Originally Posted by
Ntatar
Cooked till it was 219 degrees on a 5" digital food thermometer
-NT
That alone is definitely not sufficient to know you're at syrup. In fact, I have never had a batch that was done when my thermometer (it's a good digital thermometer) first hit 219. If you know what to look for, you can make good syrup by a combination of going 7.1 degrees over boiling point of water at that specific time/location, plus a sheeting test. Otherwise, a hydrometer plus a thermometer will get you there.
Cheers,
Gabe
2016: Homemade arch from old wood stove; 2 steam tray pans; 6 taps; 1.1 gal
2017: Same setup. 15 taps; 4.5 gal
2018: Same setup. Limited time. 12 taps and short season; 2.2 gal
2019: Very limited time. 7 taps and a short season; 1.8 gals
2020: New Mason 2x3 XL halfway through season; 9 taps 2 gals
2021: Same 2x3, 18 taps, 4.5 gals
2022: 23 taps, 5.9 gals
2023: 23 taps. Added AUF, 13.2 gals
2024: 17 taps, 5.3 gals
All on buckets