You can tap more that walnut and maple trees. You tap birch too

any tree can be taped, what flows inside all trees is a sugary liquid, taste and toxicity are the only factors.

Me neither. Very interesting to know. I can’t wait for February now so I can try this

Me too!

Tastes like a little butters already been mixed in ahh-mazing!!

You can tap any tree, doesn't mean you should tap any tree

I am in WNC too! Definitely trying this in February!!

Yeah me too!!!!

Black walnut is really good for you also and amazing it's used to make artimisia which is a strong anti parasite, it kills bacteria, is the best anti malarial drug, and has even been shown to cure breast cancer. Greetings from St Louis I probably been to this farm or drove by it good people out there

Birch syrup too

@@derekstaroba .

I was thinking the same thing!!!

I am allergic to trees but never had a problem with syrup

I have a resident squirrel population. I actually think they plant them on purpose in certain locations. They will even plant them in my potted plants in the sun spots. When i bring my plants in for the fall... i always get a butternut in the pot... we call them butternut up here. They have a tap root to hell if they get established.

Me too. Planted 5 and now pull out 50 every year.

Lol. If only squirrels had better memories. I hate squirrels

@@mmercier0921 they probably do it's in their dna black walnut (artimisia) is a wonder drug kills parasites, anti bacterial, anti malarial, and even been shown to cure breast cancer.

They're basically weeds in South western Ontario.

And boxelder.

I tapped my silver maples, amazing syrup but a low sugar content means a lot of boiling

We just use standard taps for maple trees. You can find them at any syrup supply store, or even on Amazon.

@@ADifferentWay I got em.

😁

I knew black walnuts were especially valuable for their wood, but this is the first I heard about tapping them for syrup. Nice to see someone preserving them on their property and not having them harvested for quick money.

No, as long as you use standard tapping rules, such as not having before the tree reaches a decent size, not using too many taps, etc. the tree will be fine.

He provides the list verbally about the :53 mark, immediately after the intro.

You can use the same taps as maple syrup producers. You can Google syrup supply stores, or even find them on Amazon! There’s nothing very particular about them, just personal preferences.

@@ADifferentWay 10-4 Bud

And with that I’ve never noticed one bucket on a multiple bucket tree having anymore the capillary system should run sap throughout the whole spar

Be careful you don't take too much sap because it could be detrimental to the tree's growth. Like giving blood don't over do it.

Tapping the tree every year does not hurt the tree, assuming you follow basic Standards. For example you should never tap a tree less than 8 inches diameter, and you really shouldn’t use more than one tap for every 8 inch diameter. As far as height of tap, most people put it just at a comfortable working height. We had to put ours a little higher because we had trouble with our livestock knocking the buckets down to drink this sap!

Sap spoils fairly quickly. If it sits out in a bucket on a warm day, it will spoil within 12 hours sometimes. Refrigerator definitely allows longer, but I probably wouldn’t leave it there more than a week. You’ll be able to smell the off odor as it starts to spoil. At that point it’s too late and has to be tossed. If you have to store it for more than probably two or three days in your fridge, I would recommend you actually freeze it and then just boil it down later when you’re ready. You can freeze it for months with no concern.

The taps are just standard and can be purchased from any syrup supply place or even Amazon. We use several versions. Depending on the size, the buckets can be purchased at Lowe’s or online. They come in several sizes, and you just want to make sure they are labeled food grade.

Thank you for the reply

I use 1 gallon juice bottles, the type with the plastic handles on top, they work great, small opening keeps debris out and I empty them every day into empty 4 or 5 gallon water bottles. Pack in snow a few days til I have enough bottles to start boiling.

Birch is used for French crepes, but it is more energy intensive if concentrating the syrup by evaporation as opposed to osmosis.

Sure! kzfaq.info/get/bejne/gJp3ZteEmtSxaH0.html

@@ADifferentWay Thank you!

Check out our part 2 follow up video! Black Walnut Syrup, Part 2: Sap to Syrup kzfaq.info/get/bejne/gJp3ZteEmtSxaH0.html

If it seals over, you would have to tap new holes some distance away from the original. It will seal itself after a few weeks and form a scar in the tree.

