Boiling temp of syrup

[CTsugarMan]

hey all, i got a simple question.... when you boil down the sap lets say 5 gals, and it reduces to not much, at that point when the temp hits 219-220 F deg. does that always mean that you have syrup? at that point? ... or do you also have to get the correct thickness also. im boiling my 3rd batch, and im trying to figure out at what point it i have syrup... and im boiling it right now!, nothing like asking last minute

[Springfield Acer]

I'm new at this but you seem to be in a bind, so I'll tell you that I understand it to be at 7.2* above boiling point. So you need to boil water and see what the boiling point is currently due to atmospheric pressure. Once you determine what boiling point is, add 7.2* and that is the boiling point of the syrup. If you're too high, thin it with sap. I prefer a hydrometer. It's more accurate to me.

[Starting Small]

Once it hits the 219-220 then you are good to go. The best way to check is with a refractometer though. The weather and your elevation can effect the temp at which it boils. I would say though if you read 220 you are all set.

[spencer11]

that is the temp. that it is syrup is finished at. with the different pressure in the air the densitys will change. thats why you should have a hydrometer.

spencer

[CTsugarMan]

thanks, so it hit 220, then i took it off heat, i read that it should be filtered to reduce cloudiness when it cool, also read to use a coffee filter, just tried it and it seem that the filter got stopped up with syrup... is there a filter that i should be using? btw it taste awesome!!! so i must be getting close... thanks again its fun to be a greenhorn again

[jmayerl]

Once it hits the 219-220 then you are good to go. The best way to check is with a refractometer though. The weather and your elevation can effect the temp at which it boils. I would say though if you read 220 you are all set.

Don't go by this!

The temp for 66 brix is 7.1 degrees F over the boiling point of water. The boiling point will possibly change every hour, also 1 thermometers can read different than the next that is why you must check with boiling water. Your best bet is to get close with a thermometer then check for density with a hydrometer(best $15 you will ever spend).

[wiam]

I will disagree that the best way to check is with a refractometer. I have watched guys boiling raw sap on a 2x3 and guys drawing 100 gallons/hour on a 6x16. All used a hydrometer. Refractometer takes too long to read and cost way too much. I read the other day about a new one that will compensate temp and take 1 minute to get an accurate reading. That is too long when you are drawing syrup.

[jmayerl]

I don't think that syrup would ever filter through a coffee filter. If you don't have a syrup filter I would just let it settle out then slowly cant it off. It won't get as clear as filtered but will still taste good.

[CTsugarMan]

ok so i need a hydrometer? where and which one should i get?

and where and what kind of filter should i get?

thanks again

[killingworthmaple]

I live in Killingworth Ct if you live close give me a call and I can help with filters.

Nathan
860-604-8115

[Tom59]

Enfield Tractor Supply sells hydrometers & cups. $19.99 Each

[CTsugarMan]

THanks Nathan,

I live in shelton, a not to far, i guess...since im new to this i would appreciate any help, what time tomorrow would be best to call?

[West Mountain Maple]

here is the type you want - http://www.ebay.com/itm/Maple-Syrup-Hydrometer-/150736664481?pt=LH_DefaultDomain_0&hash=item23189af7a1#ht_500wt_1271
you also need a hydrometer cup or something to read the hyd in, tall and thin so it does not take too much syrup to test, needs to be around 9" tall i think,
here is a set, http://www.ebay.com/itm/Maple-Syrup-Hydrometer-and-Test-Cup-/150747816870?pt=LH_DefaultDomain_0&hash=item23194523a6#ht_500wt_1271

[CTsugarMan]

Thanks alot for the leg work, im going to order now... thanks agin

[Brent]

The precise temperate at which you make syrup is like looking for a pot of gold at the end of the rainbow. We've gone through perhaps a dozen thermometers. Dial types, digitals and those built into auto-draw offs. Put 5 in a pot of boiling water and you'll get 5 different readings. Even the digital one the Leader sells has poor "stated accuracy". Boil some water in the kitchen, put your thermometer in at the same immersion depth as you'll have in the syrup pan, go to the sugar shack and boil to 7.2 degrees more than that and you should get the desired result.

And yes .... you can NOT filter syrup in a coffee filter. It won't go through. If you're doing small batches, just about any filter media will hold to much of your precious syrup.
Just set it asside and let it settle. If you pour a bit of sand on a pancake, you'll never notice it.

[Maple Hobo]

Keep in mind that the boiling point changes with the barometeric pressure. If the pressure changes, so does the boiling point.
We have the digital meter that gives the pressure and boiling point. We check it a few times durring the cook down to get consistant results.

Keep in mind that the pressure INSIDE your closed house will differ from outside. A bathroom fan and stove exhause fan drawing on the house, fireplace or forced central air... these can all change the pressure inside your closed building.

We use a digital refractometer... Most of the "brewers floats" and manual refractometers require the sample to cool to be read.
The issue is that your bulk evaporator moves way to fast! By the time you get a reading its not current for whats in your pan.

Draw off close to finished and then use a finishing pan or cauldron/kettle, it should slow down the process and allow you to fine tune your finished product.

We have the digital refractometer, its worth the expense if you want consistant results. It works hot or cold!!! Watch the thermometer (Average the temp around the pan) then start checking the digital brix meter.

[packrat]

No pun intended but if you start with 5 gallons of sap you only have enough syrup for one breakfast. When it reads about 220 then pull it off. Dont worry about it not being real clear. Your taste buds will never see it. Let it set on the counter for a day or two at room temp and then dont shake it up for breakfast. I think a lot of syrup is lost in filtering and such. I have made syrup for about 5 or 6 years and bought me a hydrometer today. Good luck.

[Barrys1010]

I filter my syrup thru felt I pick up at the local sewing shop. I can get 2 square yards for about $5 and that lasts me the season

[Ausable]

Hey CT - This has already been mentioned. But - Buy a "Syrup Hydrometer" and buy or make a test cup to go with it. I have made a lot of maple syrup with just a syrup hydrometer and it always comes out. When I started - I tried many different thermometers - and made low quality (thin) maple syrup. I ordered mine from Leader Evaporator Co. as we have no stores that sell maple syrup making gear in my part of Michigan. Always filter Your maple syrup hot as cold maple syrup will plug your filter medium - right now. No matter what I would mention - to use as a filter - I would be corrected numerous times by my fellow syrup makers - lol. Use common sense for your filter - I guess. -- That said - I filter my sap going into my storage barrels. I filter my syrup when I draw it off my evaporator and I filter it again when I finish it - prior to canning. As already stated - After sitting or stored for awhile - any nitre (sugar sand) in your maple syrup will settle on the bottom. Just decante your syrup into another container when you use and leave the nitre behind in the canning jar or bottle and rinse down the drain. Hey! Have Fun making maple syrup.