Now that the season over

[Miles M]

Season over got every thing cleaned up and put away, new pan worked great
didn't burn it up. Made 8 gals. now that I have 5 mins. to sit back and think about what I want to ask. I was thaught the old way of making syrup
by aproning and thats how I've done it for the last ten years or so. This year
with the new pan, I also got myself a hydrotherm 2000 because I wanted to
make my syrup a little nicer. When I tryed it out I was getting a nice apron
but the hydrotherm would sink to the bottom. Now I have fairly heavy dark syrup what did I do wrong. Would I have been better of to have gotten a
hydrometer or both, a little insight to where I went wrong for next year would be very helpful, thank you..

[Haynes Forest Products]

I rely on my Hydrometer and have never been let down. I use one at the evap and then have 2 in my finisher pan cup. I keep reading threads about trying everything but using the tried and true method of the Hydrometer. I used a auto draw off this year and re calibrated it every so often by the Hydrometer. I didn't have to recook the syrup up to density this year because of the auto draw off. I was spot on all season with the Marcland calibrated and confirmed at the wholesaler so I will stick to the Hydrometers.

[Miles M]

Thanks, but I'm still a little confused here, what is the advantage of the hydrometer over the hydrotherm. How long do they have to sit in the cup to get a reading. I also think that because I apron my syrup, maybe I should get a good thermometer and learn how to use that too. after reading some of the questions and answers I'm toying with ideal of getting a propane fired finising pan to finish my syrup off and have more control. I think some of my problem is I'm boiling to long trying to get a reading,(with the new toy) making my syrup dark and heavy. Thanks for taking the time with an old guy trying to learn new ways of doing things..

[PerryW]

what is the advantage of the hydrometer over the hydrotherm. How long do they have to sit in the cup to get a reading.

I believe the hydrometer is cheaper and it reads the density immediately when lowered into the cup. You do not need a thermometer (with a hydrometer) as long as you draw-off boiling syrup directly into the cup; but otherwise you need to measure the temperature of the syrup and use a DENSITY VS TEMPERATURE chart.

[Flat47]

A point of clarification: are you using a Hydrotherm or a Hydrometer?

A hydrometer is a must. A thermomter will only get you in the right ballpark. Use both together and I think you'll find making syrup easier than ever, and more consistantly.

I don't know anything about hydrotherms.

[Butch]

Hey guys - my first year, but learning fast...I calibrated a candy
thermometer in boiling water and each batch AFTER the first came
out great. I also used a hydrometer nearer the end of the season to double check the thermo and found that we really need to also purchase the proper testing cup. All told you'll spend $50-$75 on the thermo, hydro and cup - well worth the small investment...

[warners point]

This was also my first year and having all the right equipment is definetly the way to go. I had a digital thermometer that when it got to 216 the hydrometer would just start to float in the cup. At 219 it floated at 32 and I knew it was time to start drawing off. I only had one batch that went a little over 32, but that was fixed before bottling.

[Miles M]

Thank you everyone for your inputs, I know what I'll be doing in syrup making 101. Got the summer to get what I need and to learn how to use it. Thanks again it is appreciated..