69 brix after canning

[socram]

I opened a couple jars that I canned a few months ago. They tasted off to me, too sweet I thought, so I got out my refractometer and they are closer to 69brix. Did I do something wrong? No crystalization and syrup looks clear, I think its ok to eat, but I'd rather find out what I did wrong. I had one other jar that tasted off to me that I dumped a couple months ago. Then I had another jar that was fine and when that emptied and I reached for another I got to jars like this at 69brix.


I'm pretty small time, made about 13 quarts of syrup this year. This was my first year to have enough to can. I finished boiling inside on my stove in each of my 2 boils. i boiled to syrup (as measured by refractometer - 66.5%) and then removed from heat and waiting for temp to decrease to about 200degF and then poured through filter into jars. Immediately covered and inverted until cool.

Appreciate any thoughts....

[MapleMark753]

If you can describe your refractometer and how you use it, that would be helpful. Also, what is the temp of the syrup as you are using the refractometer?
Just from what you wrote-- how long did the syrup sit until it was "about 200degF" ? Even off and away from heat, your syrup will continue to evaporate some while it cools. Lastly, many will associate tasting "off" with syrup defects, but you're saying it just tasted too sweet and not any objectionable flavor?
take care, Mark

[socram]

I have a refractometer from Amazon. Certainly not high end but appears accurate for both honey and maple syrup.

Ade Advanced Optics Brix Refractometer - High Measuring Range Honey tester 58%-90%. Beerkeeping, bees Tri-Scales https://www.amazon.com/dp/B008S2E4P4/ref=cm_sw_r_cp_api_vf0Lzb9Z4BK8W

The syrup was cooled before testing, in a small cup. Warm, not hot. Don't know exact temp. I always ate the in tested portion, it was slightly warm.

The syrup sat maybe 15 minutes? I was dealing with small volumes so didn't take that long to cool.

As for taste, my wife judges better and it was she that noticed it to be sweeter than usual. Maybe 'off' isn't the right word- it wasn't bad, just not normal. Honestly, this is for personal use, so if it is safe to eat and I just need less on pancakes because it's a bit concentrated, I'm all good, but I want to know how to have consistent results. And I know there is a risk of crystallization (which I haven't yet seen).

[maple flats]

Temperature is everything when reading a hydrometer. Look up a Maple Syrup density chart and you will see that the hydrometer reading changes big time as it cools. Your reading of 69 tells you nothing if you do not know the temperature.

[maple flats]

A second point, has the hydrometer ever been tested? When using a hydrometer it must always be lowered gently into the syrup, if it ever hits the bottom of the container, the paper scale inside can slide and then be wrong.

[whity]

A second point, has the hydrometer ever been tested? When using a hydrometer it must always be lowered gently into the syrup, if it ever hits the bottom of the container, the paper scale inside can slide and then be wrong.
I agree with maple flats. Be careful not to let it hit the bottom of your test cup. Also you can get the MEP app for your phone and check different syrup temps for different brix readings. Adjust accordingly with distilled water. And recheck again.

[Clinkis]

Just because your syrup is 69 brix it shouldn't taste "off". And syrup should actually store better at a higher brix. I usually take my syrup up to 68-69 brix as I like it thicker. You get a little crystallizing but I don't mind. If it tastes "off" I think you have another problem.

[wiam]

Great points about a hydrometer guys. He used a refractometer.

[socram]

Great points about a hydrometer guys. He used a refractometer.
:lol:
Indeed.

[socram]

Just because your syrup is 69 brix it shouldn't taste "off". And syrup should actually store better at a higher brix. I usually take my syrup up to 68-69 brix as I like it thicker. You get a little crystallizing but I don't mind. If it tastes "off" I think you have another problem.

Another check with my wife (better sense of taste than myself), confirms that it simply tasted sweeter than usual. Otherwise ok.

[Super Sapper]

Was the syrup a lighter grade (color)? If so, that would be were your sweeter taste is coming from. Darker syrup will have a stronger maple taste where a lighter syrup will have less and seem sweeter. Once you get your proper density you should cover the syrup while you let it cool.

[Quebecguy]

Appreciate any thoughts....

Don't forget that refractometers should be calibrated occasionally especially if they have been banged or dropped. Calibrating oil is available from the various maple equipment suppliers but if you know a larger producer near you they would probably give you the drop or two of oil it requires to test your refractometer for accuracy.

[n8hutch]

You may already be doing this but you want to keep your syrup covered whenever you are reheating it, you would be amazed how much condensation you will get on the lid even just going to 185/190, if not covered all that water is escaping and potentially making your syrup moready dense, not saying that this is your problem but it could be part of it.

[socram]

You may already be doing this but you want to keep your syrup covered whenever you are reheating it, you would be amazed how much condensation you will get on the lid even just going to 185/190, if not covered all that water is escaping and potentially making your syrup moready dense, not saying that this is your problem but it could be part of it.

Thanks. Will do.

[socram]

Don't forget that refractometers should be calibrated occasionally especially if they have been banged or dropped. Calibrating oil is available from the various maple equipment suppliers but if you know a larger producer near you they would probably give you the drop or two of oil it requires to test your refractometer for accuracy.

Thanks. I calibrated initially, that was 2 yrs ago though....

[socram]

Was the syrup a lighter grade (color)? If so, that would be were your sweeter taste is coming from. Darker syrup will have a stronger maple taste where a lighter syrup will have less and seem sweeter. Once you get your proper density you should cover the syrup while you let it cool.

Yes, I didn't officially grade it but I would say it's lighter than previous years I assumed because I had refined my process compared to previous years. Perhaps that's why the flavor seems different to me.

[maple flats]

n8thutch is right, and if you test the density after heating it and it is right, don't add that condensation back into the syrup, however if it then tests extra dense, you may want to tilt the cover to add the drops back into the syrup, but if you do that, be sure to stir it to get it fully blended or you will end up packing some high density and towards the end it my go under density. High causes no real issues except it might have some sugaring out, low can spoil.