Many cheese-eaters here in WI make maple syrup. Sugar Maple is our state tree.
It is less common to do it for money - bravo young kid! It is harder work than most realize. Sap only flows heavy when nights are cold and days are warm only during part of springtime. It’s a very short season. And you need roughly 40 gallons of sap to make a gallon of syrup.
My son does it on our property small scale for family and friends, not for money.
The Sugar Maple trees are great dead too, fine hard wood.
I tapped trees in NW Ohio on a remnant of old-growth woods we owned. I took records and established that a few batches were around 18:1 water to syrup, with 30:1 being around average. I’d catch drips from the stile (or rivulets when it was running strong) straight in my mouth. I made coffee with the sap before condensing, and it was too sweet for some people.
I tapped an old maple whose own fallen limbs were used for boiling it down on a wood stove.
Maple syrup has a different taste than the store stuff, and I’m sure it varies tremendously from region to region, as it does tree to tree. I also tapped a silver maple once, it produced great syrup, too.