WHITEHALL — Wiley Fry of the Montague Commoners presented an introduction to maple syrup production at the White Lake Community Library last Wednesday, Feb. 7.
Per their Facebook page, the Montague Commoners consider themselves “a collective of foragers, artists and permaculture practitioners.” They have started a public space under the pavilion in Trailway Campgrounds, across from Montague Foods, that will allow people in the community to help convert sap into maple syrup.
Community members are encouraged to tap their own maple trees if possible. Fry explained the process and the best ways to do this, including how to properly identify a maple tree in their presentation. They are usually best identified by their colorful leaves that change in the autumn, but during winter, the best way to find them is by their twigs. Maple twigs will be symmetrical, rather than on other trees, the twigs would be in an alternating pattern.
Drilling a hole in the tree at an upwards angle allows the sap an easy flow to exit the tree. It is recommended that instead of reversing the drill, to just keep it in the current setting and pull it out as straight as possible to avoid leaving sawdust in the drill hole. Using a spile, tube and large bucket is Fry’s recommended method to tapping.
“The minimum tapping size is 8-10 inches in diameter and 30 inches in circumference,” Fry said. “I do a ‘one-arm hug’ test to measure the tree trunk, like estimating how many inches the trunk is from my chest. Using a clean, sharp drill bit after making 1.5 inches with masking tape, choosing a spot over level ground between waist and eye level.
“I offer the tree a gift before beginning, whether that be charcoal, tobacco, or a lock of hair. For example, if the American Red Cross were doing a blood drive, just came in, strapped you down and took your blood, you wouldn’t be very happy. I ask the tree for permission, so it doesn’t heal the drill hole too quickly or drop a branch on my car. Then gently tap in your spile using a mallet. I prefer plastic spiles, although both plastic and stainless steel spiles each have their pros and cons.”
As Fry discussed during the presentation, syrup production is a very long process that takes on average eight hours per day. They feel the more hands they have, the better, and even just company is appreciated.
“It can be a lonely undertaking to just sit by the fire for eight-hour days, and having people just stop in and say hi is fun,” Fry said.
The sugarbrush space will be open for public production Tuesdays, Wednesdays, Fridays and Saturdays. Setup begins at 9 a.m. The boiling period lasts from 10 a.m. to 4 p.m., at which point cleanup begins. They say if attendees are having difficulty finding the location, to “look for the cloud of smoke” next to Montague Foods.
Different ways community members can help are by signing up for a shift including setup/sap collection, fire tending, splitting kindling, charcoal processing and cleanup. Another good way to contribute is by donating supplies, like woody brush for firewood and clean glass jars with labels removed for finished syrup (preferred sizes are 4-16 ounces.)
Volunteers have the opportunity at the end of the day to take home either a jar of maple syrup or biochar, which has multiple benefits, especially for gardeners.
Community members interested can like the Commoners’ Facebook page for updates on cancellations, plans and sign up. The first community syrup boil took place Friday, Feb. 9.
