jrm
03-22-2015, 09:35 AM
Last year, my 1st, I had three trees, three taps. Made a barrel evaporator, finished inside. I used a ChefAlarm digital thermometer to test for done, after calibrating with the day's water boiling point. The resulting syrup was thinner than I'd like.
This year, six trees, seven taps, so far only six running, slowly at that with only 5 gallons collected, stored in a food grade pail in the snow. I decided to buy a hydrometer to see if that would help In producing thicker syrup.
I've looked at these instructions... http://www.leaderevaporator.com/pdf_files/syrup-hydrometer.pdf that were posted in another thread -- which I now can't find.
Am I understanding correctly that once my cup is filled, if the the temp is 209 and the brix reading is 59, then that is the correct density for syrup and I am done boiling, but that if the temp is 209 and the brix were to read 57, that I need to keep evaporating?
In other words, when I test my syrup, I am not actually looking for a brix reading of 66-66.7?
Also, as I am small time, can i dip the cup in to the syrup to fill or do I need to pour into in so that I am not somehow changing the reading with syrup on the outside?
Thanks for your help.
Janet
This year, six trees, seven taps, so far only six running, slowly at that with only 5 gallons collected, stored in a food grade pail in the snow. I decided to buy a hydrometer to see if that would help In producing thicker syrup.
I've looked at these instructions... http://www.leaderevaporator.com/pdf_files/syrup-hydrometer.pdf that were posted in another thread -- which I now can't find.
Am I understanding correctly that once my cup is filled, if the the temp is 209 and the brix reading is 59, then that is the correct density for syrup and I am done boiling, but that if the temp is 209 and the brix were to read 57, that I need to keep evaporating?
In other words, when I test my syrup, I am not actually looking for a brix reading of 66-66.7?
Also, as I am small time, can i dip the cup in to the syrup to fill or do I need to pour into in so that I am not somehow changing the reading with syrup on the outside?
Thanks for your help.
Janet