Syrup at 222??

[butler]

Does anyone else get syrup at 222... I check with both hydrometer and Murphy cup.. It shows proper density at 222

[NW Ohio]

If your hydrometer is good and your Murphy cup is properly calibrated, I'd say your thermometer is not. Check it to see what it reads in boiling water.

[Run Forest Run!]

I had to get close to that last week for my second batch. It seemed to take forever.

[Sugarmaker]

Agreed or check thermometer in ice/water slush.
Regards,
Chris

[Russell Lampron]

Agreed or check thermometer in ice/water slush.
Regards,
Chris

Chris, If his syrup thermometer is like mine it starts at zero as the boiling point and goes up from there. He will need to put it in boiling water to calibrate it or check it. Most candy thermometers start at 100* so he would have to check that with boiling water too.

[Sugarmaker]

Russ,
Your right on the money! Sorry. I was thinking probe for a auto draw off. We did this on Keith's probe that way a week or so ago.
Keep in mind that water doesn't always boil at 212 depending on location. I see around 210 at our location.
Regards,
Chris

[eustis22]

Butler, my finished is at or above 222 according to my thermometer but at 59 Brix according to the hydrometer. I cannot calibrate the thermometer so I go by hydrometer.

[smokeyamber]

Yes, my last batch was 222 and I had recently calibrated the thermometer. I will just go by the hydrometer in this case since the finished syrup sure looked right to me. My guess is the thermometer is the culprit, but not sure why as I use two of the dial type with the set screen calibration. These both have always read a bit low compared to the hydrometer. I had a chronic issue with syrup that was too thin until I started using a hydrometer so I will go with it even if the therm is reading high...

You can also use sheeting as a simple test as well... thats more old school, but a good way to double check.

[mainebackswoodssyrup]

We were making syrup at 216 on the last boil, 3 degrees the other way. It varies if you are doing it right and using a hydrometer.

[Wolfcreek Maple]

We pretty much always draw off at 222 it's a little heavy but we adjust density at the canner. We have multiple thermometers n all seem to be the same. But alas the Murphy cup an hydrometer always is the judge as to when it is syrup

[butler]

I always trust my hydrometer so I guess I will have to recalibrate my thermometer

[adk1]

I used to calibrate my thermometers before each boil. Kind of a pita really. Now they get calibrated once at the start of the season then I just adjust using the hydro. If the bubbles start to rise I start checking with hydro. I do the dipper test. Keep checking. Once I have it dialed on with they hydrometer, I take not at what the thermometer says at that test. If the thermometer is saying 222 or even 223 and my hydro says it's good then that is what I draw at. But the hydrometer is what I use to tell me.

[Pibster]

I'm usually 221 degrees before the hydrotherm tells me it's close.

[NTBugtraq]

Yes, my last batch was 222 and I had recently calibrated the thermometer. I will just go by the hydrometer in this case since the finished syrup sure looked right to me. My guess is the thermometer is the culprit, but not sure why as I use two of the dial type with the set screen calibration. These both have always read a bit low compared to the hydrometer. I had a chronic issue with syrup that was too thin until I started using a hydrometer so I will go with it even if the therm is reading high...

You can also use sheeting as a simple test as well... thats more old school, but a good way to double check.

FWIW, the boiling point of water can change within the same day. A pressure system moves in an it could change by more than a degree or two. I calibrate each morning, but I will calibrate again if my finishing pan is taking too long.

[Galena]

Oh hellya, I finished batch #2 at 224, almost 225 - I didn't want to go higher for fear of crystallization. I haven't finished off a batch at less than 221 for at least three years now. Mind I'm a little lazy and don't calibrate the therm, I did that a lot last year and even at a steady 212 boiling point, still finished at 221+.