It has a much deeper, richer flavor than maple. Some people suggest butter scotch undertones, but whatever you wanna call it, it is delicious!

It is very difficult to find. Your best bet is to find a small producer, or just tap one or two trees to process for yourself. It does not actually taste just like black walnuts. But it does have a very rich, earthy flavor that is absolutely delicious! Like a cross between syrup and molasses, if that makes any sense. I’ve even heard some people describe it as having undertones of butter scotch.

Each tap will leave a small scar, so it really depends on what the purpose for the wood is later. Realize we only use a 3/8 inch drill bit, so the hole/scar is very tiny. Still, Some want a flawless board with perfect grain, in which case, they would not want tap scars. Other woodworkers want lots of “character” in their wood, and scars only add to that. You’d just have to sell it to the appropriate market.

@@ADifferentWay interesting. Yeah 1/8” is a pretty small hole.

The syrup has been consumed for generations, and our research has not led us to any indication that the sap or syrup contains the toxic compounds found in other parts of the tree.

I tapped them high so the goats and the livestock guardian dogs wouldn’t mess with the buckets.😃 It only took two days to figure out why my buckets kept falling off the trees.

@@ADifferentWay Thanks for the quick reply. I'm glad that I don't have that issue.

No, unfortunately. The tree will seal up the hole after about six or seven weeks, and this outflow will stop. The tree will “heal“ the hole in such a way as to leave a tiny scar that cannot be tapped again.

To my knowledge, all walnuts can be tapped for syrup. I haven’t had it, so I don’t know what the flavor of the syrup would be though. Certainly worth trying!

No, we go around and collect them at the end of season. We just got sets of Amazon since we were such small scale. Larger operations would use syrup supply sites.

I googled it, it's all good 👍

No bear here.

Certainly, the higher the outdoor temp, the more the risk of spoilage increases. However, I would just aim to collect the sap as soon as possibly each day. You can taste/smell if it starts to spoil, so just sample before combining it with your previous days sap. It will take on a fermented flavor/scent. Hope that helps!

Absolutely! In fact, if you Google black walnut syrup in an attempt to purchase some, in almost every case, you will find that it is a mix of maple and black walnut. The walnut gives the syrup a slightly richer flavor, but the maple is less expensive, easier to produce commercially, and is easier to offer for sale at an affordable price for consumers. Pure black walnut syrup has been valued between $50 and $100 a quart, which most people consider too high. Just something to keep in mind.

Once the Sap flow begins to slow significantly or turn color at the end of the season, we pull the taps and allow the tree to heal itself. You never want to tap in the same spot twice.

As long as you mix “properly”, it’s fine. In fact, if you try to purchase BW syrup online, most of what you find will be a mix of BW and maple!

In the United States, we often use syrup as a topping for foods such as pancakes, waffles, etc. or as a sweetener in baking.

@@ADifferentWay oh what a smart approach for food producing! In Iran people use the gum of pine tree as air freshener. Good luck friend.

I had to laugh at this reply! In the United States, pine is also a much-loved scent. The funny thing, though, is that most people here only use the natural resin or pine needles around the holiday season. The rest of the year, they purchase artificially scented “air fresheners.” It’s like they forget pine trees exist year round! 😂

It varies through the tree and the timing in sap season. During peak flow, it could fill the 2 gallon bucket about every 12 hours from the best trees. Therefore, during peak, we would check high flow trees twice a day. All trees get checked at least daily, though, as the sap can spoil quickly if not.

Although our research has found no indication of the juglone in the SAP, the syrup has been consumed for generations. That said, we certainly ration the syrup after all the work we put into it, and only have a meal with that syrup about once or twice a month. Under such conditions, we feel it’s pretty safe!

Doesn't mean all of them should be tapped. I'm very skeptical it'd taste good

The black walnut does have a chemical to inhibit plant growth but I’ve never heard of it creating an issue for humans. We eat the nuts and use the syrup on a regular basis and have never had any adverse reactions to either.

