Sap to Syrup based on sugar content of Sap?

[Dirty Birch]

Can someone verify that this spreadsheet I made is correct? I'm new to all this, this will be my second year over propane cookers. Next year, hopefully, I'll be using a WF Mason Hobby Cooker!

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[JoeJ]

The spread sheet is correct for syrup brought to a density of 65.5 Brix. Otherwise , the new rules are 87.1 for 66 Brix syrup and 88.2 for 66.9 Brix syrup. So it depends on what your final Brix needs to be.

[DrTimPerkins]

http://www.uvm.edu/~pmrc/jones.pdf

[Dirty Birch]

Thanks guys! So for a home-gamer, what density should I be striving for? Somewhere in the middle, since my equipment for measuring is rudimentary?

[Michael Greer]

It's interesting, but I just don't quite trust that you could take a crude measure of sugar content in the sap and construe it to a precise measurement at the other end in the syrup. To measure syrup, in my mind, you must measure syrup. There are too many variables in between.

[maple flats]

It is still considered accurate enough if you measure the sap sugar using a long sap hydrometer and if the sap is at 37F and you read the scale correctly. While I am not required to in NY, I take my syrup to 66.9%, personal preference, but my customers like it too.