When should you stop boiling and call it syrup?
Hi,
2nd year, got about 3.5 gallons from 20 taps last year...for home use and gifts. Although I liked the syrup I produced, it was a little bit thin compared to commercial McLure's Grade B Dark Amber that we use in the restaurant.
I don't want to buy any more special equipment, so I did the 7.5 degrees f. rule above the boiling point, checked with a very accurate digital thermometer?My boiling point here was 213 degrees f so I took it to 220-221. Has anybody heard of a different temperature above the boiling point that is correct?
I may also try this year judging the syrup density by weighing it. One perfect level cup of commercial McLure's weights 11.55 OZ./327 Grams. If I did this, would my syrup be thicker?
I entered the syrup at our local Durham Fair this past year and some of the comments were..a little thin.....very clear.....slight fermented taste. No ribbon....a little disheartening since almost everybody wins something!! Wah!
Thanks in advance for the help.
14 Very Large Sugar Maples
28 Taps-Leader Aluminum Hookless 5/16" treesaver
Outdoor Fireplace
Mature Pines-lots of free fuel
2x4 Stainless Boiling Pan
Hustler Fastrak Z Mower (for mulching leaves)