/2/26 there are producers pulling spouts and cleaning up the sugarhouse and others who are full speed ahead and looking forward to another half of a crop yet to be produced.

The Vermont maple season rolls on for most producers. A few in warmer areas around the state have wrapped up boiling and report meeting expectations on the size of the crop. Many others are still seeing sap running and making good quality syrup. The overall average for all reports across the state is about 2/3’s of a crop (but as the saying goes…”averages are made of many numbers”). The timing and intensity of runs has been a common theme this year. Reports of “the biggest sap run ever” have come in with some regularity. A few producers have seen rates of sap flow exceeding 2 gals/tap/day. Many have seen these large runs happening overnight which has caused some sleepless nights managing storage and RO management. Yet, like what some experienced in 2023, several producers have reported being “just a couple degrees away from having a decent run” only to have the sap remain in the tree. Perhaps 2026 can best be characterized by the quote from a sugar maker neighbor to the north…“Either too cold or runs like hell.”

Sap sweetness has hit or exceeded nearly everyone’s (but not all) expectations. The same can be said for syrup quality with almost no issues being reported to date. The next week to ten days will bring into focus how the total crop will end up. Good luck to all who are still making syrup and also to those who are into the next stage of the process, the big cleanup.

In Bennington County, a producer with an operation with 2K-5K taps and temperatures about the same as those around them saw sap tapping begin earlier than normal this year.   Compared to the long term average at this location, sap sweetness this year has been below average.  The quality of syrup produced so far this season has met their expectations and  production has reached 100% at this location.  This producer added:

“ Our season will likely end today. It was a compressed season that fit neatly into the month of March. We hit our production goal. I prefer these kinds of years that are fast and furious to the ones that drag along from mid-February into early April. ”

In Rutland County, a producer with an operation with 2K-5K taps and temperatures colder than those around them had tapping about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has met their expectations and production has reached 70% at this location. This producer added:

“ Very little niter. Have an off flavor and would like to know if others are experiencing this. Can’t identify. Could be some kind of metabolism. Sap is running about 2% but syrup does taste sweet. Any help with this would be appreciated. Making lots of Golden. ”

The “Vermont Temporary Standard Grade A Maple Syrup Classification Kit” is a trusted tool for producers to determine into what color class a particular batch of syrup falls. The “standards” are a mix of glycerin and caramel color which is blended to meet the light transmittance (%Tc) at the bottom of the range for Golden, Amber and Dark. This glycerin/caramel color solution is not permanent and will fade over time (especially if left in the sun). An old kit may not be accurate which can lead to inaccurate grading.

An Orange County producer with an operation with more than 10K taps and temperatures colder than those around them, had tapping start later than last year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has met their expectations and production has reached 25% at this location. This producer added:

“ cold start for higher elevation bushes. ”

An Addison County producer with an operation between 5K-10K taps and temperatures about the same as those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been significantly above average.  The quality of syrup produced so far this season has exceeded their expectations and production has reached 75% at this location. This producer added:

“Need rain bad. But that will likely make the sugar go down. We are close to the end with no freezing temperatures forecasted.”

A Lamoille County producer with an operation between 100-499 taps and temperatures warmer than those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been above average.  The quality of syrup produced so far this season has met their expectations and production has reached 85% at this location. This producer added:

“ Weather has been on and off all season. At least it has been colder much of the time, so I don’t see early budding an issue, yet. Flavor on March 30 was very nice! The next week or so will determine a lot. We are an early bush, so warm weather with no freezing could pull things to a standstill pretty easily. Very happy with our overall production.”

Another Lamoille County producer with an operation between 5K-10K taps and temperatures colder than those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has met their expectations and production has reached 45% at this location. This producer added:

“Multiple breaks in season so far but when the sap has run, it has been very good and sweet.

Another Lamoille County producer with an operation greater than 10K taps and temperatures colder than those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has met their expectations and production has reached 40% at this location. This producer added:

“huge runs of sap.  great syrup”

In Franklin County, a producer with an operation with 2K-5K taps and temperatures warmer than those around them had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been above average.  The quality of syrup produced so far this season has exceeded their expectations and production has reached 60% at this location This producer added:

“Still rolling along. Catching some breaks along the way then getting great runs. Sap has been testing well. Flavor has been great!”

In Sullivan Country, New Hampshire, a producer with an operation with more than 10K taps and temperatures colder than those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been above average.  The quality of syrup produced so far this season has met their expectations and production has reached 75% at this location. This producer added:

“late start and becoming too warm the end of this week. Likely will produce at last year’s quantity.

In Quebec, a producer with an operation with more than 10K taps and temperatures colder than those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has met their expectations and production has reached 40% at this location. This producer added:

“Either too cold or runs like hell”

2026 Vermont Maple Bulletin (3/16-3/22)

Some producers saw a run during a warm spell in mid-February but the season really started moving in March. As with all seasons, we will know the size of the crop only until every drop of sap has been boiled and gallon of syrup made.

The 2026 Vermont sugaring season is well underway and with it brings another year of the Vermont Maple Bulletin. Entering it’s 10th year, the Bulletin is only possible with the assistance of producers from around the state and nearby locations. Below are the first reports for this season. For the most part, producers are reporting excellent flavor and sap sweetness that is inline with expectations. A later than expected start to sap collection had a few operations worried about a year similar to 2023 when cold weather delayed the start in the northern (generally colder) locations in Vermont. The crop was down that year but reports so far seem to suggest that similarities to five years ago might not hold up. As of 3/22 producers report reaching between 10-60% of their anticipated total. This variability is not completely unexpected in a year with colder temps as some very small micro site differences can make the difference in collecting sap or not collecting sap.

