Originally Posted by
mdag58
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.
2012: Probably 750 gravity taps and 50 buckets.
600 gal stainless milk tank.
2 - 100 gallon stock tanks
one 30 gal barrel
50 buckets
3' x 10' Waterloo Raised Flue wood fired evaporator w/ open pans.
12" x 20" Filter Canner
Sawmill next to sugarhouse solves my sugarwood problem
Gather with GMC 3500 2wd Pickup w/ 425 gallon Plastic Tank.
Been tapping here in Lyman NH since 1989 but I've been sugaring since 8 years old in 1968.