More sugar talk

[tonka]

I tested the invert sugar levels in my first barrel of syrup that has a 2.4% invert sugar which is .4% too high for the window that is recommended for making maple sugar and was just checking with you folks if it will still work for sugar? I've made some sugar before, I've made small batches (2 quarts) of dark syrup (never checked invert) in the house with a kitchen aid mixer and turned out awesome and then a couple batches with a 60 quart mixer 3 gallon batch that didn't turn out, real clumpy. I hated up all batches to 265.

[Sugarmaker]

Well late syrup may not make as good of a sugar product. Your doing the right thing. I think I would try maybe a pint and see how it worked.
Regards,
Chris

[tonka]

The barrel I just filled and tested the invert sugars that's at 2.4% is the sap from the beginning of the season not late season.

[GeneralStark]

Not unusual to get high invert early in the season if you are using tubing given all the slime that takes some time get cleaned out of the lines...

The only way to know for sure if it will work but if I were a betting man I would say it likely will. It may be worth cooking it to 270f which can help with border line syrup.

[canaanmaple]

have you made a successful batch in the 60qt before with 3 gallons? curious if thats just too much for it?