It’s an early start to maple season.

Producers have noticed the sap flowing since early last week. Several maple sugar camps have already opened to the public on weekends.

“Typically, maple sap doesn’t really start to flow in mid-March or later in March, typically in springtime. But we’re seeing some recent winters with milder temperatures,” says David Briggs, president of Briggs Maples.

“The sap is flowing a little earlier than normal and with less snow cover, the sap flows a little easier, from the roots through the tree and up and down.”

But he adds whether or not this is good news won’t be determined until the end of the season.

“It could end earlier if the weather warms up to extreme plus temperatures. So, we don’t know until the end whether it’s good or bad. As long as the weather doesn’t get too hot too fast. An early start may extend the season, but it’s a wait-and-see what happens with Mother Nature,” Briggs adds.

Briggs Maples bottles syrup all year round and it is stored in large vats or barrels, but getting the product from tree to bottle is a process.

“To get from the tree to the end product, it could take a day or less if you’re doing your boiling right. The trick is to get it from the tree to the evaporator or process it or boil it as quickly as possible to prevent it from spoiling,” Briggs says.

They’re always hopeful for a good season, but Briggs says every year is different, and producers have to be ready each year for the sap to start flowing.

“It’s a small window to make this stuff. If the weather cooperates, we could go well into the first of April or mid-April. Four to six weeks is optimum,” he says.

The perfect temperature is around minus five to minus 10 at night and then plus five to seven degrees during the day.