My syrup is real thick

[Bobbybreach]

I boil on my 2x4 and then finish it on the turkey fryer. I check with a hydrometer and when the red line is where it’s supposed to be I cut the heat. Then I filter and bottle. But my syrup is as thick as local honey and I look at other producers and there’s is a lot more watery. Even when there’s is in the fridge. Am I doing something wrong? Don’t get me wrong I love it and it tastes great but am I doing something wrong? Is it possible my hydrometer is off from the factory? I marked it on its case when I first got it and the paper never moved.

[spud]

You just boiled it a little too much. If your using this for yourself or to give to friends they will love it. As far as I'm concerned the thicker the better. I only jug thick syrup and never had an issue. Thin syrup is for cheapskates. :)

Spud

[SeanD]

Water continues to evaporate during the draw and filtering process (if it's open/gravity). If you crack the drawoff right at the red line it will continue to cook during the draw and in your bucket. Check it with the hydrometer again the next day - or at least before you bottle. I bet you are heavy.

[maple flats]

Too thick will taste great but then it will have some sugaring out as the excess sugar forms crystals which are deposited on the bottom of the container. That is good to eat too, but some people will think is is glass and want to know how glass got in the container. It will just be sugar candy.
If you end up at 66.9 on the hydrometer when at 211F+ it will not sugar out.

[Russell Lampron]

Are you reading the correct red line on your hydrometer? You're supposed to read the top one which is 59 Brix for a hot test. You also said that when the red line is where it's supposed to be you cut the heat. Are you floating the hydrometer in the pot of syrup or using a hydrometer cup? If you are floating the hydrometer in the pot you need to remove the pot from the heat. The direct heat will affect the hydrometer reading.

[Bobbybreach]

yes im using the hot test line 59 brix. im using a hydrometer cup.



Are you reading the correct red line on your hydrometer? You're supposed to read the top one which is 59 Brix for a hot test. You also said that when the red line is where it's supposed to be you cut the heat. Are you floating the hydrometer in the pot of syrup or using a hydrometer cup? If you are floating the hydrometer in the pot you need to remove the pot from the heat. The direct heat will affect the hydrometer reading.

[Sugarmaker]

Do a cold test with your hydrometer, should be a lower red line for testing at 60 degree F.
Regards,
Chris

[Bobbybreach]

So how does everyone else do it? Cause all the other syrup that I see is a lot more watery then mine. Do you cut the heat a little early knowing that it’s stil gonna steam off a little bit?

[Sugarmaker]

All syrup packaged and sold should be 67 ish brix. Take some of the other folks syrup and test the density with a hydrometer and or refractometer. If its watery or thin then they have not brought it to the right temp.
Keep in mind your syrup may be right and theirs may be incorrect? Testing is the only way to determine that.
We need a full report in the morning!:)

To answer you question we draw off when the syrup is at the desired temp say 217 F this is basically removing that batch from the heat , similar to you shutting off your burner. If you think your getting residual heat try moving the syrup to a cool pan. If you have brought your syrup to the correct density using good measuring tools I would bet your syrup and boiling process is fine!
Regards,
Chris

[maple flats]

Are you sure your hydrometer is accurate? If you drop it in the hydrometer up rather than lowering it in slowly, eventually the paper can move downward a little. If that happens the reading you get on the hydrometer can be wrong in the too thick direction, because the syrup needs to float the hydrometer higher than when it had the paper moved down before you get to the reading you want.
Sometimes at various maple shows you can get your hydrometer tested. Also, when you buy a new one, in the box it came in put a mark where the hot red line is when the hydrometer is fully to the end of the box, if your came in a plastic tube with a foam pad under it, get an exact measurement using an accurate measuring tool and record that for future reference.. Later you can reference that mark to verify the line has not shifted.

[Bobbybreach]

when I first received my hydrometer I marked the tube it came in and there has been no shift in paper.



Are you sure your hydrometer is accurate? If you drop it in the hydrometer up rather than lowering it in slowly, eventually the paper can move downward a little. If that happens the reading you get on the hydrometer can be wrong in the too thick direction, because the syrup needs to float the hydrometer higher than when it had the paper moved down before you get to the reading you want.
Sometimes at various maple shows you can get your hydrometer tested. Also, when you buy a new one, in the box it came in put a mark where the hot red line is when the hydrometer is fully to the end of the box, if your came in a plastic tube with a foam pad under it, get an exact measurement using an accurate measuring tool and record that for future reference.. Later you can reference that mark to verify the line has not shifted.

[Bobbybreach]

so I thought about that because the second my hydrometer hits the red line I cut the heat and pour it into a cone filter into another pot with no heat. I believe im doing everything right. its just weird when I see other syrup companies syrup so watery that I say to myself that I must be wrong and not them. and customers will tell me that mine is thick as well. they say its really good and have no complaints



All syrup packaged and sold should be 67 ish brix. Take some of the other folks syrup and test the density with a hydrometer and or refractometer. If its watery or thin then they have not brought it to the right temp.
Keep in mind your syrup may be right and theirs may be incorrect? Testing is the only way to determine that.
We need a full report in the morning!:)

To answer you question we draw off when the syrup is at the desired temp say 217 F this is basically removing that batch from the heat , similar to you shutting off your burner. If you think your getting residual heat try moving the syrup to a cool pan. If you have brought your syrup to the correct density using good measuring tools I would bet your syrup and boiling process is fine!
Regards,
Chris

[Clinkis]

I pack all my syrup around 68-69 brix as I find 66-67 brix syrup watery too. People never complain about syrup being too thick.