For Jesse Wagner, a third-generation producer at Inthewoods Sugarbush, the secret to a successful maple syrup season is hidden in the roots of the trees and the snow on the ground. Despite a recent stretch of unseasonably warm temperatures in the 60s, Wagner remains optimistic that the 2026 season is right on track.
The science of syrup relies on a delicate “freeze-thaw” cycle. When temperatures rise above freezing during the day, it creates positive pressure that pushes sap toward the buds. At night, freezing temperatures create negative pressure that draws sap back down. While the recent warmth caused a temporary lull, Wegner is looking forward to the return of cold and upcoming snow.
“Us maple syrup producers really like snow in the woods,” Wagner explains. “It keeps the woods cool, keeps the roots cool. It extends our season a little bit longer.”
Wagner, who distributes his syrup to Meijer stores across the Midwest, began tapping trees two weeks ago after spotting favorable signals in the long-range forecast. While some were worried about the early heat, Wagner relies on a decade of data to stay calm.
“Statistically, throughout a 10-year average, it compares to normal,” he says. “I just said, just hang tight.”
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