Dial thermometer vs hydrometer

[huxta]

Which should I trust more? I calibrated my dial thermometer to 0 in boiling water, but when finishing, the dial thermometer reads 7 but the hydrometer still has a few lines to go. Tried to check with my cheap kitchen thermometer but that read 221 degrees so I know that is wrong.

[Russell Lampron]

Trust the hydrometer. The hot test line on the hydrometer is to be read at 211*F so if you are checking at the draw off you won't need to compensate for temperature. When testing with the hydrometer don't let it bang on the bottom of the cup because that can make the paper slide and cause the hydrometer to be inaccurate.

[sugarsand]

We use both, thermometer will tell at a glance when its getting close, the hydrometer makes it right.

[Aa2tn]

Like Sugarsand says, we use both. The temp changes from day to day and even during the day at times so you need to rely on the hydrometer. We have one from Smokey lake that has a red line in the glass the marks the top of the scale so if it ever moves you can see it.

[maple flats]

If you don't buy the Gold Series hydrometer from Smoky Lake, when new, just put the hydrometer on some paper or something else handy, and mark the paper where the red hot line is in relation to the bottom of the hydrometer. Then save that, you can then compare the measurement to be sure the paper in the hyd. has not moved and if it has, you have a reference to try to tap the tube gently on one end to re-align it. Be very careful doing that. To move it , you want to tap it on the end you want to move the paper towards, not too hard or the tube will break. Just picture how it got moved (by dropping the hyd. into the syrup too hard.)

[huxta]

Thank you. Over the past couple years, there have been times the hydrometer tapped on the bottom so I have no clue if the paper has moved. I probably need a spare one anyways so I might go ahead and buy a new one and then can make sure the one I have is still accurate. Last year I did have some sugar crystals forming in some of my syrup.

[Russell Lampron]

The sugar crystals are forming because the density was too heavy. I bought a Leader hydrometer last year that has the red line in it like the one from Smoky Lake. I use that one and my accu-cup for my final density check before running the syrup through my filter press.

[longbeard]

Do you guys stop boiling and bottle when it just reaches the red line (legal) or go higher? I am told folks like the "mouth feel" of somewhere between 66.5 and 67.5. I have been going higher on the hydrometer (60.4) and thought it was getting close to 67 brix but I had it tested by someone with a digital density meter and it was just 66.2 (still legal) but not as thick as I wanted.

Just curious if you guys are making it thicker and if so what reading are you looking for?

[Sugarmaker]

Use a good hydrometer for your final. The Murphy cup is nice because you can check density at any temp.
Use the thermometer on the evaporator to tell you when you get to syrup. This can chage a lot from the 219 F at sea level. We take off at about 217. Yes better to be a little heavy than too light. Just risk getting some crystals forming in the heavier syrup.
Regards,
Chris

[to100]

On a Murphy Cup can the hydrometr come out or get broken and fixed? Does it have thermometer built in?
I saw one at their site but could not tell.
Do you double check each?
Is the dial thermometer with 7 degree adjuster accurate?
My Taylor thermometer at my house boils at 215 degrees, so I boil to 212+ to get hydrometer mark. Elevation 1500’ from Google maps.

My syrup does not weight as much as jugs for sale in stores. I weigh at fish department and a quart is 4 + or - less.
I don’t fill top of jugs, but to about the bottom of threads or bottom of cap.