How To Tap A Tree

1. Identify a tree that yields edible sap. The best trees to use for tapping in our area are
Sugar Maple, Red Maple, Silver Maple, River Birch; however, many other varieties of
trees (approximately 27) can be tapped as well.
2. Select a mature tree that is at least 12 inches in diameter that gets the greatest amount
of sunlight.
3. Wait for a day in late winter (generally between mid-February and mid-March) when the
daytime temperatures are above freezing, yet the nighttime temperatures fall below
freezing. The rising temperature creates pressure in the tree that generates sap flow.
4. Depending on the size of the tree it can be tapped more than once. Rule of thumb: 12 -
20 inches = 1 tap, 21 - 27 inches = 2 taps, greater than 27 inches = 3 taps.
5. If only inserting one tap, utilize the south side of the tree and identify an area above a
large root or under the largest branch.
6. Clean spiles, buckets, and lids prior to use each season. With a mixture of 1 part
unscented household bleach (such as Clorox® Regular-Bleach) to 20 parts clean water,
use a brush or cloth to scrub your supplies. Triple rinse all with hot water.
7. The height of the tap hole should be at a level that allows easy collection - approximately
3 feet from the ground (tap approximately 6 inches from any previous tap hole.
8. Drill a hole utilizing either a 7/16 or 5/16 drill bit, depending on the type/size of spile.
9. Depending on the circumference of the tree, slowly drill the hole anywhere between ¾ to
2 inches deep. Do not drill to the point where you reach the dark inner flesh of the tree.
Drill at an upward angle to facilitate downward flow of sap from the hole.
10. Insert spile into the hole and gently tap it into place. If sap is flowing you should
immediately see it dripping from the spile.
11. Hang the bucket and attach the lid.
12. Sap generally flows for 4-6 weeks with the best sap produced early on in the sap-flowing
season.
13. It is best to check the bucket daily and empty it on a daily basis.
14. Ideas for no-fuss sap storage: store in a glass jar in the refrigerator for up to a week, or
immediately pour into ice cube trays and store in the freezer for up to 18 months for
future use.