Help with brix

[Samuelvw1]

I know the standard for syrup is 66% everyone goes for bus how high in brix can u go to still be considered maple syrup i an st 70 brix is that good or not

Sam
Shelton,Connecticut

[psparr]

Just thin it to the correct density. It will crystallize at that density.

[acafro]

I aim to keep my syrup as close to 66% as possible. For a couple different reasons. For one the state of Maine says my syrup has to be at least 66% as a licensed producer. Two I feel that if I bottle syrup at a higher percentage I'm ultimately cheating myself out of profit. And 3 I am bottling in glass this year. Syrup with too high of a sugar content will crystallize in the bottom of your containers. The crystals taste great... but your customer will feel cheated and the crystals don't look great in glass.

I deal with hi sugar content a few ways. At the end of the night I check the syrup I have drawn off, if it's too hi, I drawn some "near syrup" and mix it in until my syrup is 66%. I also recheck my content before I filter and before I bottle, if it's hi I will mix in small amounts of distilled water until it is down to 66%.

Hope that helps

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[acafro]

I not certain at what percent you'll start getting sugar crystals. But if I had to take a shot in the dark I would say 70% would be too high and you probably would get them.

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[maple flats]

I pack mine at 66.8-66.9%. I do think that 70 will give lots of crystals in the bottom.

[Cedar Eater]

I thought it had been precisely determined that 66.66666666666666666.......% was "perfect" and that 70 would be 3-1/3% too dense. I think that would cause crystals for sure.