66 Brix

[WolfCreekMaple]

I know maple syrup is considered syrup at 66.9 Brix...now my question, can this be expanded to ANY kind of syrup? I am adventuring into making a different type of syrup but want a way to measure when it is at the correct consistency so that all batches are the same.

I know birch syrup needs to be at 66.9 as well. So, can this be expanded to other syrup products?

[maple flats]

You need to check with your state, many states have slightly different sugar % requirements.

[DrTimPerkins]

Depends what you're asking. Do you mean legal standards or a brix level that will reduce/prevent spoilage?

I don't believe there are any legal standards for other tree syrups in the U.S.

[berkshires]

Depends what you're asking. Do you mean legal standards or a brix level that will reduce/prevent spoilage?

I don't believe there are any legal standards for other tree syrups in the U.S.

In addition to legal and spoilage, another question is what concentration can you get to before the sugar crystallizes. Maple is pretty much 100% sucrose. Other trees have other sugar types, which can go to much higher concentration before crystallizing out.

I know you wind up creating some invert sugar when you boil maple sap, so that does change things. But for example I've read that birch sap contains roughly half fructose and half glucose, with very little sucrose. This is more like honey, which has 80% or more sugar.

GO

[WolfCreekMaple]

Thank you everyone!

We are going to attempt to make pine cone syrup and from what I have read you boil immature pine cones in a sugar & water mixture (boil and cool and repeat about five times). But the only description I can find to tell when it is at the right concentration is if you put a drop on a plate and it cools and it does not flow when you tip the plate. Being a maple producer I automatically thought of using a hydrometer (one different than my maple hydrometer!) to test at what that would be at for a Brix.

A lot of other countries make this kind of product and being from the pine tree state (Maine) I figured what an opportunity to come up with a different niche!

I couldn't find anything specifically in the state guidelines but I will keep looking.

[TheNamelessPoet]

Thank you everyone!

We are going to attempt to make pine cone syrup and from what I have read you boil immature pine cones in a sugar & water mixture (boil and cool and repeat about five times). But the only description I can find to tell when it is at the right concentration is if you put a drop on a plate and it cools and it does not flow when you tip the plate. Being a maple producer I automatically thought of using a hydrometer (one different than my maple hydrometer!) to test at what that would be at for a Brix.

A lot of other countries make this kind of product and being from the pine tree state (Maine) I figured what an opportunity to come up with a different niche!

I couldn't find anything specifically in the state guidelines but I will keep looking.let is know how it works out! honestly sounds fascinating!

[WolfCreekMaple]

We are getting close and I'm super excited! We are nuts. Just finished up maple season, gonna jump into birch this year, and THEN it should be "pine cone season" There are 3 approaches I am taking to see what I like best in terms of taste.

I did learn that when using table sugar it should still be around the 65% brix area to prevent spoilage. I'll be such a fun experiment and I can't wait to share!

[DrTimPerkins]

I did learn that when using table sugar it should still be around the 65% brix area to prevent spoilage. I'll be such a fun experiment and I can't wait to share!

Makes sense. Maple is (mostly) sucrose. Table sugar is sucrose. Spoilage/crystallization properties should be the same.