In Bennington County, a producer with an operation with 2K-5K taps and temperatures about the same as those around them saw sap tapping begin earlier than normal this year.   Compared to the long term average at this location, sap sweetness this year has been below average.  The quality of syrup produced so far this season has met their expectations and production has reached 60% at this location.  This producer added:

“Nobody wants temperatures in the 60s and 70s during the first real week of sugaring season, but if there was a silver lining, there was lots of snow and the trees were really frozen in the beginning, which kept things a bit cooler than the air temp. And the warmth certainly opened the woods up and made it easier to move around. ”

In Rutland County, a producer with an operation with 2K-5K taps and temperatures colder than those around them had tapping start later than normal this year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has met their expectations and production has reached 25% at this location. This producer added:

“The season started when it used to start years ago before we had all those years when it started very early. When it did get going unfortunately we had very unusual very warm weather 60 and even 70 degrees. Because of this we only got about half the amount of sap we should have brought in. The weather changed and we got some normal sugaring weather but it didn’t freeze and ran all day and all night and all the next day! Yes, very tired! We have had 2 days now of total freeze. 28 for a high. We expect that it will get into a freeze thaw pattern soon and we will be making syrup again. There is little niter and it is quite dark even with Golden. The syrup flavor is excellent! ”

In Windsor County, a producer with an operation with more than 10K taps and temperatures colder than those around them had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been above average.  The quality of syrup produced so far this season has exceeded their expectations and production has reached 35% at this location. This producer added:

“The sap runs have not felt big, but the resulting syrup production has been above what was expected.  we work in a closed system, so its hard to gage the volume coming from the trees. “

An Orange County producer with an operation with more than 10K taps and temperatures about the same as those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been above average.  The quality of syrup produced so far this season has met their expectations and production has reached 35% at this location. This producer added:

“High sap mineral content to start plugging up ro. Difficulty filtering syrup to start but is now better. Very high sap flow for first two weeks of season.”

Another Orange County producer with an operation with more than 10K taps and temperatures colder than those around them, had tapping start later than normal this year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has met their expectations and production has reached 10% at this location. This producer added:

“later start than the past several years”

An Addison County producer with an operation between 5K-10K taps and temperatures about the same as those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been significantly above average.  The quality of syrup produced so far this season has exceeded their expectations and production has reached 50% at this location. This producer added:

“This will likely be one for the record book. Super weather (freeze/thaw) for sap flow, great sugar content but we’ve noticed some sugar sand coming into play.”

A Chittenden County producer with an operation with more than 10K taps and temperatures about the same as those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been above average.  The quality of syrup produced so far this season has met their expectations and production has reached 25% at this location. This producer added:

“Colder in my woods close to the lake. Took a bit to get going. Better runs in higher elevation woods with snow. “

A Lamoille County producer with an operation with more than 10K taps and temperatures colder than those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has met their expectations and production has reached 26% at this location. This producer added:

“Not much niter yet.  Good runs when it hasn’t been too cold.  Made 1/4 of our crop on 3 boils.  Syrup flavor has been excellent to incredible.”

In Orleans County, a producer with an operation with 2K-5K taps and temperatures about the same as those around them had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been below average.  The quality of syrup produced so far this season has met their expectations and production has reached 25% at this location This producer added:

“We had an early sap run, but now it is back to winter here and looks like we will be waiting awhile for our next sap run.”

In Franklin County, a producer with an operation with 2K-5K taps and temperatures warmer than those around them had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has met their expectations and production has reached 30% at this location This producer added:

“Started tapping January 10th but didn’t finish until February 11th due to significant cold temperatures in between. After that I had plenty of time to check out lines and get ready. First boil was March 6th like most sugarmakers. Boiled 7 days in a row, shut down for awhile and then the BIg One hit yesterday (March 16). Looks like we’ll be at it awhile yet!” 

In Sullivan Country, New Hampshire, a producer with an operation with more than 10K taps and temperatures colder than those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been above average.  The quality of syrup produced so far this season has met their expectations and production has reached 30% at this location. This producer added:

“very deep snow — 3.5 feet”

 In Quebec, a producer with an operation with more than 10K taps and temperatures colder than those around them, had tapping start about the same time as last year.  Compared to the long term average at this location, sap sweetness this year has been average.  The quality of syrup produced so far this season has met their expectations and production has reached 15% at this location. This producer added:

“wild weather”

4/19-5/3

Sugar maple (Acer saccharum) leaves emerge from a winter bud. The bud break phenology (the timing of plants transitioning from dormancy to active growth) is driven by many factors but primarily by photo period (day length) and accumulated warmth (increasing spring temperatures).

The 2025 Vermont maple season has ended. As anyone who has engaged in this activity can attest, each season as its own unique twists and turns even if, when all the syrup is counted, the production is “about average”. It appears from the producers around the state (and nearby locations) that most operations hit their anticipated targets or perhaps even slightly above expectations. Those that didn’t end up with as much syrup as they expected often cited stretches of unseasonably warm weather in the middle half of March as the culprit. Like many across Vermont, these sugar makers saw a return to more seasonable temperatures in April but it appears that the warm weather had already taken it’s toll on the sanitation of tap holes and days with nearly ideal temperature fluctuations arrived, sap flow didn’t recover. Within those operations that did not hit targets it appears that the final tally was somewhere between 75-90% of the expected crop. Many producers reported making light colored syrup and in a few cases; “the lightest we have every produced”. Many producers reported having issues with “minerals” impacting the performance of their RO membranes. This was a new phenomenon for some whereas other producers expect to see this at some point during their season. The underlying physiology that explains why/when this issue comes up is not well understood. It does appear that working with equipment manufacturers to arrive at an acid wash protocol that is acceptable for the specific membrane you have can be helpful should the issue arise. It’s important to remember that care must be taken when using any chemicals and be sure to wear appropriate personal protective equipment.

On balance, it would appear that Vermont maple producers made a solid crop of syrup in 2025. The official crop size will not be known until USDA-NASS releases their report on June 12th.

Many thanks to the producers who took the time to contribute information that made the Vermont Maple Bulletin a success.

In Rutland County, a producer with colder temperatures than those around them did not see sap flow over the past week.   Compared to the long-term average at my location, sap sweetness this year has been below average.  Production has reached 100%.  This producer added:

“Was warm at the start producing dark syrup and cold at the end producing lighter syrup. Started at a more normal time. Ended a bit earlier than anticipated but boiled 22 days in the month of March. Season was more normal despite the flip flop in the beginning and end with decent snow cover. Quality and flavor was good.”

In Windsor County, a producer with temperatures colder than those around them did not see sap flow over the past week.   Compared to the long-term average at my location, sap sweetness this year has been average.  Syrup produced has been Amber and production has reached 100%.  This producer added:

” Sap soured before it got buddy. Great season! “

Another producer in Windsor County, with temperatures colder than those around them, did not see sap flow at all over the past week.  Compared to the long-term average at my location, sap sweetness this year has been below average.  Syrup produced was Amber.   Production has now reached 100% of the anticipated total.  The producer adds:

”This season was above average for us even though the sugar content was slightly lower. We had some very strong runs that went into the night in mid to late March. Our elevation is higher 1500 to 1700 so the warm days didn’t hurt us much. All of our syrup was excellent quality -we made about 20 percent Golden, 40 percent Amber, 36 percent dark and the rest extra dark. We did get hit by the ice storm but we were able to get back on line in 24 hours.”

