fix an overboil?

[eustis22]

well, SOMEONE didn't hear me when I said "turn down the syrup until I'm done with work" and we accidentally overboiled past 60 brix...

can this be fixed?

[PerryW]

yes, you simply add 3/5 ounces of Water to each gallon of syrup .....

for every tenth of a point (Baume) you are heavy.

Make sure and calibrate for syrup using temperature.

[Maplehobbyist]

Is 60 brix a typo? I thought you had to get to at least 66 brix for it to be syrup.

[500592]

I think that the hot test is 59 so 60 at the hot test would be to dense.

[John c]

I think that the hot test is 59 so 60 at the hot test would be to dense.
You are exactly right!

[sugarwoodacres]

When we overdid a batch this year we added water to it while it was at about 190degrees and then checked with hydrometer til good again we bottle in glass and it still looks clear , so it worked

[PerryW]

Is 60 brix a typo? I thought you had to get to at least 66 brix for it to be syrup.

syrup is 59 BRIX at 209 degrees according to my chart.

syrup is 65.9 BRIX at 80 degrees.

[Rossell's Sugar Camp]

If you have a hydrometer just add water and mix and keep checking. I have to add water to most of my syrup because it somes off the evaporator too thick.

[PerryW]

If you have a hydrometer just add water and mix and keep checking. I have to add water to most of my syrup because it somes off the evaporator too thick.

All my syrup from the evaporator gets filtered directly into 5 gal drums. I reheat the syrup in batches of between 5 and 10 gallons and have to correct EVERY batch of syrup I package. I always make sure the syrup goes into the drums SLIGHTLY heavy so I can just add water and not have to evaporate more.

I can check how heavy the syrup at any time during the reheating process by using the temp vs. density chart.

TO CORRECT TOO HEAVY SYRUP: add 3/5 ounces of Water to each gallon of syrup for every tenth of a point (Baume) you are heavy.

Example: for 10 gallons of syrup that is 0.4 BAUM too heavy, or 4 tenths too high (Baume Scale)

10 x 4 x 3/5 oz = 24 oz of water needs to be added to the syrup.

heres the chart for BAUME:


temp syrup density (baume)

209 - 32.0 (hot test)
202 - 32.25
193 - 32.5
185 - 32.75
176 - 33.0
167 - 33.25
158 - 33.5
149 - 33.75
140 - 34.0
130 - 34.25
120 - 34.5
110 - 34.75
100 - 35.0
90 - 35.25
80 - 35.5
70 - 35.75
60 - 36.0
50 - 36.25

[Brent]

Like Perry mentioned, standard practice for us is to boil over density and then tweak it to 67.5% in the canner adding distilled water. It does not take much water so do it in very small additions. This week we had one canner full that was over 70% and that took nearly a quart of water in 15 gallons to get it right.

Not a problem.