It has a Toxin that will stun fish and if you pour it on the ground you'll see worms come up, but it is completely safe for humans, in fact the toxin kills worms inside the body and has been used for thousands of years to kill parasite infections in the body so no worries

I've heard the soak/rain water in the bucket from the walnuts gathered in the fall (which can turn a deep dark brown) shouldn't be poured out on your garden or anywhere you grow things.

The chemical that walnut trees release that (slowly) kills of certain competing plants is called Juglone. It is a yellowish oil found primarily in the walnut husks, but it also located in the leaves, buds, and outer branches (idk the concentrations). It causes stains to skin and cloths that turn them yellow/brown. What you want to avoid is touching the husks, especially if cut open. They are mildly irritating to the skin and eyes but not dangerous. Just wash your hands with soap if you touched husks. Some plants are tolerant of Juglone (I don't have a complete list of which ones). Many hardwood trees and certain smaller bushes can tolerate it. One group it heavily affects is fruiting trees, including many common fruits and vegetables. For example, you wouldn't want to plant a black walnut in an apple orchard. Juglone also naturally decomposes in nature, so it isn't a long lived chemical under natural conditions. The Juglone is present primarily under a walnut tree's canopy from falling/decomposing walnuts and decomposing leaves. I believe the sap is primarily different types of sugars, likely no juglone. I have never tried tapping the tree but will try if I get the opportunity.

It’s all based on night and day temperatures, in order to maximize SAP flow. In a typical year, we place the taps in mid February and the sap will run until around mid March. There was one year we placed him in late January, as we had an unusually warm winter, and collected until the end of February and into early March, until the taps begin to seal over. It’s not nearly as long of a season as maple sap, but we get what we can!

The production varies. We found it’s very dependent on shade versus sun, proximity to a water source such as a creek or pond, and, of course, day versus night temperatures. Our best trees could easily produce 2 gallons a day per tap.

@@ADifferentWay Thank you for reply.

Sorry, the tap is so small and the season so short, it is not likely to affect nut production at all.

I know it’s certainly possible. In fact, a popular mix in the US is maple and black walnut. If you order black walnut syrup online, you’ll find it’s often a mixture of the two, because black walnut syrup is in such short supply and mixing it with maple makes it more financially economical to the consumer. I would just encourage you to research whatever trees you were considering mixing and go from there.

Tapping will leave small scars, so some harvesters will tell you not to tap the trees. But I’ve also had fine wood workers say that they often pay extra for the scars because it gives the wood character. I guess it depends on your market.

You can use the same taps as maple syrup producers. You can Google syrup supply stores, or even find them on Amazon! There’s nothing very particular about them, just personal preferences.

We haven’t had an Issue. We just use the standard bit recommended by the tap size. We use 2 different style taps and they both stay well.

@@ADifferentWay How many taps are you guys using this year?

28 but our flow is abysmal for some reason. Had one good day but mostly very low flow.

@@ADifferentWay I never got as much sap from black walnut as I did from maple trees. Do you guys have any white walnut trees? The flow from those trees seem to be about the same as maple trees.

No, we don’t have those, so can’t say.

The syrup has been consumed for hundreds of years, and our research has not shown any reason to be concerned with juglone in the SAP or resulting syrup.

@@ADifferentWay That's good to know, Thank you!

I would encourage you to research that thoroughly. Wild cherries do produce toxins in some cases, but I have heard you can make a syrup from their bark, similar to Shagbark Hickory‘s. I don’t know about the sap. Definitely worth researching!

There is generally a standard you want to follow that’s roughly one tap for 8 inch diameter of tree. So, yes, you can absolutely do two or three taps in a black walnut tree, assuming it is a much larger, mature tree large enough to tolerate multiple taps. Each tap will produce about the same amount.