In Sullivan Country, NH, a producer whose sugarbush sees temperatures colder than those around them did not see running at all over the past week.  Compared to the long-term average at my location, sap sweetness this year has been below average. An off flavor was produced tasting sour and buddy and was 4% of entire crop at the end of the season.  Syrup produced was Amber.  Production has reached 90% . The producer added:

“weather was either all too warm or all too cold — not good sugaring weather”

In Addison County, a producer with temperatures about the same as those around them did not see sap flow at all over the past week.  Compared to the long term average at my location, sap sweetness this year has been above average. Production has now reached 100% of the anticipated total.  The producer adds:

“Avg sap sugar content for the year 1.44. %”

In Orange County, a producer with temperatures colder than those around them did not see sap flow at all over the past ten days.  Compared to the long-term average at my location, sap sweetness this year has been average.  Their production has reached 100% at this location. This producer added:

” we had one of our top 3 production years.  the north facing slopes just kept getting enough cold nights to keep running up to the last week. ”

In Chittenden County, a sugar maker whose sugarbush sees temperatures about the same as others around them did not see sap flow at all over the past week.  Compared to the long-term average at my location, sap sweetness this year has been average. Production has reached 90%. 

Another Chittenden County producer, whose sugarbush sees temperatures about the same as others around them did not see sap flow at all over the past week. Compared to the long-term average at my location, sap sweetness this year has been average. Production has reached 99%. Syrup produced was Amber.  

A Lamoille County producer, whose sugarbush tends to be colder than those around them, reported sap was not running over the past week.   Compared to the long-term average at my location, sap sweetness this year has been average. Syrup produced has been Golden.  They did produce an off flavor that was sour for the last barrel. Production has now reached 100.   The producer added:

“Made more G/D than any other season.  All the syrup right up to the next to last barrel was excellent in flavor.”

In Orleans County, a producer whose sugarbush sees temperatures about the same as those around them saw sap running just a little over the past week.   Compared to the long-term average at my location, sap sweetness this year has been below average. Syrup produced was Amber.  Production has now reached 100%.  The producer added:

“Season went 7 days longer than last year. High quality of sap but not very sweet still resulted in an above average season.”

A Franklin County producer, whose sugarbush sees temperatures about the same as those around them, reported that sap did not flow at all over the past week.  Compared to the long-term average at my location, sap sweetness this year has been below average. Syrup produced was Golden.  An off flavor was produced at the end of the season.  Production has now reached 100%. 

In Quebec, a producer whose sugarbush sees temperatures about the same as those around them saw sap running just a little over the past week.  Compared to the long-term average at my location, sap sweetness this year has been average.  Syrup produced was Dark.  Production has now reached 85% of the anticipated total.  The producer has experienced off flavor that was “buddy”.  The producer added:

“cold and easy”

4/11-4/18

A Bennington County producer whose sugarbush sees temperatures “about the same” as others around them and who saw tapping began the “earliest ever for their operation” shared that total production ended at 80% of the anticipated crop and:

“Flavor was great. Season was relatively short.”

A Windsor County producer reported sap running “just a little” over the past week. Sap sweetness averaged 1.3% over that time (considered “average”). Syrup made with that sap was Amber with an undetermined off-flavor detected. Total production reached 100% of the anticipated crop.

In Orange County, a producer with temperatures about the same as those around them saw sap flow just a little over the past ten days. Sap sweetness was 1% which is considered below average. The syrup produced at this location has been Amber.   Buddy syrup was made the last 2 days of production.  Their production has reached 100% at this location. This producer added:

” We had an overall above average season. It was a much more condensed season compared to last year with large sap volume with below average sap sweetness.”

In Windham County, a producer with temperatures warmer than those around them did not see sap flow over the past week.   Sap sweetness was 14% over that time and considered average. Syrup produced has been Amber and production has reached 78%.  This producer added:

”The season is over for me as of two weeks ago!”

In Orleans, a producer with temperatures about the same as those around them, saw sap running at an average pace over the past week.  Sap sweetness was 17% over that time and considered below average.  Syrup produced was Amber.   Production has now reached 100% of the anticipated total.  The producer adds:

”Sap sweetness has been low but syrup quality has been good. No particlarly large sap runs. Most sugarmakers around us think we are nearing the end of the season.”

In Chittenden County, a sugar maker whose sugarbush sees temperatures about the same as others around them had sap flowing just a little over the past week. Sap sweetness was 1% over that time and considered average.  Syrup produced has been Amber and production has reached 84%.  The producer added they they did produce off flavor syrup during this time. 

In Essex County a producer with temperatures colder than those around them saw sap flow at an average pace over the past week. Sap sweetness was 2% over that time and considered average.  Syrup produced was Amber and production has reached 80%.

“Cold temps in February and March resulted in a late season for sugaring in the NEK.”

A Lamoille County producer, whose sugarbush tends to be colder than those around them, reported the sap flow was not running just a little over the past week.  Sap sweetness has been 2.0% and is considered above average.  Syrup produced has been Golden.  Production has now reached 97% of the anticipated total.   The producer added:

“We are making very light syrup and still getting some sugar sand.  Not much of a sap run this week.  Expect to be done tomorrow or Saturday at the latest.”

Another Lamoille County producer, whose sugarbush tends to be warmer than those around them, reported that there was not any sap flowing over the past week.  Sap sweetness has been below average.  Production has now reached 100% of the anticipated total.   The producer added:

“All done. In clean up mode. 45 gallons, 1 more than last year, so I’m good with that. Pretty much all Dark/Robust. small amount of Very Dark/Strong around Open house Weekend.  open house was great, open Sunday only due to a funeral, but we had 60 visitors, sales were excellent.  Not a banner year, but very much on par with what I’m hearing from others.”

Another Lamoille County producer, whose sugarbush tends to be colder than those around them, reported that sap flowed just a little over the past week.  Sap sweetness has been 50% which is considered average.  Syrup produced was Amber.  Production has now reached 100% of the anticipated total.   The producer added:

“Our season has been decent. Tapping went well and was completed on time by the 1st of February. No significant sap was collected in February so no syrup in February. The syrup has maintained good color and taste all season. This will probably be the last week after this little cold spell passes.”

A Franklin County producer, whose sugarbush sees temperatures warmer than those around them, reported that sap did not flow at all over the past week^.    Sap sweetness was 60 % over that time and considered below average.  Syrup produced was Very Dark.  An off flavor of Metabolism was also produced during this time frame.  Production has now reached 60% of the anticipated total.  The producer adds:

“Finished boiling April 11 after attempted restart. Our own production was down but with sap sales we have had an average season. Syrup was darker than usual but good flavor with the exception of one barrel in the middle of the season. Filtering started off hard but ended up being acceptable. Nothing left but cleanup, pulling spouts, and filling the woodshed!”

