Brix question

[striker3636]

I find if I get my syrup to the proper mark on the hydrotherm, indicating the 66 brix, it seems thinner than I'd like it when cooled. How high can I take it in brix before I have to worry about crystallization or other concerns, as I bottle in glass?

[Asthepotthickens]

I played with this last night using a propane burner so I could keep a close eye on things and regulate the heat. To simplify I set a thermometer in the pot as well. The temperature was as high has 222 when the brix was at 65. Make sure you test at 210 as well. Hope this helps.

[jrgagne99]

VT standard is about 67 Brix, so you can go at least that high. I bet you'll see crystalization if you go much higher, even even at 68 I bet you'll see it.

[Mark]

I quit using a hydrotherm, found they were inaccurate.

[Jeff E]

If you don't use a hydrotherm (assume this is the same as a hydometer) what do you use as the benchmark for syrup?
Maybe a refractometer?
Boiling point of syrup varies, so I use the hydrometer to get the right density, and adjust my temp on the auto draw off to match.

Just curious what others use and trust...

[Mark]

A hydrotherm has a thermometer in the center. A tall syrup hydrometer that has the expanded scale and a good thermometer before bottling.

[Russell Lampron]

A hydrotherm is a combined hydrometer and thermometer. I have seen them but have never used one. I use an Accu-cup and hydrometer with the chart that came with the Accu-cup.