Maple Syrup Season at Hocking Hills

Visitors can meet up at the Naturalist Cabin located behind Old Man’s Cave Visitor Center in Hocking Hills. Visitors will be shown the process of boiling down local maple sap into syrup and will be given a discussion on the methods used throughout time to make the sweet syrup.

The activity takes place between 12pm-4pm on March 9 & 10

In the spring, warm temperatures cause the sugar maple sap to run—this starch stored over winter turns back into sugar in the spring. The water the trees absorb mix with the sugar to create the sap. The sap is only about 2% sugar, approximately 40 gallons is needed to make just on gallon of maple syrup!

The so-called “sugaring season” usually last a month to a little longer. Tapholes are made in the trees during this time and the cycles of freezing and thawing help draw the sap out of the trees. Several processes can be employed to remove as much water as possible before boiling.

The process of boiling sends sweet smelling plums of steam into the air. After the process is complete maple experts grade the syrup for color and taste before bottling and sending it off to market.