So 7 degrees above is not valid here...

[das fisch]

Did a few gallons last night and with both thermometer and hydrometer.
Syrup wouldn't read right with hydro until I was up around 221-222 degs. That's almost 10 degrees above boiling which I did confirm at 212.
So much for the 7 degrees above!

[happy thoughts]

7 degrees F above would not be syrup by any standard. If using temp alone you need to look for other signs like sheeting.

[PACMAN]

The barometric pressure must have changed on you. Always trust the hydrometer, that is the only thing I use to make sure it is syrup. The thermometer will get me close but always make sure with hydrometer.

[Noseguard76]

I've only made a bit over a gallon so far in very small batches so I am no expert. I do however have a thought about temperature which I have observed. Seems to me that the temperature of the sap observed is somewhat a function of the temperature of the heat applied. When I finish boil at a high temperature the syrup is thin at 7 degrees above boiling and I up up at 221 before the syrup looks right. If I back the intensity of the heat back a bit while still maintaining the boil the temperature of the sap drops a bit. Would you experienced ones say that this is a true observation?

[DonMcJr]

A lot of us here in Michigan have had the same thing happened... Boiling Point of Water 210-211 checked with a Pot of Water Rolling Boil and with a Smart Phone App and not getting Syrup with Hydrometer until 221 F - 222 F....

I actually re-checked the boiling point of water with the same Thermometer after and it didn't change either.

If you're not able to use a Hydrometer then everytime it bubbles up a lot lower the heat and watch for it to be sheeting where it's not bubbling.

[heus]

Thermometer/sheeting action gets you in the ballpark, the hydrometer lets you know when you have syrup.

[DonMcJr]

If you don't have a Hydrometer ( I recommend everyone use one if they can) this is what "Sheeting" looks like. I didn't really know what it was until I saw it myself so I hope this helps folks...


http://youtu.be/EWSSxvgXDK0

[spencer11]

Did a few gallons last night and with both thermometer and hydrometer.
Syrup wouldn't read right with hydro until I was up around 221-222 degs. That's almost 10 degrees above boiling which I did confirm at 212.
So much for the 7 degrees above!
You may either want to buy a new hydrometer or have it checked cause the paper may have slid inside the tube, which could explain why it would be off, or the barometric pressure changed to

[DonMcJr]

You may either want to buy a new hydrometer or have it checked cause the paper may have slid inside the tube, which could explain why it would be off, or the barometric pressure changed to

On Mine it doesn't look like it slid it has a mark near the bottom of the reading area to see if it slipped. Also I had the same result as das fisch and I double checked the Rolling boil of water as I was filtering and it didn't change from when I started.

I bought a new Hydrometer and next batch I am gonna use the new one and will let everyone know if it was my hydrometer just so we can see...

[happy thoughts]

If you don't have a Hydrometer ( I recommend everyone use one if they can) this is what "Sheeting" looks like. I didn't really know what it was until I saw it myself so I hope this helps folks...

That's not sheeting Don, or at least not what to look for. You need to look at how a little cooled syrup drips off a spoon. If it drips like water, it's too thin. If it has a little body the drips will come together and form a sheet. This picture I found on someones photo album online is the best I could find and in the ballpark.

http://www.pbase.com/briar/image/132953345

[heus]

Happy thoughts your pic is what I have always known as sheeting.

[DonMcJr]

I stand Corrected.

I'm not sure what it's called but when the Syrup "Thickens" around where it is bubbling from the boiling it is nearing syrup, as in my video.

I'll bet it "Sheets" at that point... I'll have to try it next boil.

Just trying to help the folks new to this and appreciate any and all info from "Seasoned" Sugarers cause I'm far from an expert as this is only my 2nd year. I just enjoy trying to help people and sure don't wanna give any wrong info.