Another Franklin County producer, whose sugarbush sees temperatures colder than those around them, reported the sap flow was running very well over the past week^.    Sap sweetness was 18 % over that time and considered average.  Syrup produced was Golden.  They did experience an off flavor that just turned sour in 1 bush.  Production has now reached 91% of the anticipated total. 

From forest management, tubing installation, tapping, sap collection, boiling, syrup grading and marketing, the maple operation at the Green Mountain Technology and Career Center (Hardwick, VT) offers students hands-on experiences in all aspects of sugaring. Here, instructor Corey Hathaway feeds the evaporator during a recent boil.

 In Quebec, a producer whose sugarbush sees temperatures colder than those around them saw sap running very well over the past week.  Sap Sweetness was 2% during that time and considered average for this location.  Syrup produced was Amber.  Production has now reached 84% of the anticipated total.  The producer has experienced off flavor “Seve”.

Another Quebec producer whose sugarbush sees temperatures colder than those around them, saw sap running at an average pace over the past week.  Syrup produced was Amber.  Sap Sweetness was 20% during that time and considered average for this location. Production has now reached 100% of the anticipated total.  The producer added:

“Intense”

3/29-4/10

Sugarhouse at Foxglove Farm in Leicester (Rutland County). This operation reports making a “full crop” or 100% of the anticipated total and their last boil was 4/8.

Producers have been busy over the past two weeks. Roughly three quarters of all producers responding report reaching at least 75% of their anticipated total as of 4/9. Producers who reported reaching 100% were from central and southern counties which generally see warm temperatures earlier in the calendar year but whose sugarbushes were either “colder” or “about the same” than others around them (but not “warmer” than others around them). Operations who are still making syrup are generally in the colder locations with good sugaring weather still to come. The topic of sap sweetness is always up for discussion and operations who contribute to the Bulletin fell into about two broad categories: one third of respondents saw sap sweetness that was “below average” and the remaining two thirds saw “average” or “Above average” sweetness. Some reports of off-flavored syrup being produced have started to come in. The most common specific off-flavors have been Sour and Buddy. These flavors are more likely found when darker color syrup is produced (later season) and should be graded as Processing Grade. This syrup can be sold as an ingredient in some other product but does not belong in a Grade A package for sale to consumers.  

In Orange County, a producer with temperatures colder than those around them saw sap flow at an average pace over the past ten days. Sap sweetness was 1.0-1.51% which is considered average. The syrup produced at this location has been Amber. They have also produced syrup with an off flavor of Metabolism. They completed 50% of their tapping on February 1st which is about the average time frame and is now 100% complete.  Their production has reached 100% at this location. This producer added:

“Lots of mineral in sap early on. Syrup has filtered very well. Lots of niter and sugar sand in evaporator.  ”

A second Orange County producer (whose sugarbush is reported to be “colder” than others around them) saw sap running at “average” rates over the past week. Sap sweetness was 1.51-2.0% during that time (considered “average”). Syrup produced with that sap was Amber with no off-flavors detected. Production has reached 80% of the anticipated total as of 4/9.

In Windsor County, a producer with temperatures colder than those around them saw sap flow just a little over the past week. They completed 50% of their tapping on February 1st which is about the average time frame and as of today it is 100% complete.   Sap sweetness was 1.51-2.0% over that time and considered average. Syrup produced has been Amber and production has reached 100%.  They have also produced syrup with an off flavor with one miner scorch incident and 2 drums off flavor. This producer added:

”Have only made a couple drums of dark robust.  need roughly 30.  weather is promising for another week as of 4-8-25.  ramps are up and frogs are peeping.  buds do NOT seem very big.”

Another Windsor County producer with temperatures colder than those around them saw sap flow at an average pace over the past week.   They completed 50% of their tapping on February 25th which is about the average time frame and as of today is 100% complete.   Sap sweetness was 1.51-2.0% over that time and considered below average.   Syrup produced has been Dark and production has reached 100%.  This producer added:

“We have had very good runs this year and have exceeded our average by about 15%. We are at .59 gallons per tap. We did experience moderate damage from the ice storm but have made repairs so we can continue gathering sap. Our season is not over yet.”

In Addison County a producer with temperatures about the same as than those around them did not see  sap flow over the past week.   They completed 50% of their tapping on February 1st which is the earliest ever for this operation.  As of today the tapping is now 100% complete.   Sap sweetness was 1.0-1.5% over that time and considered above average.   Syrup produced has been Amber and production has reached 100%.  The producer did also produce some off flavor syrup consisting of dirty sock smell/late season.  This producer added:

“Light syrup throughout. Short spell where syrup filtered very hard. Had an off flavor and stayed light color. NO strong dark color this year.”

(17 producers reporting)

In Rutland, a producer with temperatures about the same as those around them, saw sap running just a little over the past week.  Sap sweetness was 1.0-1.5% over that time and considered below average.  Syrup produced was Very Dark.  Their tapping was 50% completed on February 19th and was the earliest ever for this operation and as of today it is 100% complete.    Production has now reached 100% of the anticipated total.  The producer adds:

“It was a bit crazy. Produced dark at the beginning with lighter syrups in the middle, very dark but with good flavor at the very end. Not a lot of niter with it being very dark in the beginning and then white from the middle to the end. Weather was warm to begin and then straightened out to be more normal for a season in this area. Even though we have some cold weather coming we called it a season on 4/8 as the sap flow has slowed and we could not maintain good quality sap through the warm spell before the expected cold temps. Even though the syrup lightened in color we never got a Golden flavor. Made more dark than anything else. Weather related I would say than any other factor. Good vacuum definitely makes a difference when you are talking about volume. Sap sweetness was definitely lower than usual. We usually maintain 2% throughout most of the season and this year the sweetness started out below 2, came up briefly in the middle and dropped off quickly again. We were hoping to make a half gallon per tap but with the low sugar content we weren’t able to do that but came close.  We tapped earlier than we ever have this year to finish before the season started. It was more of a normal winter and start date for us. Maybe not as early as has been in the recent past. We were ready which felt great and first boil was 3/4/25. We boiled 22 times. Guess it’s clean up from here which usually takes us about a month and we’ll be already looking forward to next year!!.”

