Temperature or hydrometer?

[David Wayne]

I bought a hydrometer and thermometer with the big #7 on it for this year. I just had my first draw off based off the calibrated thermometer but the
hydrometer is not reading more than 55-56 brix. which one do I go by? I thought if the syrup gets heated over 219 the sugar will crystalize.

Thanks
David

[Mark B]

Go by hydrometer. That said, did you boil water to make sure your new thermometer is calibrated to your boil temp locally? The other thing I believe happens is that temperatures are not always homologous throughout a wide spread boil and yours may have found a warm spot.

[tcross]

always the hydrometer. I use the thermometer to let me know when it's time to check it. usually if it hits 7 and I test it and it's syrup... the rest of the day once it hits 7 I start drawing, however i'll test each draw to make sure! once it goes below 7, I shut the valve.

[to100]

When you test dial to 7 can you fresh sap? Or have to use house water?
Thanks

[Marcus]

Use water so you set it to when water boils

[Russell Lampron]

Trust your hydrometer! I calibrate my thermometer by testing the syrup with a hydrometer and setting the needle at 7 when I see the top red line at the top of the syrup. I do my finish checking with an Accu Cup and a dedicated hydrometer that only I touch that has tested by the state. I draw all of my syrup for a boil into a finisher and then correct the density and run it through the filter press.