[happy thoughts]

Don, I hope you know your efforts are much appreciated :) I just like living on the edge and am too small a producer to make a hydrometer worthwhile to me so that sheeting is the sign I look for. I'm also a big klutz and would probably go through 5 hydrometers or more a year like someone else here did :o. At that cost, I'd just buy the syrup and save myself some trouble :) If I ever get bigger or sell my stuff then I will definitely get a hydrometer because that is the only way to put a number on sugar content and density. But for now this works for me. If you try this, the syrup does need to be cooled a little because even hot syrup may drip like water. Try it on your room temp or slightly warm syrup you know is proper density.

[wnybassman]

I always thought sheeting was how it came off a flat metal spatula? While pulling it out of boiling syrup, instead of drizzling off the spatula like it normally does, it all comes off at once in a "sheet".

[Mark-NH]

This is why thermometers made specifically for maple are adjustable. You use your hydrometer to verify when it I'd syrup and then adjust the thermometer to match. Once this is done you know when it is syrup without needing the hydrometer, at least for a couple hours.

You need to do this all over again for each boil because temperature fluctuates day to day. Have fun.

[allgreenmaple]

7504Here's a good pic, a good scoop will help.. u see this on your scoop, be checkin with hydro asap.....

[DonMcJr]

I always thought sheeting was how it came off a flat metal spatula? While pulling it out of boiling syrup, instead of drizzling off the spatula like it normally does, it all comes off at once in a "sheet".

It is...please read the posts after the video...

[wnybassman]

7504Here's a good pic, a good scoop will help.. u see this on your scoop, be checkin with hydro asap.....

Yeah, that's it. Instead of the syrup running to one corner or the other to drizzle off, it just sheets off the whole width at once.

[Ravenseye]

This is my first year so I'm by no means an expert. My first batch was NOT syrup. I used the thermometer only (I broke the hydrometer the first time I went to use it by dropping it into the sink accidently). At 220 degrees I had sweet and wonderful tasting liquid. After that, I used a thermomter, a hydrometer and a refractometer. For me, the thermomoter says 222 or even 223 before the hydrometer says I have syrup. Same for the refractometer. I get 66-67 brix at 222 degrees and no less. By that time, the syrup bubbles are climbing up the pan on the stove and I really have to pay attention so I don't boil over.

[CampHamp]

Word of advise... I've read that if you just let your foam build up like that boiling pan vid then you slow evaporation because it can't steam through that surface tension. Scoop that stuff out and look for sheeting on a scoop or spatula not on the boiling surface.

[DonMcJr]

I've found that it starts to bubble and the bubbles start to rise like it will boil over IF you don't turn down the flame immediately...then the bubbles go down and disappear. So I have to watch it close and turn down the heat as soon as the bubbles start. I usually have to do this 3-4 times before my Hydrometer says it's syrup....

[Ravenseye]

Exactly what I found. When I'm finishing on the stove, I can turn up the gas all the way until the first time the bubbles climb the pan. After that, the heat gets turned down and I need to pay a lot of attention as it gets close.

[wnybassman]

I usually have to do this 3-4 times before my Hydrometer says it's syrup....

Yep, I experience the exact same thing.

I usually draw off the outside pan as it starts to foam up the first time, or just before it looks like it wants to. I have found it is difficult to turn down a raging fire. lol But from finishing inside, I know it is very close to syrup at this time so I draw off until it stops wanting to foam uncontrollably.

[DonMcJr]

What bothers me on my half pint is the center channel get's the same bubbling over bubbles but the syrup channel doesn't...

Which is why I pull it off in batches and finish it on the stove...

[wnybassman]

What bothers me on my half pint is the center channel get's the same bubbling over bubbles but the syrup channel doesn't...

Which is why I pull it off in batches and finish it on the stove...

Do you feel it is closer to syrup in the center channel, or just boiling harder because the fire is hotter there? I think I remember reading here years ago when guys were making syrup in the center compartment, and having to draw off a fair amount to get the syrup closer to the draw-off area, but then pouring what they drew off back into the center compartment again to keep the gradient.

[DonMcJr]

wnybass... Thanks ...That sounds about right it seems it is making Syrup in the middle channel because the flu pipe goes out there and its hotter....

I'll have to try that if it happens again. I drained out the whole Half-Pint pan and boiled it all down and cleaned it to start fresh with the big run that is gonna happen this week.