We’re in the middle of sugaring season here in western Massachusetts but fluctuating temperatures have delayed the season for some.
Boyden Brothers Maple in Conway told 22News, the different grades of syrup vary each year depending on the weather and Friday marked their ninth boiling day.
Every spring, more than 300 sugarmakers around the bay state set their taps and boil the sap they collect to make 100 percent pure maple syrup.
At Boyden Brothers Maple in Conway, they’ve kicked off the season with golden syrup, which is light in color and mild in maple flavor, to amber syrup, still light in color but with a more full-bodied maple flavor and even a bit of dark syrup, which has a strong maple flavor.
So far, they’ve had a taste of it all this season.
“Well this is very strange I’ll tell you, we’re in the middle production-wise, we’re in the end in sight in the weather forecast, but I actually feel we’re going to end up with a pretty decent season,” said Howard Boyden, Boyden Brothers Maple co-owner. “It’s going to be really busy at the end of this week, early next week.”
Boyden said they’ve already made more than 400 gallons of syrup this season, but they can make as many as 100 gallons a day when the weather cooperates.
Boyden told 22News, as it gets warmer out they expect to have very dark strong tasting syrup by the end of the season.