Can I take my near syrup that is very close to the proper density and re-boil it? Will it crystallize
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Can I take my near syrup that is very close to the proper density and re-boil it? Will it crystallize
For the purposes of this question, let's assume that Asthepotthickens has made syrup that is slightly below the proper Brix. If it has frozen, will the syrup be OK when thawed? will it need to be stirred? any problems with having it freeze?
It's pretty easy to make syrup that is too light in density when you aren't using a hydrometer so is it better to store it in the fridge vs. the freezer? I'd prefer to freeze it but don't want to ruin anything in the off-chance that my syrup is below the correct Brix.
I don't see why you can't reboil it but if you go over density then it might crystallize. If you're happy with the way it is, just keep it frozen as that is the best way to store it to prevent mold growth. I would assume that any ice crystals that form on the top would be mostly water just as is likely on sap that's frozen.
YES, you can thaw it and recook it. It wont hurt a thing. It will only crystalize in time if it is over cooked. You need a hydrometer to get the correct density. the thermometer only gets you close. If you don't have a hydrometer leave the 'near syrup' in the freezer until you get one then cook it. If you take it out of the freezer it could get moldy in time even in the frig. Even then you can take the mold off and reboil it.
Hope this helps
Well like the poem stated ...... Just bought a precision hydrometer and a dial thermometer.
Tell us the out come when you figure it out.
Well the hydrometer did not float to the proper height, I re-boiled 12 mason jars and lost one to evaporation now I must have syrup. When it cools I will freeze one and let you know the outcome
Tried it last winter and posted this on MapleTrader:
"I've done some experimenting. Right now I have two glass containers of maple syrup outside, 1 "salad dressing" style 1/2 pint, and one pint canning jar. It is currently 40 below zero (F. and C. coincide at this temperature.)
I found that crystals started forming at 20 below F.
There was still a little liquid visible at -26.
It was all crystals at -30. [frozen and white]
It looks just about identical at -40.
It has definitely expanded some, but has not broken the glass. Looks to me that if the containers had been filled right to the top they might have broken. [at 30 below]
Undoubtedly there are numerous variables; container type, exact brix, amount of invert sugars, but that's what I've observed to date."
Attachment 7690
Here is a picture of the before and after frozen syrup brix 66
So what are we looking at? I see three jars with the one in the middle frozen.