New member and newbe question

[gramps24]

Just started maple sapping this year on a personal level. So far, I have about 1 1/2 gals, which I think is OK for my first time and only tapping 4 trees.
I have a question on when sap is syrup. My hydrometer shows the HOT test line at 211 degrees, yet everywhere I read or see on "youtube" that it's syrup at 7 degrees over the boiling point of the day. My question is--- how is it syrup at 211 and at 219 degrees? I am confused on this information.
Another issue/question -- I am putting my hot syrup in pint jars. The first couple batches can out looking good and then the next day I had crystals floating. I have read that I boiled it past the mark. I reheated it and added some fresh boiled sap to thin it down. Got rid of the crystals but now it's cloudy and has sediment on the bottom. Not sure how to correct the issue. Any and all information would be very helpful. I am located in West Michigan.
Thanks all.

[325abn]

When ever you boil sap you produce sugar sand and need to filter. 211 is the temp of the syrup for the hot test.

[325abn]

So at 211 degrees the hydrometer should sink to the red line.

[gramps24]

So what your saying, it is NOT syrup when you test it at the 211 degrees and from that point on, you need to be watching the temp and NOT be testing after it reaches the red mark.

[Russell Lampron]

When you are watching a thermometer it is syrup at 219*. When you remove the heat and put the syrup in a test cup it cools some then you put in the hydrometer and it cools the syrup a little more. That is where the 211* comes in. It's not for the most part possible to test higher than that unless you can float the hydrometer in the boiling syrup.

[JDP]

the 211 is the temperature just below boil that you take the syrup and test it, that is called the "hot test" your hydrometer will also have a "cold test" i think its 60 degrees. you need to boil until you get 7.5 degrees above boiling or close to 220 to get true syrup. your hydrometer will confirm this when you take the syrup off and test it at 211 degrees
the cloudiness is nitre....it will settle to the bottom. if you want it clear, re-filter with a wool filter. reheat to between 180 and 190 but not above or nitre will form again.

[gramps24]

You all have been very helpful. I think I understand the 211 degrees now. Just wasn't making sense to me before. I was also thinking I had to test it like, fast, so it didn't cool too much. Makes me feel better knowing I have a minute or two to be checking it.
Thanks all.

[Sugarmaker]

Smoky Lake has the latest invention to help you at any temp. The Murphy cup which show brix with a gage and floats the hydrometer so you can read the brix and match them. When they match you have syrup at correct density at any temp.
( no i didn't get one this season:() maybe for next year.
Regards,
Chris

[JDP]

You can also purchase a " hydrotherm " which compensates by moving the syrup line with a thermometer reading.

Check BIG EDDY's profile for instructions