The only sap to syrup I've ever heard about is sugar maple, Acer saccharum. Birch is no where near as sweet, nor even red maple for that matter.
Only places this is done is northeastern United States and Canada.
Only in Spring (though I did read something about some producers tapping in autumn. I find this problematical as late Spring syrup as trees just begin to bud break is said to taste off, "buddy.")
The ratio 40 / 50 gallons of sap to one of syrup helps to explain why the stuff is so very expensive. And worth it!
Gossip in South West Michigan is it will be a small batch this year because the weather has been so unstable.
I had my maples tapped for the first time in over 25 years. The man said my sugar content was the highest he had ever seen in all the years he had been making it.
Very dark and lovely syrup.
||that sounds lovely...|
||Ah yes, it's almost time for the annual revival of the DS birch-sap tapping threads.|