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   About 30 years ago, I planted a few hundred hard maple trees on a hillside above the lake. I thought this would make a beautiful display of colors in the fall and I would eventually be able to tap the trees to make my own maple syrup. By the fall, when the leaves began to change, the deer had eaten all but three of the freshly planted trees. By the next spring, those three had also been eaten to the ground. I decided it would be cheaper to buy my maple syrup rather than replant deer feed. Across the farm, we have thousands of trees, mostly hickory and oak. We did have two mature maple trees but one of them got blown down during a storm last summer. A couple of years ago, I learned walnut trees can be tapped for sap that can be made into syrup, much like is done with maple trees. Since we do have a few hundred walnut trees I decided to give it a try.

   Each spring, as days get warmer and nights remain cold, sap begins to flow within walnut trees, marking the start of sugaring season.

   Walnut sugaring begins with the selection of appropriate trees. Ideally, a walnut tree should be at least 10-12 inches in diameter and at least 40 years old. Trees younger or smaller than this may not produce enough sap or could be harmed by the tapping process. Once you have identified healthy trees, the next step is to gather the necessary tools: a drill with a 7/16 or 5/16 inch bit, spiles (taps), a hammer, collection buckets or bags, and a method to store and transport the sap.

   Timing is crucial for tapping walnut trees, much like maples. Sap flows best when daytime temperatures rise above 40°F (4°C) and nighttime temperatures drop below freezing. This temperature fluctuation creates internal pressure within the tree, causing sap to move toward the tap hole. Typically, walnut sugaring season lasts four to six weeks, starting in late February or early March in most northern states, but this can vary depending on local climate and weather conditions.

   To tap a tree, drill a hole approximately two inches deep at a slight upward angle about four feet from the ground. The hole should be drilled on the sunny side of the tree if possible, and away from old tap holes to prevent overlapping wounds. Gently insert the spile into the drilled hole and tap it in with a hammer until it is secure. Attach a bucket or bag to the spile to collect the sap as it drips out. On a good day, a healthy tree can produce up to a gallon of sap, although it may take 60 gallons of sap to make just one gallon of syrup. Maple sap has a higher sugar content so the ratio is closer to 40 to 1.

   Collected sap must be processed quickly, as it can spoil if left unrefrigerated. Most syrup makers filter the sap and boil it down in a large evaporator or pan. The boiling process removes water and concentrates the sugars, gradually transforming the sap into walnut syrup. This stage requires patience and attention, as syrup can scorch or crystallize if overheated. Once the sap reaches 219°F and achieves a golden, thick consistency, it is ready to be filtered once more and bottled. Homemade walnut syrup can be stored for up to a year in sterilized containers. If you successfully make your syrup, you will not need to worry about storing it for a year. It is delicious and will disappear quickly from personal use and giving curious friends samples to try. The taste is very much like maple syrup with a hint of butterscotch.

   The whole process is rather time-consuming but well worth the effort. Along with the delicious end product, syrup making gets a person outside in the middle of winter.

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