Syrup Hydrometer

[BoerBoel]

I picked up our first syrup hydrometer yesterday to help you get the correct density. I was expect it to have a Brix scale in the hydrometer but apparently it doesn't... at least not as I was expecting. The hydrometer has mercury in it to help with temperature adjustments. But I am not sure how to use it (no instructions included).


http://mapletrader.com/community/attachment.php?attachmentid=19784&stc=1




Can anyone explain how to use it or direct me to instructions on the web? Or should I be returning it for one with a normal Brix scale?

[raptorfan85]

That's a hydrotherm. The red Mercury level should be at the same level as your syrup. With a hydrotherm you don't have to compensate for the temperature like you do with a hydrometer.

To use it put it in the syrup. It will float. Give it a couple seconds to let the temperature line come up. When the red Mercury line is at the same level as the syrup it's floating in, it's syrup!

[BoerBoel]

So the syrup level needs to be somewhere in the scale. It doesn't matter where in the scale? If it is below the scale, is it below density?
Once the syrup is in the scale, the mercury should be at the same level on the scal. If the mercury is below the syrup level, is it below or above density?

[raptorfan85]

It doesn't matter where on the scale it falls, what matters is the relation of the Mercury and the level of the syrup. If the red line is below the syrup level it's to thin. Here's another post about it. They describe it better than I can lol.

http://mapletrader.com/community/showthread.php?6211-Proper-procedure-for-using-Hydrotherm

[BoerBoel]

OK, starting to see the light.

If syrup level on the hydrotherm is to low (below the scale), is the syrup too dense? If so, the I would guess that if the scale is below the surface then the syrup is too thin?
So the hydrotherm should be floating with the syrup level somewhere on the scale. If not somewhere on the scale, you would not be able to count the graduations between the syrup level and the mercury.

Correct?

[raptorfan85]

You're not using the scale to measure the density of the syrup like a traditional hydrometer. You're using the red line. The scale is only to measure the difference between the red line and the level of the syrup. As long as the hydrotherm is floating, you only need to have the red line slightly above the syrup level, and that's when it's syrup. If the red line is below the syrup level, it's too thin. If the red line is way above the syrup level it's too thick.

As an example, you put the hydrotherm in some syrup. The red line is not visible. That tells you it's too thin. You can then use the scale to see how much. Each graduation on the scale is 2/10 degrees brix. So if the red line is 5 graduations below the syrup level then you know it's 1 degree brix under. If the red line is 5 graduations above the syrup level then you are 1 degree brix over syrup.

[BoerBoel]

OK
Thanks for your help!

[maple flats]

Don't you just love how so much maple equipment comes with no instructions?

[BoerBoel]

Just love it. Especially since I'm new to all of this.

[wisnoskij]

That's a hydrotherm. The red Mercury level should be at the same level as your syrup. With a hydrotherm you don't have to compensate for the temperature like you do with a hydrometer.

To use it put it in the syrup. It will float. Give it a couple seconds to let the temperature line come up. When the red Mercury line is at the same level as the syrup it's floating in, it's syrup!

The one I have says to have the mercury one line above the level of the syrup. This is only a minuscule difference (.2%), by the time you have finished measuring your batch has probably already changed that much anyways. Not sure how common this is.

[sugaring in vt]

The other thread posted gives pretty good instructions. It’s funny how one line above is ok in Ontario but other places want it between 3-4 lines above. Vermont seems to be the densest standard I’ve seen.

[Big_Eddy]

Canada regs require min 66, max 68.9.
US regs are the same.
Vermont requires their producers to achieve a min of 66.9, max 68.9.

https://www.ams.usda.gov/sites/default/files/media/MapleSyrupStandards.pdf