In Orleans, a producer with temperatures about the same as those around them, saw sap running very well over the past week.  Sap sweetness was 1.51-2.0% over that time and considered below average.  Syrup produced was Amber. Production has now reached 80% of the anticipated total.  The producer adds:

” Well on our way to an average season. Good weather for sap runs this past week.”

In Chittenden County, a sugar maker whose sugarbush sees temperatures about the same as others around them had sap flowing just a little over the past week. Sap sweetness was 1.51-2.0% over that time and considered average.  Syrup produced has been Amber and production has reached 69%. 

A second Chittenden County sugar maker reported sap had been running at “average” rates over the past week. Sap sweetness was 1.51-2.0 over that time which is considered “average”. Syrup produced was Amber with no off-flavors detected. Production had reached 99% of the anticipated total as of 4/9.

In Essex County a producer with temperatures colder than those around them saw sap flow very well over the past week. They completed 50% of their tapping on February 10^th which is about average for this operation.  The tapping is now 100% complete.  Sap sweetness was 2.01-2.5% over that time and considered average.  Syrup produced was Amber and production has reached 51%.

“Very cold February and March. Conditions are now excellent but trees in the valley are budding. I have 100% sugar maples so should be fine for a couple more weeks.”

A Lamoille County producer, whose sugarbush tends to be warmer than those around them, reported the sap flow was not running just a little over the past week.  Sap sweetness has been 1.51-2.0% and is considered below average.  Their tapping was 50% completed on February 22nd which was earlier than expected for this operation and as of today is 83% complete.  Syrup produced has been Dark.  Production has now reached 83% of the anticipated total.   The producer added:

“The trees have definitely slowed their pace. nothing to speak of for 2, going on 3 days. A couple below freezing night forecast…we’ll see. Would like a couple more good runs, but…I may be about done.”

Another Lamoille County producer, whose sugarbush tends to be colder than those around them, reported the sap flow was running at an average pace over the past week.  Sap sweetness has been 2.01 – 2.5% and is considered average.  Their tapping was 50% completed on January 23rd which is about average for this operation. Syrup produced has been Golden.  Production has now reached 82% of the anticipated total. The producer added:

“Made more Golden than any recent year.  Syrup has an incredible taste. Tons of very white sugar sand contributing to an excellent flavor and light color.  Hope we get two more weeks.”

(17 producers reporting)

A Franklin County producer, whose sugarbush sees temperatures warmer than those around them, reported the sap flow was running just a little over the past week^.    Sap sweetness was 1.51-2.0 % over that time and considered below average.  Syrup produced was Dark.  Their tapping was 50% completed on January 24th which is about average time for this operation.  Production has now reached 50% of the anticipated total.  The producer adds:

“Weirdest year ever. Got sap in the middle of the season that made off flavor syrup, then cleared up. We decided to quit after scorching pan with metabolic sap and just sell sap, then after sap cleared up we cleaned up the pan and boiled some more, only to have the sap slow to a trickle. After today’s snow (April 8) we’ll see if it will run more and what sap quality will be.”

Another Franklin County producer, whose sugarbush sees temperatures about the same as those around them, reported the sap flow was running very well over the past week^.    Sap sweetness was 1.51-2.0 % over that time and considered average.  Syrup produced was Golden.  They did produce an off flavor which was a little sour today from Fairfield.  Production has now reached 75% of the anticipated total. 

In Sullivan Country, New Hampshire, a producer whose sugarbush sees temperatures colder than those around them, saw sap running just a little over the past week.  Their tapping began the earliest ever for their operation and was 50% complete on January 20^th and is now 100% complete.  Sap Sweetness was 1.0-1.5 % during that time and considered below average for this location. Sour sap was also detected.  Syrup produced has been Amber during that time.  Production has now reached 90% of the anticipated total.  The producer added:

“most days either too hot or too cold. Not good sap weather”

 In Quebec, a producer whose sugarbush sees temperatures colder than those around them saw sap running very well over the past week.  Their tapping started at about the average time and was 50% complete on February 26th.  As of today, their taps are 100% complete.  Sap Sweetness was >2.5 % during that time and considered average for this location.  Syrup produced has been Amber.  Production has now reached 66% of the anticipated total.  The producer added:

“Lot of manganese  lot of sugar sand”

Another Quebec producer whose sugarbush sees temperatures colder than those around them, saw sap running very well over the past week.  Their tapping started at about the average time.  Sap Sweetness was 1.0-1.5 % during that time and considered average for this location.  Syrup produced has been Golden.  Production has now reached 80% of the anticipated total. 

3/18-3/28

A “sap-cicle” is a visible clue that sap has been running. Sap flow returned over the past week. Many producers saw the largest single run of sap while others were disappointed when flow rates didn’t meet expectations. On average, Vermont’s sugar makers report reaching about 50% of their anticipated total. The men and women producing Vermont’s annual crop of syrup are hoping for enough sugaring weather to get them to near a full crop.

The largest sap runs of the season were witnessed by some producers around the state over the past 7-10 days. Nearly half of respondents reported sap was running “very well” over this time. Roughly one third of producers reported sap in the 1.0-1.5% range and the remaining two thirds saw sap in the 1.51-2.0% range. One producer reported sap was averaging between 2.01-2.5%. The reports were evenly split as to how sap sweetness compared to long-term averages at each operation, with half reporting sap sweetness being about “Average” and the remaining half “below” average. Total production ranged from a low of 30% of anticipated total (2 producers) up to one operation that reported reaching 100% of anticipated crop. The remaining producers average to have about half a crop. The sound of spring peepers was heard at one location in Bennington County on 3/22 but this location (warm, lower elevation and near a wetland) was definitely an outlier. Where each maple operation ends up in 2025 will depend on the next week or two but clearly some locations experienced too much warm weather earlier to be able to see abundant sap flow late in the season.

In Bennington County, a producer with temperatures about the same as those around them saw sap flow at an average rate over the past ten days. Sap sweetness was 1.51-2.0% which is considered average for this operation. The syrup produced at this location has been Very Dark/Strong. Their production reached 65% at this location as of 3/26.  This producer added:

“Lots of snow so tapping was slow going. Then things got super warm. We had a few days in the 60s and one in the 70s here in Bennington County. The weather is going to be good coming up, but i’m not sure how the sap is going to fare. The microbial loads are becoming significant.”

In Windham County a sugar maker, whose location is “colder” than those around them, reports sap had been running at “Average” rates over the past week. Sap sweetness was 1.51-2.0% during that time (also considered “average”). Syrup produced with this sap made Dark/Robust syrup with no off-flavors. Total production has reached 75% at this location. This producer adds:

“A little bit harder to filter.”

