I know the standard for syrup is 66% everyone goes for bus how high in brix can u go to still be considered maple syrup i an st 70 brix is that good or not
Sam
Shelton,Connecticut
Help with brix
I know the standard for syrup is 66% everyone goes for bus how high in brix can u go to still be considered maple syrup i an st 70 brix is that good or not
Sam
Shelton,Connecticut
Just thin it to the correct density. It will crystallize at that density.
first year 2012 50 taps late season made 2 1/2 gals.
2013 2x6 homemade arch 180 taps. 20 Gals.
2014 40 on 3/16 gravity 160 on buckets.
http://omasranch.wix.com/omasmaple
I aim to keep my syrup as close to 66% as possible. For a couple different reasons. For one the state of Maine says my syrup has to be at least 66% as a licensed producer. Two I feel that if I bottle syrup at a higher percentage I'm ultimately cheating myself out of profit. And 3 I am bottling in glass this year. Syrup with too high of a sugar content will crystallize in the bottom of your containers. The crystals taste great... but your customer will feel cheated and the crystals don't look great in glass.
I deal with hi sugar content a few ways. At the end of the night I check the syrup I have drawn off, if it's too hi, I drawn some "near syrup" and mix it in until my syrup is 66%. I also recheck my content before I filter and before I bottle, if it's hi I will mix in small amounts of distilled water until it is down to 66%.
Hope that helps
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2015 - 18 taps 1 Gallons, Turkey pan
2016 - 85 taps 5 Gallons, 2x4 Smokey lake maple continuous flow flat pan
2017 - 130 Taps, 18 gallons, 2x4 Smokey Lake Maple continuous flow, 8'x12' sugarhouse.
2018 - (planning) 250 taps, 4x40 200GPH RO, 2x4 Smokey Lake Maple continuous flow.
I not certain at what percent you'll start getting sugar crystals. But if I had to take a shot in the dark I would say 70% would be too high and you probably would get them.
Sent from my SM-G935V using Tapatalk
2015 - 18 taps 1 Gallons, Turkey pan
2016 - 85 taps 5 Gallons, 2x4 Smokey lake maple continuous flow flat pan
2017 - 130 Taps, 18 gallons, 2x4 Smokey Lake Maple continuous flow, 8'x12' sugarhouse.
2018 - (planning) 250 taps, 4x40 200GPH RO, 2x4 Smokey Lake Maple continuous flow.
I pack mine at 66.8-66.9%. I do think that 70 will give lots of crystals in the bottom.
Dave Klish, I recently ordered a 2x6 wood fired evaporator from A&A Sheet Metal which I will be converting to oil fired
Now have solar, 2x6 finish pan, 5 bank 7x7 filter press, large water jacketed bottler, and tankless water heater.
Recently bought another Gingerich RO, this one was a 125, but a second membrane was added thus is a 250, like I had.
After running a 2x3, a 2x6, 3x8 tapping from 79 taps up to 1320 all woodfired, now I'm going to a 2x6 oil fired and a 200-425 taps.
I thought it had been precisely determined that 66.66666666666666666.......% was "perfect" and that 70 would be 3-1/3% too dense. I think that would cause crystals for sure.
CE
44° 41′ 3″ N
2019 -- 44 Red Maples - My home and sugarbush are for sale.
2018 -- 48 Red Maples, 7 gallons
2017 -- 84 Red Maples, 1 Sugar Maple, and 1 Silver Maple , 13 gallons
2016 -- 55 Red Maples, 8 gallons
2015 -- 15 Red Maples, 6 Birches - 3+ gallons maple syrup
An awning over my deck is my sugar shack.
An electrified kitchen sink and an electrified steam table pan are my evaporators.
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