Likewise, I do not care for the walnuts themselves. My husband and children don’t mind them, but they do prefer to cure them for about six months before eating, as the flavor does improve that way. Still, it is distinctly different from an English walnut. Fortunately, that flavor does not carry over to the syrup or jelly in anyway. It is very difficult to describe the taste. Some describe it as a mix of maple and molasses in richness, some suggest it has undertones of a butterscotch flavor, and others will describe it as having a flavor all of its own. You really just have to try it. The jelly has the same flavor, only you can make it as strong or weak as you like depending on how much syrup you strain out of the pectin. Either way, we are definitely hunting down the black walnuts on our new property, as we adore the products from those trees!

@@ADifferentWay Thank you for replying! You have me very curious for sure! I'd like to find someone around here that sells it to see what it tastes like? Maybe one of the Amish store might have some next harvest? Ill be looking out for it!

We placed them lower our first year, but it turns out our livestock and even the deer really enjoy drinking the sap! So now we place them higher to keep critters out!

Hard to say for sure, but typically, it is NOT completely sealed. It does need to be able to breathe. You may also have seen it flowing while the sap was rising, and then it can definitely slow/stop midday, then flow again in the evening as the sap drops. Hence the reason there is a short window for tapping-when days are higher temps (usually around 50’s) and nights still drop to around or below freezing. I’m not sure where you are located, but in the northern hemisphere, most folks tap around late February to mid-March for best results. After that is pretty iffy.

@@ADifferentWay thank you. I think mine are so tightly sealed that maybe they are air locked? This is my first time trying it. I’ll have to do it earlier next year. Also is it typical for it to be slightly yellow?

It tends to be slightly off color in the very early season, and then it can turn quite dark yellow and dirty looking toward the end of the season. It’s pretty clear mid season however, when the sap is flowing at its peak. It sounds like you caught it at the very end of the season unfortunately. You can still make syrup out of it, but it may have a stronger flavor. You got to start somewhere! Just try again next year. 😁. Sidenote… Be sure to tap a new hole next year and don’t try to use the one from this year!

@@ADifferentWay we ended up getting a lot more than we thought. We had a drop in temp here and woke up to 5 gallons of clear sap. Maybe not a lot but previously we had only collected 1 gallon in several days! So leaving the taps on a little longer to see what happens.

I use a comparable sized pvc pipe. Those taps are pricey.

Yes, you can tap the same trees each year, but you move the spile roughly 8 inches from a previous tap. You never want to tap an old scar.

@@ADifferentWay thank you for replying! New subscriber to your channel

Welcome!😁

Technically, you can tap any tree, but the flavor is determined by the species. For example, find that is not going to taste very good and might be better used as turpentine! Just do your research before consuming sap/syrup to make sure it is safe.

Unfortunately, we are not allowed to sell it in our state without a tremendous amount of red tape. You can buy it online, but you have to be very cautious as most “black walnut syrup“ is actually mixed with maple syrup to decrease cost. Read the fine print carefully.

The syrup can be used on anything that you would normally use maple syrup for… Pancakes, waffles, biscuits, flavoring in other foods. Creativity is the limit, but this has a deeper, richer flavor than maple.

@@ADifferentWay I was searching walnut lumber and coming across this video ,thank u for sharing

Technically, any tree could be tapped. However, I would imagine pine tree sap would be quite bitter. I am unaware of anyone who uses it for a food product. Pine is generally used for things like turpentine!

We found the southside of the trees gets the most sun exposure for our area, and the sap tended to flow better. Of course, you have to move the tap from year to year so this isn’t always practical, but when possible, it is our first choice.

The sap flow will either slow down significantly as the whole seals itself or the sap will begin changing color-whichever comes first.

Thank you for having the vision to lay the foundation for future generations. If more people would do that, we could heal our land instead of destroying it.

@@ADifferentWay Proverbs 13:22.

We haven’t tried them, but it’s certainly worth researching!

Black Walnut is roughly 60:1, though it seems to change a bit through the season.

@@ADifferentWay okay that’s great to know. Thanks!

I’m sorry, I have been unable to identify the language this is written in, and have been unable to translate to provide an answer.

@@ADifferentWay I used the translate feature in Duck-Duck Go and it says, "How much sugar is in black walnut juice?" It's in Russian. ;)

Thank you for that! The sugar content of the final syrup is 66-68%. Hope that helps.