thinning heavy syrup

[miboss]

I have 5 gallons of syrup that I made approx. 1 brix too heavy. Is there a formula for how much distilled water or permeate to add to what I have to bring things back to normal?

[psparr]

I have 5 gallons of syrup that I made approx. 1 brix too heavy. Is there a formula for how much distilled water or permeate to add to what I have to bring things back to normal?

There is, I’m sure someone will chime in so don’t quote me on this, but I think it is 1/2c per brix per gallon.

[BSD]

There is an App for android called Maple Calculations that has a Brix adjustment.

to bring it from 60 brix (at 209+) to 59, you would add .1 Gallon, so 12-13 oz of distilled water.

[miboss]

There is an App for android called Maple Calculations that has a Brix adjustment.

to bring it from 60 brix (at 209+) to 59, you would add .1 Gallon, so 12-13 oz of distilled water.

Perfect, thank you!

[johnallin]

Table from North American Syrup Production Manual
18353

[Waynehere]

I usually bottle while I am boiling. I just keep adding some hot sap from the arch until I get it just right. Don't over do it though or you will have to boil it down again. If you add cold, then you have to bring it back up to temp to test.

[johnallin]

I will normally have 4-5 draws on a 160 gallon boil, about 45 min apart. With each boil; I test with a Murphy cup as I'm drawing off. The whole draw off tank then gets tested when that draw is finished. If the tank is heavy; I bring it down by adding syrup from the syrup pan - Not Sap. (I learned at a local seminar that there's no sense in boiling any longer than you have to). When I'm finished with the boil, I check the tank one final time and again, if needed, will thin with syrup from the pan until I'm where I want to be. Gotta say I also really like working with a Murphy Cup, it's been "spot on" so far this year.

[EBG18T]

I think i will have to get one of these Murphy cups next year.


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