Oooooh, new Kubota. Very nice, just try not to put your eye out...... just sayin'.

So, I know basically ZERO about the maple syrple biz, but it seems like 1 day is quick to tap all the trees. So fill me in here. How many trees? How many "tappers"? What size acreage are we talkin' bout. How fast do the buckets fill? Do you still use buckets? Is the sap collected and then all cooked down at the same time? Is this a 1 time a year deal ? How old are the trees that give sap? Do they always give sap as long as they're alive? Is it the freeze/ thaw cycle that makes them produce? Is there "good sap" and "bad sap"? What is the sap to syrple ratio? 1 gal/1 pint? Ya ever seen anything weird in the syrple, like a mouse or bat? Does the sweet smell call in the deer and bears? If you added yeast to the sap and let it ferment would it cook down to shine? Do folks make Maple Shine? Sounds kinda good..
So many questions!! Please....I just gotta know more!
Thanks,
McDave