Joe Conrad, 68, is a third-generation maple producer, dating back more than 90 years on his family farm.

"That's what brings these tears. I've had the opportunity to make maple syrup with my grandfather, my father, my uncle, me and my sons," said Conrad. "And now I'm making maple syrup with my grandchildren."

What You Need To Know

  • Maple syrup production is on tap across upstate New York

  • Maple is one of the state's leading industries and the only one that's completely weather dependent

  • Maple weekends will soon get underway across the state

Conrad has spent the last few months preparing several main and secondary lines to help get sap flowing and has tapped about 1,000 trees across 30 acres.

"There's sap in there. I waited until March this year. We like to tap in February. It's a little later year. The weather plays a big factor, the barometer plays a big factor," said Conrad.

Conrad shows one of his favorite trees, complete with four taps, purposely drilled on the south side of the trunk. 

"It's the side that the sun shines on. Especially on a cold day, you get a little sunshine. It brings the sap. The tree starts to flow," said Conrad.

"We love to see the trees wake up. We love 45 degrees during the daytime, 25 degrees at night," said Helen Thomas, executive director of the New York State Maple Producers Association.

Thomas said those favorable weather patterns over a six-week period will produce more favorable sap, though it's too soon to tell what kind of an impact the consistently cold winter and recent warmup will have on this year's production. 

New York remains the second largest producer behind Vermont, thanks mostly to family farms.

"With maybe a couple of friends and relatives we've dragged in to help run tubing, and that is spread across the counties in upstate New York," said Thomas.

Like in Wyoming County, where Conrad and his family built their sugar shanty.

"A man's heart plans his way, but the Lord determines his steps," he said.

They also put in the tanks that store the sap. The sap runs off the back pans and comes to a boil up front thanks, in part, to an 'ol' fashioned wood fired evaporator.

"We've got some beautiful syrup here," said Conrad.

About 200 gallons will be made and ready to bottle.

"Just proud. It's just a love, it's a love in your heart. I love to share it," he said.

Maple weekends run March 22-23 and 29-30. More than 150 locations across the state will be taking part.

Conrad can be contacted at:

  • Joe Conrad
  • Conrad Dairy Farm LLC.
  • 3368 Dutch Hollow Rd.
  • Strykersville, NY 14145
  • 585-409-8525