No maple syrup (yet) from Audubon’s sugar bush

Although most of the sap at Sharon Audubon is collected these days through a network of tubes, some of the sugar maples are still tapped the old-fashioned way: Spiles are sunk into the bark and the sap drips into metal buckets. The round metal hats keep leaves, bugs and debris out of the sap. Photo by Cynthia Hochswender

SHARON — Although the sugar maples at Sharon Audubon have been tapped and ready since Valentine’s Day, they’re still waiting for the spring sap to start running and fill the buckets and tubes attached to their trunks.

Maple sap is produced when the nights are below freezing and the days are sunny and above 40 degrees. The combination of the extreme cold at night and the more moderate temps during the day creates pressure that forces the sap up through the tree trunk and out any holes — such as those created in the spots where the trees have been tapped with metal spiles.

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