It took two canning-sized pots filled to the brim with sap
Our goal was a gallon and we got about a gallon and a half. Not really enough to sell but enough for us for the year and gifts for our families. I wouldn't really want to sell them this year anyway. It being our first time making syrup, we still have a little learning to do before I would ask someone to pay for it!
If you don't tap the spiles in far enough, the sap will run out around the spile and down the tree. You know this is the case if you see wet lines running down the trunk.
Don't try to pour syrup from one pan to another over your hot stove or you'll end up with maple sugar stuck to your stove.
Maple syrup, cooked to 217 degrees is delicious and perfect for sweetening desserts in place of sugar, but not super thick like I thought it would be. Apparently that's maple honey.
Once the weather gets above refrigerator temperature, you have to collect the sap every day or it will go bad.
Make sure the pots are well-rinsed of dish soap BEFORE you fill the entire pot with sap. If the pan is not rinsed, at least you will know it when the sap is full of suds...
Watch the pot carefully at the end, especially if you are making a very small batch. The syrup goes from syrup to honey to sugar really quickly! If you do get sugar, you can add a little water, melt the sugar back into the water and try again.
Filter the finished syrup by straining through cheesecloth. It does affect the taste, but the sediment in the bottom really isn't appealing.