Brix

[Don(MI)]

Just wondering about the brix content. Whats average? Been making syrup for 19 years......a little different than most on a stainless flat pan. We can our syrup in jars....and pull it at 219 degrees.

Just for kicks i bought a hydrometer. Just used it. 10 min. Before canning. Got 55 brix.

Wondering where this falls compared to normal systems. Our syrup is thicker than most peoples.

[backyard sugaring]

What was the temperture of the syrup when you used the hydrometer? You can find the chart on this website to tell you what to add or subtract to know when it is syrup. Good Luck. Lee

[Don(MI)]

I think 217 give or take a degree

[TreeTapper2]

Brix should be 59@ 211 degrees. Yours at 55 brix should be a little thin.

[mapleack]

At 217 you'd be looking for 58.6 to equal 66 brix. Keep in mind that unless you're floating the hydro directly the pot the syrup will be cooling quickly in your test cup.