In Orange County, a producer with temperatures colder than those around them saw sap flow at an average pace over the past ten days. Sap sweetness was 1.51-2.0% which is considered  average. Their production reached 40% at this location as of 3/26.  This producer added:

“Sap early on was hard to pass through the RO for higher concentration rates. ”

Another Orange County producer with temperatures about the same as those around them, saw sap flow very well over the past ten days.  Sap sweetness was 1.0-1.51% which is considered below average. Their production reached 49% of their anticipated total at this location as of 3/26. The syrup produced at this location has been Very Dark/Strong. This producer added:

“Low sugar content, Very fast quick flows last week, Lots of niter/sand in pans limiting boil size. Still battling mineral in the RO machines”

In Windsor County, a producer with temperatures colder than those around them saw sap flow at an average pace over the past week.  Sap sweetness was 1.51-2.0 % over that time and considered below average for this location. Syrup produced has been Amber and production has reached 80% of the anticipated crop. 

In Addison County, a sugar maker whose sugarbush sees temperatures “about the same” as others around them reported that sap was running “very well” over the past week. Sap sweetness was between 1.51-2.0% during that time (considered “average” for this location). Syrup produced with this sap was Dark/Robust and no off-flavors detected. This producer reported reaching 100% of their anticipated crop as of 3/27 and added the following:

“We’ve gone back in the woods to reset taps. Several freezes have created micro leaks.”

In Orleans, a producer with temperatures about the same as those around them, saw sap running at an average pace over the past week.  Sap sweetness was 1.51-2.0% over that time and considered below average.  Syrup produced was Dark.  Their tapping was 50% completed on March 5th and was about the average time frame for this operation and as of 3/26 it is 100% complete. Production had reached 30% of the anticipated total as of 3/26.  The producer adds:

“Weather has been very warm so sap is cloudy. Syrup has been very difficult to filter – seems slimy on the filter papers and the niter is tangerine colored. We have been trying to pre-load our filter press with DE and hot water and that seems to work better than adding the DE to the syrup. Cold and snow have shut us down since Saturday evening so we will see what the next round brings.”

In Chittenden County, a sugar maker whose sugarbush sees temperatures “about the same” as others around them had sap flowing just a little over the past week. Sap sweetness was 1.51-2.0% over that time and considered average. Syrup produced has been Amber/Rich and production has reached 50%. 

A Franklin County producer, whose sugarbush is about the same as those around them, reported the sap flow was running very well over the past week^.    Sap sweetness was 1.0-1.5 % over that time and considered below average.  Syrup produced was Dark. Production has now reached 45% of the anticipated total.  The producer adds:

“It was great until the warm weather arrived. We don’t believe it possible to make a full crop now. We will see”

A Lamoille County producer, whose sugarbush tends to be colder than those around them, reported the sap flow was not running at all over the past week.  Sap sweetness has been 1.51-2.0% and is considered average. Syrup produced has been Amber/Rich.  Production has now reached 40% of the anticipated total.   The producer added:

“Lots of niter.  Syrup flavor has been excellent.”

In Sullivan Country, New Hampshire, a producer whose sugarbush sees temperatures colder than those around them, saw sap running just a little over the past week. Sap Sweetness was 1.0-1.5 % during that time and considered below average for this location. Syrup produced has been Golden/Delicate during that time. Production has now reached 65% of the anticipated total. 

 In Quebec, a producer whose sugarbush sees temperatures colder than those around them saw sap running very well over the past week. Sap Sweetness was 1.0-1.5 % during that time and considered average for this location.  Syrup produced has been Golden/Delicate.  Production has now reached 44% of the anticipated total.  The producer added:

“A battle”

Another Quebec producer whose sugarbush sees temperatures colder than those around them, saw sap running very well over the past week. Sap Sweetness was 2.0-2.5 % during that time and considered below average for this location.  Syrup produced has been Golden/Delicate.  This producer did experience an off flavor of small wood shaving (woody or something known as Metabolism in the US).  Production has now reached 30% of the anticipated total.  The producer added:

“RO is tough to run with minerals like manganese in sap.  Filter press is an issue too with dark sugar sand”

3/7-3/17

Sap collection at the George D. Aiken Forestry Sciences Laboratory (Spear St.), South Burlington, Vermont. A small educational maple operation was set up in partnership between Rubenstein School of Environment and Natural Resources and UVM Extension Maple Program. Sap sugar concentration from these open grown trees has averaged over 4% so far.

Reports of maple production have now become widespread across the state of Vermont. While the slow start for some sugar makers had some becoming concerned, others noted that significant sap flow was arriving just about on time. Earlier reports of low sap sweetness have been replaced with nearly universal reports of “average” sap sugar concentration. Grade A Amber has been the most common syrup over the recent period with a couple producers reporting Golden/Delicate and one operation with a generally “warm” sugarbush making Very Dark/Strong. Some producers report reaching about 25-30% of their anticipated crop over the past week but more have yet to reach that point. A solid freeze for many locations on the night of 3/17 is likely to produce some of the largest sap runs of the season in the days to come.

In Bennington County a sugar maker shared that they had only made Dark/Robust and that sap sugar content had been around 2%. They added on 3/13:

“The problem is I only see the possibility of three freezing nights over the next 10 days. I’m afraid the warm weather will bring Very Dark/Strong syrup.”

In Windham County, a sugar maker with a sugarbush that sees temperatures “about the same” as than those around them, completed 50% of their tapping on January 30^th.  This was earlier than expected. Tapping is now 100% complete.  The sap has been running at an average pace  over the past week. Sap sweetness was 1.51-2.0% over that time and considered average.  Syrup produced has been Amber and production has reached 25%.  This producer adds

“Not much golden”

In Sullivan Country, New Hampshire, a producer whose sugarbush sees temperatures colder than those around them, saw sap running on average over the past week.  Their tapping began the earliest ever for their operation and was 50% complete on February 1st.  Sap Sweetness was 1.51-2.0 % during that time and considered average for this location. Syrup produced has been Golden during that time. Production has now reached 30% of the anticipated total.  This producer added:

“forecast too hot here for next week, but likely very good in Quebec & northern VT???”

In Windsor County, a producer with temperatures colder than those around them saw sap flow at an average pace over past week.   They completed 50% of their tapping on February 1st which is about the average time frame.  Tapping is now 100% complete.   Sap sweetness was 2.01-2.5% over that time and considered average.  Syrup produced has been Amber and production has reached 16%.  This producer adds:

“Feels like a late start but records would prove otherwise. Guess we are just missing the occasional February boil.”

