syrup is sweet but thin

[tonyd603]

this was my first attempt at sugaring, i got a really nice color and taste but the syrup is not thick like store bought. did i do something wrong? if so what should i do different? finished at 218f

[ackerman75]

Pure Maple Syrup is thinner than store bought but it sounds to me like you need to cook it a little more

[Asthepotthickens]

The whole 218 thing is tricky, get it to sheet off of a ladle instead of drops it will come off in small chunks type thing look up sheeting maple syrup.

[happy thoughts]

Can I ask why you picked 218F? Unless your air pressure was low when you made the syrup, 218 may not have been high enough.

Also, did you check the boiling point of water with your thermometer? Boiling point will vary with the barometer reading. Your thermometer may also be inaccurate so a water boil test gives you a better idea of how it reads. Get a full rolling boil before testing. The thermometer tip or probe should not touch any part of the pan when taking a reading. Add 7.2F to the boiling point of water on your thermometer and then start looking for sheeting as someone else mentioned when your syrup reaches that temp.

[eustis22]

this was my first attempt at sugaring, i got a really nice color and taste but the syrup is not thick like store bought. did i do something wrong? if so what should i do different? finished at 218f

spend the $$$ on a sap hydrometer...it is a better way to assess the state of your syrup. thermometers are tricksy

[wanting to get into it]

spend the $$$ on a sap hydrometer...it is a better way to assess the state of your syrup. thermometers are tricksy

A Syrup Hydrometer

[Luneyburg]

All good points given. If you don't want to spend the money on a syrup hydrometer or do not have the cash (such as I) then you will have to learn by trial and error . As mentioned check the boiling temp of water first before you figure your final temp as it varies do to atmospheric conditions . What worked well for me is I payed close attention to the first batch and checked it with the sheeting approach. I used what I had which was a stainless spatula and by sight checked the height above the bottom of the spatula it would sheet without releasing drops of syrup .

If your syrup is thin adjust your sheeting to be higher on the device you are using before it drops off. If too thick do the opposite, lower the level above the end of the device of syrup that clings in a uniform sheet. For me it was 5/16" to achieve the consistency I wanted for finish syrup . Also pay close attention to how the syrup is boiling, size of bubbles,quantity of bubbles in a given area. A small learning curve but it will work .

[mathprofdk]

Yeah, it's tough to be precise without a hydrometer. Last year was my first, and I made some thing syrup, too. This year, I bought a hydrometer, and ended up making syrup at about 220 (boiling was 210 that day). I described my experiences in this post (http://mapletrader.com/community/showthread.php?16625-Hydrometer-says-syrup-when-temp-is-10) if you're interested. Turns out that the +7.1 is not as accurate as we originally assumed!

~DK

[TerryEspo]

Sounds like it needs another 4-8 mins. of a boil, it will go fast so watch every second of it.

Terry

[DonMcJr]

This is my first year and I really learned after my 3 boil. I had to hit 219 F and it starting foaming and was gonna boil over. On an electric stove I slid it off the burner, turned the burner to low and then put it back on...and it stayed at 218 F...

So I was then able to turn it to six and then it went to 219...then 220...if it boiled up off the burner again and low then creep to 6...

It was toggling 220...221...220...221

I pulled it off and checked with a syrup hydrometer and perfect!

You will see the difference from the thin syrup when you do this...it was eveidently thicker at 221.

My sister's boyfriend couldn't stop eating it and wants a case and said he will pay for it...LOL

[eustis22]

A Syrup Hydrometer

****..my bad.....sorry

a syrup hydrometer, of course

[Vermont Creation Hardwood]

A syrup hydrometer is the only way to be sure your syrup is syrup. And one is a very minor expense compared to all the other equipment. Thermometers are not accurate. I've gone through a bunch of them. My syrup will be at 219 to 220 before the hydrometer says it's syrup when sap boils at 210. And it can go from not ready to ready in two minutes at the same temperature. The thermometer only tells you when to start dipping the hydrometer.

[oneoldsap]

A hydrotherm is better yet , you don't have to worry about syrup temperature when you test !

[THCPrecision]

try to calibrate your thermometer in boiling water first that might help
Go to 219.5 deg thats syrup somedays depends on barametric pressure or you can use a metal scoop or a spatula dip it in covering it and then holding it so a flat edge is parallel to the ground but the then turn the scoop or spatula as if you were going to pour it off syrup will sheet or come off in constant 1 drip /sheet all the way across the edge thats its running off if its thin it will be all little drips the sheet will hang off the edge about an eigth of an inch full width. hopefully that helps

[NYMaple]

A good hydrometer is a must, but I would say that a good thermometer is a must, too. Depending on the size of the hydrometer cup that you use, and how quickly you get to take your reading, the syrup temp in the cup can change quickly. You need an accurate thermometer to get the right correction factor for the hydrometer.

Check this out:

http://www.omafra.gov.on.ca/english/crops/facts/08-003.htm

Although, I just figured out through trial and error that with a large hydrometer cup and when checking the hydrometer very shortly after you fill the cup, the temp is close to 210 F (in the cup) when you are reading the hydrometer --- which is the same as the "hot test" line on a Vermont hydrometer. It's pretty darn close.

For testing syrup brix at any other temp, you need an accurate thermometer. It's pricey, but the Thermapen is pretty awesome.

http://www.amazon.com/Splash-Proof-Super-Fast-Thermapen-Thermometer-Professional/dp/B002GIZZWM/ref=sr_1_1?ie=UTF8&qid=1331773590&sr=8-1

At least this set-up works for me! Your mileage may vary!

NY

[unklmnk]

As I am new to making syrup, this forum is very helpful. This is my first year. I tapped late in the season and got about 20 gallons of sap. I have made a small batch of syrup (1.5 quarts) and because of limited equipment, I finished off using only a thermometer (220 F) with all the same issues described in this thread. I finished my syrup on Sunday with the product being thin. I dont have a hydrometer yet and want to reboil what I have already bottled and use the spatula dip method to finish. Next year will be different. What I am asking is..... if there are any quality issues with reboiling what I have and and repackaging. The syrup has been in the fridge since Sunday (less than a week).

[Brent]

Thermometer accuracy is all over the map and you need to be accurate to within a degree or so to get what you want.

As suggested above, put a thermometer in boiling water just before you boil you sap. Shoot for 7.2 deg above that boiling point as
a reference and you will eliminate most of the error. The actual number, 215 or 221 or whatever doesn't mean $%#@ because of the
inaccuracy.

Or ... just boil it until you get what you like. But, if you make it too thick, the sugars will crystalize in the bottom of your jars.