Went over 66 brix

[Samuelvw1]

So I made my first batch of syrup for the season and I went over 66 brix someone told me add water to to it to bring it back is that correct by the way my first batch made me 3quarts of liquid gold

Sam
Shelton,Connecticut

[Cedar Eater]

So I made my first batch of syrup for the season and I went over 66 brix someone told me add water to to it to bring it back is that correct by the way my first batch made me 3quarts of liquid gold

Sam
Shelton,Connecticut

Yes, that will work to lower the brix. If you're fussy about not adding anything other than water, use distilled water, but tap water is allowed as an additive to 100% pure maple syrup.

[daniel_wentworth]

I have added sap that was boiled first to rid it of any bacteria. Seemed to work out just fine.

[Samuelvw1]

I just added Poland spring water out of my machine

[maple flats]

Any good water is OK, I use permeate or distilled or sometimes sap or more often I just draw more from the evaporator that is almost ready. Go very slowly, it will only take a little with just 3 qts. Add a little and test, repeat as necessary.
When I need to add water or permeate in a 15-18 gal batch it may require anywhere from a half pint up to 2 qts depending on how much too dense it is.

[c0ps]

depending how much higher you went 66-67 is perfectly fine. The minimum it should be is 66. 66 is not the maguc number to be at. Just dont go over 68.

[DaveB]

The chart that I have has 1.26oz/gallon of syrup that you want to reduce by 0.5 brix so you can adjust accordingly.

I have a brix adjustment on my maple producers calculator app which can tell you exactly how much you need to add. For three quarts of syrup at 69 brix you would add 3.87oz of water to bring it to 67 brix.