Does anyone else get syrup at 222... I check with both hydrometer and Murphy cup.. It shows proper density at 222
Syrup at 222??
Does anyone else get syrup at 222... I check with both hydrometer and Murphy cup.. It shows proper density at 222
2010 - 28 taps, homemade brick arch
2011 - 421 taps, 2' x 6' homemade evaporator
2012 - 276 taps
2013 - 385 taps, new 2' x 6'
2014 - 600 taps, new 7" short bank filter press
If your hydrometer is good and your Murphy cup is properly calibrated, I'd say your thermometer is not. Check it to see what it reads in boiling water.
I had to get close to that last week for my second batch. It seemed to take forever.
~ Karen ~
2012 - 10 taps, 1 turkey fryer - 169.5L sap 4.2 L syrup
2013 - 23 taps, 2 turkey fryers - 748.5 L sap 17.56 L syrup
2014 - 22 taps, 509 L sap 12.5 L syrup
2015 - 28 taps, 1093.75 L sap 25.1 L syrup
2016 - 25 taps, 1223.5 L sap 28.25 L syrup
2017 - 21 taps, 518.5 L sap 12.7 L syrup
2018 - 28 taps, 2 turkey fryers & Denali 3 burner propane stove - 798L sap 16.9 L syrup
2019 - 28 taps, 1409.5L sap 40.12L syrup
Sugar, Norway, Manitoba, Silver and Freeman Maples
Agreed or check thermometer in ice/water slush.
Regards,
Chris
Casbohm Maple and Honey
625 roadside taps + Neighbors bring some sap too!
3x10 King, WRU, AOF and AUF
12" SIRO Filter Press.
2015 Ford F250 PSD sap hauler
One Golden named Maggie, Norwegian Forest Cat named Lucy
Too many Cub Cadets
Ford Jubilee and several Allis WD's, and IH tractors
1932 Ford AAB ton and a half, dump truck
www.mapleandhoney.com
Chris, If his syrup thermometer is like mine it starts at zero as the boiling point and goes up from there. He will need to put it in boiling water to calibrate it or check it. Most candy thermometers start at 100* so he would have to check that with boiling water too.Originally Posted by Sugarmaker
Russ
"Red Roof Maples" Where the term "boiling soda" was first introduced to the maple world!
1930 Ford Model AA Doodlebug tractor
A couple of Honda 4 wheelers
Four chainsaws and no chickens!
Russ,
Your right on the money! Sorry. I was thinking probe for a auto draw off. We did this on Keith's probe that way a week or so ago.
Keep in mind that water doesn't always boil at 212 depending on location. I see around 210 at our location.
Regards,
Chris
Casbohm Maple and Honey
625 roadside taps + Neighbors bring some sap too!
3x10 King, WRU, AOF and AUF
12" SIRO Filter Press.
2015 Ford F250 PSD sap hauler
One Golden named Maggie, Norwegian Forest Cat named Lucy
Too many Cub Cadets
Ford Jubilee and several Allis WD's, and IH tractors
1932 Ford AAB ton and a half, dump truck
www.mapleandhoney.com
Butler, my finished is at or above 222 according to my thermometer but at 59 Brix according to the hydrometer. I cannot calibrate the thermometer so I go by hydrometer.
2024 - New Maine resident, 12X12 sugar shack under construction
2019 - New 12X12 boiling pavilion
2018 - New Mason 2X3 Hobby XL and homemade RO
Yes, my last batch was 222 and I had recently calibrated the thermometer. I will just go by the hydrometer in this case since the finished syrup sure looked right to me. My guess is the thermometer is the culprit, but not sure why as I use two of the dial type with the set screen calibration. These both have always read a bit low compared to the hydrometer. I had a chronic issue with syrup that was too thin until I started using a hydrometer so I will go with it even if the therm is reading high...
You can also use sheeting as a simple test as well... thats more old school, but a good way to double check.
31 Taps in 2011 with buckets, Barrel evap
45+ Taps for 2012 with buckets, 2x5 Dryer Arch with steel pans ! 8x11 Sugar Shack, Dump Stations,
60 Taps for 2013- Insulated Dryer arch, AUF,
2014 watched from sidelines...
70 Taps for 2015 - dryer arch, new 2x5 divided pan from Smokey Lake with a float box !
70 Taps for 2016 - added a preheater and new grates for the Dryerator.
80 Taps for 2018 - Dryer arch got new front and door
We were making syrup at 216 on the last boil, 3 degrees the other way. It varies if you are doing it right and using a hydrometer.
We pretty much always draw off at 222 it's a little heavy but we adjust density at the canner. We have multiple thermometers n all seem to be the same. But alas the Murphy cup an hydrometer always is the judge as to when it is syrup
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