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Thread: How do I thin "too thick" syrup

  1. #11
    Join Date
    Mar 2009
    Location
    Lyman, NH
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    2,311

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    Quote Originally Posted by mdag58 View Post
    My first batch finished thinner than I'd like. Even though it's been refrigerated a couple days can I simply boil it again to thicken it? I don't have a hydrometer,(yet), and used temperature to finish...218.5* based on a 211.5* water boil temp. The syrup tastes great, is a light amber, but just too thin. If I can re boil, what temp should I try to hit to thicken? Thanks!
    Yes, keep boiling till you reach 7 degrees above boiling water. I would recheck your boiling water temp because it changes w/ barometric pressure.
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  2. #12
    Join Date
    Apr 2011
    Location
    Fayetteville, NY
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    2

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    Thank you Perry. I didn't think about the barometric pressure. I'll give it a shot. This was my first try and I'm looking forward to tapping more trees next year.

  3. #13
    Join Date
    Mar 2008
    Location
    Barrington, NH
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    [/QUOTE]The table in the North American Maple Syrup Producers Manual shows how much sap (or water) to add per gallon to bring syrup up to the proper density.[/QUOTE]

    Does anyone have a copy of the above mentioned chart handy? I'm looking for the values for water, since this is what I correct with.
    Josh

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  4. #14
    Join Date
    Feb 2011
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    NE PA
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    There's an old archived copy (1976) of the manual you can download. I hesitate to provide the link because a lot of the info is dated and don't want to be responsible for someone using some of the old sanitation methods, but that said, there's a chart on page 88 to correct for density. That should still be current

    http://www.archive.org/details/maple...oduc00willrich

    If you can't download, I'll try to print the chart here for you but a copy/paste causes the table to go wonky.

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