We've been tapping our maples for years, and I have the timing down for when they run. I'm wondering if anyone has experience tapping hickories (we have mostly bitternut and pignut, along with a few shagbarks). Are the specifications the same for maple? (e.g. they run when the temp is above freezing during the day and below freezing at night; tap them once they are 12" round or bigger, etc).
All of my searching on the web for hickory sap/syrup leads to people doing bark infusions rather than producing syrup from the sap, so I'm hoping someone here will know.
That is something I've been wanting to do for a while... the sap is really quite good with a uniquely wonderful flavor
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I always heard that hickory syrup was just from boiling the bark and that it wasn't from actual sap cooking. Not that this helps but it might lend some backing to what you're finding online...
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Yes, I don’t know of people who tap Hickory for syrup. I have seen it for sale, and I have found recipes online, they are very simple. You pick up some of the bark, clean it up good, boil it down in water to a thick tea, filter it and then add sugar until you reach a syrup state. That’s all there is to it. I’ve made it a couple of times.
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Terry Paul Calhoun wrote:Yes, I don’t know of people who tap Hickory for syrup. I have seen it for sale, and I have found recipes online, they are very simple. You pick up some of the bark, clean it up good, boil it down in water to a thick tea, filter it and then add sugar until you reach a syrup state. That’s all there is to it. I’ve made it a couple of times.
This is the way I've made hickory syrup before. When I realized it was simply simple syrup with a thick tea I was kinda bummed. It tastes good and is delicious on oatmeal or sourdough pancakes if you do not have maple syrup.
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