2022 maple sugar season nearing its end in Western Pennsylvania

Don’t get too sappy about it: The 2022 maple sugaring season is nearing its end in Western Pennsylvania.

Dan Roseum, owner of Roseum Maple Syrup in Murrysville, expects the season to last one or two more weeks at most. The Pennsylvania season, which typically begins in early February and ends in mid-March, fluctuates every year because it is dictated by the weather.

Sugar-makers rely on a “freeze and thaw cycle” to tap the maple trees. Sap flows when temperatures drop below freezing at night and rise above freezing during the day, Roseum explained.

Roseum described the 2022 season as “pretty good” — a welcome reality after a historically bad season in 2021.

According to data from the U.S. Department of Agriculture, Maine, New Hampshire, New York, Pennsylvania and Vermont produced 19% less maple syrup in 2021 than in 2020. The five states produced 4.1 million gallons in 2020 and about 3.4 million gallons in 2021.

Though the 2021 season did not affect Pennsylvania’s production as dramatically as other states, local sugar-makers still produced about 7% less maple syrup in 2021 compared to 2020. The Keystone State produced 178,000 gallons in 2020 and 165,000 gallons in 2021.

In Western Pennsylvania, a deep freeze pushed the 2021 season back several weeks and hurt local sugar-makers, Roseum said.

This year, however, the season in Western Pennsylvania began right on schedule on Feb. 1.

Roseum said this year’s weather has been conducive to “pretty good sap flow.” His Murrysville farm will make more syrup this year than last.

“We still made a good amount (in 2021), but this year definitely will be better,” Roseum said.

To make syrup, sugar-makers must first tap maple trees for sap.

Traditionally, sugar-makers used spiles to tap trees. However, many now use vacuum tubing systems that can “easily double” the yield of sap per tree, Roseum explained.

“Even with what would typically be a less productive year, vacuum can help overcome some of that,” Roseum said. “It levels it out a little bit so you don’t get as big of disparity in regard to bad years.”

After the sap is collected, sugar-makers often run it through a reverse osmosis machine that removes some of the sap’s water before it is boiled.

Sugar-makers then boil the sap down until it is syrup. The finished syrup must meet a certain density requirement before it is run through a filter press and bottled for consumption.

Roseum sells his farm’s syrup online and through Grupp’s Christmas Tree Farm, Kingfly Spirits and love, Pittsburgh.

It takes a lot of sap to make a little syrup. One gallon of syrup from a sugar maple requires 40-45 gallons of sap, and one gallon of syrup from a red maple requires 65-80 gallons of sap.

“It takes a lot of sap to make one gallon of syrup, is the bottom line,” Roseum said.

Not all sugar-makers own farms and businesses. Dan Sherbondy of Leechburg made maple syrup this year with his kids for fun.

This was the first time in more than 20 years Sherbondy made syrup. He and his kids tapped their family’s trees with spiles and made the syrup on their stovetop.

Sherbondy described the activity as “meaningful,” adding that the outdoor air helped keep his kids “grounded.”

The family made about 20 ounces of syrup — and plans to make more next season. Sherbondy said he recommends others try to make syrup.

“Don’t be afraid to fail,” he said. “If it doesn’t work out, try it again next year.”

Roseum echoed this sentiment. There are two reasons he encourages everyone who has a maple tree in their yard to tap the tree and make syrup.

“Number one, it’s a fun process and you’ll learn something from it,” Roseum said. “Number two, you’ll have a different appreciation for being a steward of God’s creation and the natural resources he’s given us. You’ll probably appreciate the work that goes into making a product like that.”