Novice syrup hydrometer question.

[esetter]

I just purchased a syrup hydrometer from Roth / CDL. Its one of the ones that has a hot or cold test scale in Baum or brix. I got the stainless cup with it. The suggested hot temp to test is 211f. It seems like no matter what I try I get quite a heat loss from when I put syrup in the cup to when I check it with a thermometer. I know it comes out 214-215 and up but seem to immediately cool down to 200 and under. I have tried pre warming the cup , dipping syrup with the cup , from the ball valve , etc...Now , I have the temperature adjustment scale so its not a huge problem but , has anybody else had this problem and what was your method to have the syrup in the cup at 211 when testing? Also , at what depth in the cup should the temp reading be taken. At times there's a few degrees difference between the top and near the bottom. THANKS in advance!

[mainebackswoodssyrup]

You want the cup as full as possible. We made our own cup and welded a hook on it so we can hang it off the side of the pan, over the boiling sap. We hang it over the flue pan. You'll get condensation in it so be sure to still do a syrup dip/dump before filling it for a reading. I believe the new CDL cups have a bracket to do the same thing. There's always a temperature adjustment but it should be closer to or above 211. Alternately, Smoky Lake makes the murphy cup which automatically does the temperature adjustment. Expensive but we bought one last year and like it a lot. Its the cup of choice now. Check it out on their website.

[esetter]

You want the cup as full as possible. We made our own cup and welded a hook on it so we can hang it off the side of the pan, over the boiling sap. We hang it over the flue pan. You'll get condensation in it so be sure to still do a syrup dip/dump before filling it for a reading. I believe the new CDL cups have a bracket to do the same thing. There's always a temperature adjustment but it should be closer to or above 211. Alternately, Smoky Lake makes the murphy cup which automatically does the temperature adjustment. Expensive but we bought one last year and like it a lot. Its the cup of choice now. Check it out on their website.
That makes sense. I have a home built evaporator that has a 16''x32'' pan. I thought about just laying the cup in with it since its stainless. My season will be coming to an end after this week but I've still got another finish boil to do. Ill look into that Murphy cup. Thank you sir!!

[ebliese]

We did basically the same thing, hooked the hydrometer test cup onto the inside edge of the pan. Honestly, I don't check the temperature of the syrup in the test cup while boiling. I figure it is about 211* since I scoop it right from the pan and simply use a hydrometer. We prefer to draw off heavy and then dilute down just before bottling. Before we got Smoky Lake's Murphy cup, we did the calculations but now we don't have to. If you can swing it, the Murphy cup is a great tool. My wife was hesitant to spend the money so we waited but once we got it she realized what we had been missing. However, if you prefer not to use it, that's your choice. Each sugarmaker has their own method.

[buckeye gold]

The only way to get a good solid reading is once the syrup stabilizes at room temperature and then check against the charts. I actually had a blacksmith friend of mine make a copper cup and that sucker stays hot. I still just finish a little on the heavy side in the shack and will check it later at room temp. before I bottle. I have it down pretty well for my process and I rarely need to adjust. Practice makes you better. Most of mine ends up bottled a brix or so heavy. I'd rather do that then let thin syrup go.

[DRoseum]

The murphy cup is one of the greatest tools for a sugar maker. It makes checking density so easy. I highly recommend them. You gain tons of time and sanity back vs. Thermometers and compensation charts.

[MISugarDaddy]

I totally agree with using Smoky Lake's Murphy Cup!!! It allows for checking syrup density at almost any temperature. Prior to getting the Murphy Cup, we used to fill our SS cup and leave it standing in the hot syrup (which was hotter than 211 degrees) when we were testing our syrup density. When it got close we would lift it out of the syrup to let it cool slightly before reading the hydrometer. Problem is, when your syrup is not up to temperature, you have to use the temperature compensation chart, not so with the Murphy Cup.
Gary

[johnallin]

I just purchased a syrup hydrometer from Roth / CDL. Its one of the ones that has a hot or cold test scale in Baum or brix. I got the stainless cup with it. The suggested hot temp to test is 211f. It seems like no matter what I try I get quite a heat loss from when I put syrup in the cup to when I check it with a thermometer. I know it comes out 214-215 and up but seem to immediately cool down to 200 and under. I have tried pre warming the cup , dipping syrup with the cup , from the ball valve , etc...Now , I have the temperature adjustment scale so its not a huge problem but , has anybody else had this problem and what was your method to have the syrup in the cup at 211 when testing? Also , at what depth in the cup should the temp reading be taken. At times there's a few degrees difference between the top and near the bottom. THANKS in advance!

If you're getting temp readings of only 200, maybe your sap is not up to 219 yet. Do you have a thermometer in your syrup pan, no need to test until you're seeing 219 or so degrees.
Almost always when I test, syrup in the cup is 212. Fill the cup to about an inch from the top, gently set the hydrometer in - it will seek its own depth and give you a reading. If you note a temp difference between the top and bottom of your test cup...you're taking too much time to test
Although I have one; I don't think you need a Murphy cup to make good syrup.

[esetter]

If you're getting temp readings of only 200, maybe your sap is not up to 219 yet. Do you have a thermometer in your syrup pan, no need to test until you're seeing 219 or so degrees.
Almost always when I test, syrup in the cup is 212. Fill the cup to about an inch from the top, gently set the hydrometer in - it will seek its own depth and give you a reading. If you note a temp difference between the top and bottom of your test cup...you're taking too much time to test
Although I have one; I don't think you need a Murphy cup to make good syrup.
Yea , from reading the replies I have been over thinking it a bit. I usually start checking around 217 , up til now I've been using a temperature method to call it finished. I have been filling it and then putting a thermometer in it , setting it on a level surface and checking. I see now that those are a few extra steps. Thanks All!!

[RC Maple]

I too check my syrup made at room temp and adjust the morning after I boil. I have never had to boil further to get to proper brix. I do have a thermometer on the pan - maybe it rests too low and is too near the bottom. The threaded port is 1/4 inch up but the end of the stem is not 1/4 inch from the bottom as the bottom of the pan must not be perfectly flat. I try to draw off from 220 down to 218 or 217 degrees. I fill my test cup as full as possible to allow room to place in the hydrometer. Even when the hydrometer says it is just right when testing while drawing off - I am always heavy when re-checkiing at room temp the following morning. Still, I would rather do it that way than to boil it further. I would like to be able to draw off closer to just the right brix though. The murphy cup would seem a good way to go. My density ends up correct, but I would rather it took less adjusting to get it there.

[DrTimPerkins]

Lots of good info on grading maple syrup, including density measurements, located at: https://www.youtube.com/playlist?list=PLZP4fDl-nB98B3TQ4YofaQQkRi-tC0ut9

[esetter]

I usually finish boil in a turkey fryer type set up. This hydrometer has made it easier for sure , just wasn't 100% sure I was doing it right. I really do appreciate the info. Looked into the Murphy cup , it looks like it would really simplify things.