It removes only about 8 percent of the tree's sugar, which is easily replaced the following year. It may flow for as little as five days or as long as six weeks, depending on seasonal conditions. To tap the tree, farmers drill holes into the bark at waist level. They drill one to three holes, depending on the size and sturdiness of each tree. Spouts are then driven into the holes.
Some farmers have a pipeline system leading from the trees to storage tanks.
Most farmers, however, hang pails on the spouts to collect the dripping sap. The sap may run swiftly or slowly, and the amount of sap produced varies from tree to tree. Maple syrup is made by boiling down the sap. Constant watch is kept to monitor the syrup's thickness. Impurities are strained out, and the syrup is canned quickly so that it will not become soured by bacteria.