This year my friends Peggi and Bill bought all the materials to tap their sugar bush and yesterday was their second boil of sap.
Peggi is careful that the syrup's temperature reaches 219F and then it's ready. Too soon and it's too runny and not sugary enough. Too late and it solidifies into candy.
It's time consuming and lots of time spent skimming, level checking and stoking the fire...
...and waiting for the syrup to be ready.
I got to be an official taste tester! Nothing like maple syrup, fresh from the evaporator.