ORONO, Maine (NEWS CENTER)--Pancakes, waffles and French toast might be lacking some of Maine's legendary Maple syrup this season due to a delay in sap flow.
Sap is key to making Maple syrup, but the weather hasn't cooperated. Sugarmaker Francis Avery said the sap runs a little, then freezes and then runs a little more before freezing again. Hesaid these frigid winter temperatures have caused for a brutal start of Maple syrup season.
Avery has been getting a late afternoon flow, but if he doesn't get there in time it becomes a solid block of unusable sap. His machinery can't handle solid sap.
"Usually, we hope by this time it's flowing regularly on an every day basis," he said.
Avery hopes to get about 250 gallons of sap starting this weekend. He also said that sugarmakers who have tubing carrying the sap will most likely be able to catch more because they can evaporate it faster.
That's just in time for Maine Maple Syrup Sunday. Most sugarhouses offer free maple syrup samples and demonstrations on how pure Maine syrup is made. Below is the Maine Maple Sunday link, so you can find details on sugarhouses.