Another Windsor County producer, with temperatures colder than those around them, saw sap flow at an average pace over the past week.   They completed 50% of their tapping on February 25^th which is about the average time frame for their operation.  Tapping is now 100% complete.  Sap sweetness was 1.51-2.0% over that time and considered above average.  Syrup produced has been Golden and production has reached 30%. 

F. Havens and E. Havens measure sap sweetness (undated UVM photo). This picture was likely taken at the then Proctor Maple Research Farm (now Center) during a large scale project investigating sap sweetness led by Dr. Fred Taylor. The so called “Milk Run” utilized many students from campus who covered thousands of measurements and contributed to the understanding of how certain sweet trees remain sweet relative to their neighbors.

An Addison County, sugar maker with a sugarbush that sees temperatures “about the same” as than those around them, completed 50% of their tapping on February 1st and was their earliest ever for their operation.  The sap has been running very well over the past week. Sap sweetness was 1.0-1.51% over that time and considered above average.  Syrup produced has been Amber and total production had reached 30% of the anticipated crop as of 3/17. This producer adds:

“So far so good. Coming off a few really nice days making a very light AR grade with excellent flavor.”

In Orange County, a producer with temperatures colder than those around them saw sap flow at an average pace over the past ten days.  Sap sweetness was 1.51-2.0% which is considered  average.   They completed 50% of their tapping on January 15^th which is about the average time frame.  Tapping is now 100% complete.  Their production reached 10% at this location.  This producer added:

“hoping it gets cold again next week with the temps forecasted”

In Chittenden County, a sugar maker whose sugarbush sees temperatures “about the same” as others around them had sap flowing very well over the past week.  Tapping for this operation began at about the average time and has reached 100%.  Sap sweetness was 1.51-2.0% over that time and considered average.  Syrup produced has been Amber and production has reached 10%. 

A Franklin County producer, whose sugarbush is warmer than those around them, reported the sap flow was running very well over the past week^.    Sap sweetness was 2.01-2.5% over that time and considered average.  Syrup produced was Very Dark.  Their tapping was 50% completed on January 24th and was earlier than expected for this operation.  Tapping is now 100% complete.  Production has now reached 15% of the anticipated total.  The producer adds:

“Finally got some significant sap flow. Producing very dark with good flavor and no off flavor. Hard to filter. Don’t like the 60s temps as maybe the syrup will never lighten up!”

Another Franklin County producer, whose sugarbush tends to be about the same as those around them, reported the sap flow was running very well over the past week.  Sap sweetness  has been 1.51-2.0% and is considered average. Their tapping began at about the average time frame and is now 100% complete.  Syrup produced has been Amber.  Production has now reached 15% of the anticipated total.

In Lamoille County a sugar maker with a “warmer” sugarbush reported sap running “very well” over the past week. Sap sweetness was between 1.5-2.0% which they consider “below average” for their operation. Syrup produced over the past week has been Dark/Robust with no off-flavors detected. Total production at this location has reached 30% of the anticipated total. This producer added:

“Friday, March 14 was a banner day. Sap flowed like Niagara Falls; our largest single day boil ever 1990 – 2025. Sap hanging around 1.7 – 1.8%.“

A second Lamoille County producer (whose sugarbush is “colder” than those around them) reported that sap had been running “very well” over the past week and that sap sweetness was between 2.0-2.5%. This is considered “average” for this location. Syrup produced with this sap has been Amber/Rich with no off-flavors detected. Total production at this location had reached 33% of the anticipated total as of 3/20. This producer added:

“Syrup has been lighter than normal. Most produced has been Golden or Amber with more Golden than normal. Excellent taste.”

In Orleans, a producer with temperatures about the same as those around them, saw sap running very well over the past week.  Sap sweetness was 1.51-2.0% over that time and considered average.  Syrup produced was Amber.  Their tapping was 50% completed on March 6th and was about the average time frame for this operation.  Tapping is now 100% complete.  Production has now reached 10% of the anticipated total.  The producer adds:

“Weather changed quickly. Went from lots of cold and snow to very warm.”

 In Quebec, a producer whose sugarbush sees temperatures about the same than those around them saw sap running just a little over the past week.  Their tapping started at about the average time and was 50% complete on February 26^th.  As of today, their taps are 100% complete.  Sap Sweetness was 1.0-1.5 % during that time and considered average for this location. Syrup produced has been Amber during that time and they did produce an “off flavor”.   Production has now reached 1% of the anticipated total.

2/20-3/6

The reports coming in from around Vermont in 2025 have fit a general trend that reflects the type of “old school” winter we have had. Slow start and not much sap flow seems to be the common themes. Approximately three-quarters of producers reported lower than average sap sweetness while others are seeing sugar concentrations around normal for the early season. With about all the producers reporting it would seem that tapping began at about “average” or “later than expected” for two-thirds of the operations. The remaining third of producers reported tapping began “Earlier than expected” or “The earliest ever for our operation”. Long range forecasts have varying degrees of accuracy but the overall trend looks to be warm. The 2024 season saw a similar warming event in the middle of March and producers on the cold side appeared to fare well when more seasonal temperatures returned. It is yet to be seen if a similar pattern happens in the days to come.

A Bennington County producer reported that sap had been running just a little over the last 10 days. The temperatures in their sugarbush have been warmer than those around them. Sap sweetness was between 1.0-1.5% (considered “below average” for this location).  Tapping for this operation was 50% completed on 2/11/25 and now is 100% complete.  This producer added:

“Crusty snow makes woods work tough. No good runs here yet, just weepy runs in rainy weather.”

In Orange County a producer with temperatures about the same as those around them saw sap flow at an average pace over the past ten days and sap sweetness was <1.0 which is considered below average.   They completed 50% of their tapping on January 20^th which is about the average time frame.  Tapping is now 100% complete.  Syrup produced was Amber and the production reached 6% at this location.  This producer added:

“Very low sugar to start. Hard to RO.”

Another Orange County producer, with colder temperatures than those around them, saw sap flow just a little over the past ten days and sap sweetness was 1.0-1.5% which is considered average.   They completed 50% of their tapping on January 15^th which is about the average time frame.  Tapping is now 100% complete.  This producer added:

“lots of snow in the woods!”

An Addison County sugar maker with a sugarbush that sees temperatures “about the same” as than those around them, completed 50% of their tapping on February 4^th and was their earliest ever.  The sap has been running “just a little” over the past week. Sap sweetness was 1.0-1.51% over that time and considered “average”.  Syrup produced has been Amber and total production had reached 5% of the anticipated crop as of 3/5. This producer adds:

“Finally we’re at it.”

