First batch

[Chiefmsb]

I made my first maple syrup the other day. It was difficult for me to tell when it was finished and I kept taking it off and putting it back on again. It tasted great but I felt a little too watery. I put it on for one more evaporation, which didn’t take long and this year it came out Thicker and tasted good. I’ve let it sit for a couple of days in the jar I’m using and it seems like there were a little flex in it that I tasted and we’re actually like maple candy and the sides are completely coded with sugar. I’m assuming all I took off a little bit too much water. I ordered a refractometer online and was wondering if that’s the best thing to tell when you’ve reached your endpoint.

[DRoseum]

Temperature and hydrometer and compensation chart (or murphy cup and hydrometer)

Refactometer is good too.

[Chiefmsb]

Thanks for the info

[tgormley358]

The best investment I’ve made in finishing equipment at the hobby level is a Murphy cup and hydrometer combo. It simplifies the temp and density matching into one step rather than two.