Another Finishing Question (The Newb Returns!)

[frjeff]

I'm a tiny, first-year backyard guy with only 8 taps. Evaporating on an old turkey burner in a 12x18x6 restaurant pan. Have 9.5 gallon down to less than a gallon.

I will finish in house in a large SS pot.

Question: is there any way to know at what point I should bring in to the house for finishing. In other words, if I need 220 degrees for syrup, ought I bring to the kitchen stove at 216 degrees, 218 degrees or what? Or, is there another way to tell when I'm getting "close?"

I know the temps begin to rise rapidly at some point, I just do not know when to be on the lookout for that and I want it to be on the kitchen stove, not on the turkey burner.

Hope this makes sense........

PS - is boiling/finishing in an aluminum pot strongly not recommended?

Fr. Jeff+

[wnybassman]

I used to go mainly by starting volume and approximate finished volume. So if you started out with 9 1/2 gallons of average sap, you should finish out with a quart or a little less. I took it down to two or three times the approx. finished volume before bringing it in, which in your example down to two or three quarts (if the pan even allows you to go down that much without scorching). Once inside, I'd put it in a bigger pan at first but eventually ended up with a smaller sauce pan to keep depth.

[happy thoughts]

I'm a tiny, first-year backyard guy with only 8 taps. Evaporating on an old turkey burner in a 12x18x6 restaurant pan. Have 9.5 gallon down to less than a gallon.

I will finish in house in a large SS pot.


Question: is there any way to know at what point I should bring in to the house for finishing. In other words, if I need 220 degrees for syrup, ought I bring to the kitchen stove at 216 degrees, 218 degrees or what? Or, is there another way to tell when I'm getting "close?"

I know the temps begin to rise rapidly at some point, I just do not know when to be on the lookout for that and I want it to be on the kitchen stove, not on the turkey burner.

Hope this makes sense........

PS - is boiling/finishing in an aluminum pot strongly not recommended?

Fr. Jeff+

I keep a running count of sap concentration and look at the volume. I go for a volume that's about half of my largest kettle and represents about 30-40 gallons of sap/ gallon of concentrate.

As far as I'm concerned the aluminum thing that it is somehow toxic or causes alzheimer's is a myth. There is no scientific evidence to support any claims to the contrary. I use stainless but I would not fear using aluminum myself if that's the only type of pot I had.

[Rrwws]

Hi, I alwaysfinish my syrup in the house. I wouldnt let the sap get as hot as you say in your post, it's almost syrup at that point and could burn. I bring my sap in when, a im tired of being outside tending my fire,( I cook in a big 21 qt pot on open flame), or b when I have about a gallon or less of sap left. I find it's easier to check the sap inside where I have more counter space and can use my hydrometer and also process for storage. Hope this helps.

[DonMcJr]

frjeff... This might help.... http://mapletrader.com/community/showthread.php?20082-Video-How-to-tell-when-it-s-Close-to-Syrup...

[Ravenseye]

I've been cooking outside in a warming tray over a propane stove (with the windy weather today, that's been challenging even with pieces of sheet metal to block the wind). When I'm ready to finish, I let it go up to 216 or so and then move it into the kitchen for a final finish.

[KGodshall]

Question: is there any way to know at what point I should bring in to the house for finishing. In other words, if I need 220 degrees for syrup, ought I bring to the kitchen stove at 216 degrees, 218 degrees or what? Or, is there another way to tell when I'm getting "close?"

Fr. Jeff+

I'm doing a similar process as you are, on a similar scale. I like to boil mine down as far as possible outside, without going too far, before bringing in the house to finish.

One thing I've observed is that when I get my "mostly finished" product outside and it is very low to the bottom, my readings on my thermometer, may or may not be very accurate (I use a Taylor digital thermometer with a remote probe). I had a batch that temped 218 outside, I brought it inside, put in a pot and brought back to a boil, and it temped 216. Close enough, but I wouldn't use the outside temp of a very shallow level to make a determination on.

Just a few thoughts (you really need to figure out what works best for you and your set up, and this will come from trial and error, experience, and personal preference):

I look for the "syrup boil" in the outside pan before I even think of temping anything. The more syrupy the boil, the more I know I need to make a decision.

If you do go too far (not burning it, but past your desired finished temp), you can add some more sap to it and catch it the 2nd time. If you don't have sap available, tap water will do the same. You are simply diluting the sugar content to have another run at it. (I've saved more than a batch or 2 over the years. Not proud to say that, but I've done it).

Specific gravity is the best way to check for doneness. But as a "hobbyist", I sometimes don't have enough to really fill the cup and make it worthwhile (yep, I've finished off batches of only 2 pints already). So, for me, the digital temperature probe works the best. I'm not selling any of it, and the little variation from one batch to another doesn't matter to our family, or friends we give it too. (I actually like mine just a little on the "heavy" side).

Every time I finish off a batch, I learn a little bit more, and I tweak my process just a little bit. I have it right now, where I produce very clear, very nice syrup. My yields are very consistent (sap to syrup) and I have a pretty good eye for where things are in the process. You will get there too, just have to keep learning, trying and applying.

I'm no expert, but I really enjoy the fact that you drill a hole in a tree, catch the juice that runs out, evaporate it and it is the most excellent stuff you can imagine. Great to have a Creator that comes up with treasures like that!

Best of luck.