In Windham County, a sugar maker with a sugarbush that sees temperatures “about the same” as than those around them, completed 50% of their tapping on January 31st and was earlier than expected. Tapping is now 100% complete.  The sap has been running “just a little” over the past week. Sap sweetness was 1.0-1.51% over that time and considered below average.  Syrup produced has been Amber. This producer adds

”Extreme temperature variations real cold then warmer temperatures”

 

In Windsor County, a producer with temperatures colder than those around them saw just a little sap flow over the past ten days.   They completed 50% of their tapping on February 25^th which is about the average time frame.  Tapping is now 100% complete.

Another Windsor County producer, with temperatures colder than those around them, did not see any sap flow over the past ten days.   They completed 50% of their tapping on February 1st which is about the average time frame.  Tapping is now 100% complete.  The producer added:

“Cold with a continuing late start”

In Rutland, a producer with temperatures about the same as those around them, saw just a little sap run over the past 10 days.  Sap sweetness was 1.0-1.51% over that time and considered below average.  Syrup produced was Amber.  Their tapping was 50% completed on February 14th and was the earliest ever for this operation.  Tapping is now 100% complete. The producer adds:

“It is still early for our location. The season is just getting started. Would have made Golden but had to save sap for about a week to get enough to fill the pans and boil. It has excellent delicate flavor. Temps are up and down but expected to stabilize soon.”

In Lamoille County a sugar maker whose sugarbush sees temperatures “warmer” than others around them reported sap ran just a little over the past 10 days. Tapping began at about the average time and was 50% completed on February 22nd.  Tapping is now 100% complete. Sap sweetness was 1.5-2.0% during that time and is considered below average for this location.  This producer added:

“Mar 5 – Late start to sap flow, not till around noon, and then a slow flow. By 10 pm, flow had increased, temps were up around 45 degrees. Should flow through the night.”

Another Lamoille County sugar maker whose sugarbush sees temperatures “colder” than others around them reported their tapping began at about the average time for their operation and was 50% completed on January 23^rd.  Tapping is now 100% complete. Sap ran just a little and the sweetness was 1.0-1.5% which is about average.  Sap is barely running but they are using it clear out the lines.   This producer added:

“Real cold start.  Think the trees need to thaw out a bit.  Looking forward to next week.  Think sap will run for real.”

In Orleans County a sugar maker whose sugarbush with temperatures “about the same” as others around them saw sap flowing “on average” over the past ten days.  Tapping for this operation reached 50% on March 5th.  The sugar maker added:

“2-3 feet of snowpack. Fairly easy going on snowshoes except at the base of the trees where we sink in up to our thighs.”

A Franklin County a producer whose sugarbush is “about the same” as others around them reported the sap flow was running just a little over the past ten days^.    Syrup produced has been Amber.  Their tapping began around the average time frame and is 100% complete.  The producer added”:

“started running yesterday Wednesday later day ran all night”

Another Franklin County producer, whose sugarbush tends to be warmer than those around them, reported the sap flow was running average over the past ten days. Compared to the long term average at my location, sap sweetness this year has been below average. Their tapping began the earliest ever for their operation and was 50% completed on January 24^th.  As of today, their taps are 100% complete.  The producer added:

“Still fine tuning (checking for leaks) the system. Got some sap now just waiting for the weather to warm up to boil it (non insulated sugarhouse!)”

In Quebec, a producer whose sugarbush sees temperatures are about the same than those around them saw sap running just a little over the past ten days.  Their tapping started later than expected and was completed 50% on February 26^th.  As of today, their taps are 92% complete.  Sap Sweetness was 1.0-1.5 % during that time and considered below average for this location. Syrup produced has been Amber during that time. This producer added:

“we are ready  Open de valve”

In Sullivan Country, New Hampshire, a producer whose sugarbush sees temperatures colder than those around them saw sap running just a little over the past ten days.  Their tapping began the earliest ever for their operation and was completed 50% on January 20^th .  Sap Sweetness was 1.0-1.5 % during that time and considered below average for this location. Syrup produced has been Amber during that time. This producer added:

“late”

1/28-2/20

Snowy lateral lines with sap beginning to flow. A cold start to the 2025 Vermont maple season has kept production to a minimum until very recently.

A prolonged period of cold weather settled in over the past month. At the same time the snow pack continued to grow from what seemed to be daily additions of powder. The result has been challenging conditions to complete tapping. As of 2/20 all but one of the operations reporting for the Bulletin had completed at least 75% of their tapping and over half were done completely. Half of those operations reported that tapping began at an “Average” date” with the remainder reporting tapping began “earlier” or “the earliest ever”  for their location. Only one producer had yet to begin tapping as of 2/20. Only a couple operations have made syrup. Total production for those operations that had actually received sap over the past month was only 1-2% of their anticipated total.

The big question everyone has been asking is: “What comes next?”. If the exit from winter is gradual, there could be a lot of syrup made between now and whenever sap flow ends. If things change and we get a prolonged period of significantly above average temperatures, it could be impact the crop. We will have to wait and see. Over the past few days a short period of warm weather has allowed some producers to gather sap and make repairs. This will be covered in the next Bulletin. Stay tuned.

Some additional information shared on 2/20 to describe how things were going so far include:

“Cold” – Franklin County

“Cold!” Orleans County

“Very cold. will be late season, deep snow.” Sullivan County, NH

“Getting lots of wood split for next year!”– Windsor County

“Tough going”

“Snow is very deep and it will be a challenge checking lines.  Hope the snow settles a bit.  Tried to break trails on our sugaring roads but the snow drifts were 6-‘7’ deep in places and bogged down our ATV with tracks.” -Lamoille County 

“Cold and no sap haven’t boiled at all” -Windham County

“Finished tapping on showshoes even though I started without them on February 9th. About 21″/snow or thereabouts in my yard and I expect more than that in the woods. Waiting on the temps to warm up so as to start fixing what needs fixing on lines, adding taps, etc. My hands do not take the cold the way they used to!” -Franklin County

“It is more like a normal winter. Cold temps in February and lots of snow. Anticipating a break in the cold weather the end of next week so we can check for leaks and possibly get enough sap to flush lines out.” -Rutland County

“We are getting bored waiting for it to start.” -Addison County

Forecast March temperatures for Randolph, Vermont. If these numbers hold, with no significant highs in sight, it could be a very productive month for maple.