SCOTTSVILLE, N.Y.—The tale of two seasons continues as some sugarmakers are boiling away, happy with their early start and others making the decision to hold off, wondering if they made the right choice.

Sugarmakers were blowing up social media last week, pulling in oceans of sap during the unusual warm February. Other sugarmakers sitting on the sidelines are planning on pulling the trigger soon on starting their seasons.

“We’re tapping this weekend, but usually we’d be tapping in March,” said Dan de Roos, in Scottsville, N.Y.

In Hardwick, N.J., sugarmaker Tom Phillips was happy to see 14 inches of snow this week, slowing down the trees.

Phillips said he was going to tap during the warm up last weekend, but held off because there were no freezing nights in the forecast.

“Temperatures look good for the next week or two,” Phillips told the Maple News. “Never had a decent freeze up here, so who knows!”

In the Midwest, Ron Rynard reported that the bucket sugarmakers in Shepherd, Mich. were out, starting their season in early February, at least a month earlier than normal.

Carl Martin, who sugars with sap bags on gravity in Crystal, Mich. said he tapped this week and was planning on boiling Wednesday night.

"We couldv'e tapped on Feb. 1 and made syrup but I thought that was too early for gravity," he told The Maple News.

"Last year we started on February 10 and it's been a February start out here for the last three years. Last year it worked out all right. We kept right on going through March until it quit," Martin said.

In Connecticut, sugarmakers are enjoying great runs.

“Last week was phenomenal,” said sugarmaker Rob Lamothe in Burlington, Conn. “This is shaping up to be a traditional sugaring season.”

In Pennsylvania, reports are a gangbuster season. Sugarmakers there are reporting high sugar in the sap—above 2 percent and “perfect” sap runs of two or three days as a pop.

Ohio is the same way: “Looks like the early tappers are doing well,” said OSU maple consultant Les Ober, in Burton, Ohio. “Many are at 1 quart of syrup per tap. Sap flow has slowed partially because of the weather and also the lack of snow and moisture in the woods.”

In New Hampshire, lots of dark syrup being made.

"Getting lots of Dark Robust to start off the season, which is unusal," said Bud Taylor, a bucket producer in Jaffrey, N.H.

Farther north, producers are waiting for a “traditional” start date of a season.

“It’s been warm and there’s no snow, which is really unusual for up here,” said Lorne Ross in Stonewall, Manitoba, 25 miles north of Winnepeg. 

“I’ll watch the weather. We usually would have one more month of winter. We’ll play it by ear.”