Invert sugar issues

We have a very difficult time getting an invert sugar level high enough for maple cream. I have just bought a second glucose meter, because I thought the first must be bad. The only syrup that we have that tests in the proper range is Very Dark, and it only tested at 50 mg/dL--so an invert of 1%. I am following the instructions in the Cornell Maple Bulletin for measuring and adjusting invert sugar to a T. 10 grams of syrup, 90 grams of water...all that. I have watched Cornell's video on using the glucose meter and purchased the identical meter to be sure. Because the invert in the Very Dark is still only 1%, it's hard to use it to adjust the invert in the lighter syrup. I have made maple cream with the 1% Very Dark, and it has a fairly good texture, but a stronger flavor than typical maple cream, of course.

So here are my questions--First, Do other maple producers experience this same thing? Second, Does anyone have an explanation for why the inverts would be so low? (Ours have been low for the last three years that I've been trying to make maple cream.) And last, Is there a way to raise the invert other than blending? I'd really like to make the lighter flavored maple cream, so I'm hesitant to have to mix in as much Very Dark as it would take.

I have scoured the forums for any info on this subject, but I can't find exactly what I'm looking for. Any help will be much appreciated!


Dawn Schanz
Schanz Family Maple
New Vineyard, Maine
http://schanzfamilymaple.com

You can use invertase to create high invert syrup. There's an explanation in the Cornell manual.

Thanks for the response! Using Invertase was actually one of the things I wondered about. The section in the Cornell booklet gives really clear instructions on using it to make "invert syrup" and then mixing that with maple syrup that has an invert of .5 to 2% to make shelf stable maple cream. I was hoping to hear that someone has used it with syrup that has lower invert like ours and had good results. I'm not really concerned with the shelf stable aspect at this point, maybe someday. Right now we make it just a few times a year, but I always feel like I'm rolling the dice and just hoping it comes out ok. It sure seems like you should be able to use the Invertase in this situation. Has anyone done this?

Note that the use of invertase (or preservatives like potassium sorbate) is not legal in all jurisdictions.

Dr. Tim,

I read that about the Invertase, and it was one more reason I really don't want to use it. Maine Maple Sunday is coming up and I need to make maple cream one way or the other, so I took a chance on a gallon of lighter dark syrup we had (even though it tested LO for invert) and used it to make a batch of maple cream earlier this week. Brought it up to 24 degrees above boiling, cooled to 70, and it came out beautifully. Nice and smooth. I understand why lots of maple producers run from maple cream. It baffles me.

Do you have any thoughts on why we seem to have such low invert sugar? If I test our late season syrup, I find invert, but not in our amber or dark. It puzzles me.

Dawn Schanz
Schanz Family Maple
New Vineyard, Maine
http://schanzfamilymaple.com