Considering a refractometer: need advice NOW

[hikewithmike]

I am looking for a quicker way to accurately measure BRIX while finishing and bottling without all of the temperature manipulating (having thermometer accuracyand crystalization probs). Would this be a good investment? It is $120 on Ebay
http://www.milwaukeetesters.com/MA871.html

[DrTimPerkins]

Would this be a good investment?

I don't think so. It only temperature compensates to 104 deg F. Hot syrup is going to be far higher than that. It might melt the housing around the prism. At the very least, you'd have to wait a good long while before it cooled off enough....and the whole time more water would be evaporating off the surface (since there is no sample cover), so it wouldn't give you a give you a real accurate representation of what was in your canning rig.

The unit from Misco
https://www.misco.com/digital-handheld-refractometer/maple-syrup-refractometer-brix-sugar-emaplec is far better, but also far more expensive.

Your probably better off with a good calibrated hydrometer. No batteries needed. :D

[hikewithmike]

The problem we are having is stabilizing the syrup temperature and getting accurate thermometer readings while we use the hydrometer- evaporating at boiling temp (guessing game of how much), measuring at 211, repeat, repeat, oops too much, add a little sap, heat to 211, repeat. Any suggestions? Thanks, Tim

[red maples]

as long as you get it close as possible when youre drawing off you can always adjust either way later, if you don't wanna add water freeze sap. I always check it several times anyway. I like a refractometer for raw sap. not for finished syrup. but thats just me.

[DrTimPerkins]

The problem we are having is stabilizing the syrup temperature and getting accurate thermometer readings while we use the hydrometer- evaporating at boiling temp (guessing game of how much), measuring at 211, repeat, repeat, oops too much, add a little sap, heat to 211, repeat. Any suggestions? Thanks, Tim

Yes, there can be quite a bit of back and forth. We use the Accu-cup (http://mapleguys.com/index.php?item=27&ret=http%3A%2F%2Fwww.mapleguys.com%2Findex.php%3Fp age%3D1%26category%3D6 Sold by the MapleGuys....the sponsors of this site) and like it quite a lot. Makes getting hydrometer readings easier.

[PerryW]

The problem we are having is stabilizing the syrup temperature and getting accurate thermometer readings while we use the hydrometer- evaporating at boiling temp (guessing game of how much), measuring at 211, repeat, repeat, oops too much, add a little sap, heat to 211, repeat. Any suggestions? Thanks, Tim

I do my final density adjustment when reheating the syrup for packaging. It's much less hectic and you can do the adjustment at any temperature if you have the temperature-density chart. I generally do my test at 140 deg (34.0 Baume) or at 158 deg (33.5 Baume).

The density chart is at the bottom if the link.

http://www.leaderevaporator.com/pdf_files/syrup-hydrometer.pdf

[not_for_sale]

I have the Milwaukee, and I like it. The temperature adjusts very fast. If you only make a couple of measurements in a five minute period it is pretty accurate since you can reproduce the measurements. Yes, you do have some evaporation, but you are going to have that with the Misco too, only, the vapor will condensate on the cover, and the measurement surface will have the same higher concentrated syrup.

http://www.amazon.com/gp/product/B007Z4IN58/ref=as_li_tf_tl?ie=UTF8&camp=211189&creative=373489&creativeASIN=B007Z4IN58&link_code=as3&tag=mapletrader-20