The Sugaring Season

The weather

Short and long term weather forecasts are one of a syrup producer’s best tools to help them prepare for a sap run. Cold nights below freezing with daytime temps above freezing will always get that sap moving.
In addition, a falling barometric pressure that accompanies an approaching storm will also increase the local sap run.

Current Conditions


Cumberland, WI

43° Mostly cloudy

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These are strictly observations on what’s happening in our area and generalizations on what we THINK will happen. Please note that every area is different and should, therefore, be tapped accordingly.

Season Summary

March 4th

Sorry, we are a bit late with our first report this year.  Tapping is well underway and a bit earlier than usual this year.  Several neighboring sugarbushes have sap, but because it is not to warm and they don’t have very much they are storing it until later this week when it warms up and runs again.  Long-range forecast does not look too bad, but if you have not tapped yet you are behind, time to get out there and get it done.  Good luck everyone.

March 11th

Well, the syrup season is off to a great start, a bit early, but still a good start.  Last weekend weather really took a toll on the snow in the woods, but we still have some to keep things cool.  Just a few counties south of us they are approaching a 1/3 of a crop already and right in our area we are not a 1/4 of the way there yet. The weather forecast looks very promising and the sap is running a little bit each day.  Good luck all.

March 18th

It has been quite a week so far, lots of new and changing news.  The good news is the trees don’t seem to know the difference and sap has been running well.  And now the kids are also home to help! Other than the area about 70 miles south of us I think the majority of the state is close to 1/3 of a crop and those a bit south are well past the ½ waypoint already.  Quality is great in taste and color and the weather report is still promising.  Stay safe everyone and keep making syrup!

March 26th

Fortunately for those that love maple syrup.  The governor’s “stay at home” restriction is exactly what we need to be doing – stay home a cook that sap!

The season is well underway, with most producers in our area at just over a half crop and those to the South have already made a full crop.  Keep on cooking everyone, we have more syrup to make and not much time left to make it.  Good luck all.

April 2

The season seems to be quickly coming to an end.  If it cools off the next couple of nights like they are forecasting we should get a couple more good runs and then it might be over, but I have been wrong before.  Areas south of us in WI have had a tremendous season, many of them breaking personal records for production.  We are still at about 70% in our area and those north of us a little less.  We should get a few more good runs in the next few days to keep us going.  Think snow and frost everyone!

April 8th

It has been a quick and early Maple season this year.  Those south of us are done and had a great season, lots of syrup and great quality.  Our area will be done soon, as trees are starting to show signs of budding.  The season here appears to be just under average, but a long way from a disaster.  All in all the season is turning out pretty well, but still, a bit of time left for the northern areas and maybe even some in our area.  Good luck everyone and those looking for good syrup, there will plenty of it for another year ?!

April 17th

Well, the cold weather did not come quite soon enough for most of us.  The season ended just as it cooled down again.  Many producers further north are still producing but around here we end with about 80 to 85% of a normal year, but the quality was really good.  It seems that most of the Midwest had a good year with just a few spots reporting below average. 

Thanks for reading my ramblings this season and don’t forget to use more maple syrup while you shelter in place.

Try some in your next glass of milk!  A bedtime favorite at the Anderson household.