new with questions

[georgedawley]

I have just boiled down 80 gallons of sap but the sap is still liquid. It smells great. It's taste is light in flavor. Why is the sap not turning into syrup? Am I doing something wrong? I follow the rules. HELP!!!

[Cider Hill Maple Farm]

Don't feel bad, anyone who has boiled down sap knows where you're coming from. The first time for me was full of questions as well. The very best way that I found and is fool proof is to use a hydrometer. At 66 brix it's done. You're looking for seven degrees above the boiling point of water so at 219 F. take a test sample. For $50 or less you can have the ease of mind! It's simple and the end results will be worth the coin.

Best of luck, Shawn

[Ausable]

Shawn is right about the Hydrometer. Ok - you boiled down 80 gallons of sap to what...... A ball park would be about 2 gallons of syrup. So what did You end up with in gallons? --- Mike

[cpmaple]

Was it your first boil in the pan/pans? If it was it take more to sweeten the pan i have a 2x6 with flat pans and boiled yesterday for the first time this year and only sweeten the pan so close but, need more sap to finish it off to syrup check my with syrup hydrometer 20.00 and it saves alot i use theromonitor for rough check to keep track of when its getting close also check for aproning on my scoop. that tells me the most beside my hydrometer. cpmaple

[maplefarmer]

been there done that, my first year i boiled on my 2x6 for what seemed like hours, guess i was just sweeting the pans. it will go faster from now on.

[georgedawley]

Thank you for your quick response. But I have done just that. at 219 F it is still liquidy not syrupy. Does it thicken when it is cooled?

[holey_bucket]

I say the thermometer will get you in the ball park, but what's really important is the brix. Keep at it until your hydrometer tells you it's syrup.

[georgedawley]

After boiling down the 80 gallons I got about 2.5 gallons of liquid? Now what?

[georgedawley]

So, I have a candy thermometer but will get a hydrometer. It gets frustrating.

[Greg Morin]

boil water with your thermometer in it take a reading when the water starts boiling then add 7 degrees that is the temp to use for syrup

212 isnt always the temp water boils at or the thermometer could be off

a couple of degrees can make a big difference

that being said hydrometers are awesome and you know dead nuts you have syrup!

[Sugarmaker]

If you are at 219 I say you have syrup.
When hot it will still be very liquid.
Try a old fashion method the our family calls "apron".
Use a flat spoon or ladle dip it completely into the syrup and when held above the syrup with the syrup dripping or sheeting off the spoon. The syrup will form a wide 'apron' not just drops. That is a good indication that you have the right density.
Hope that helps. Enjoy the syrup!
Chris