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Thread: granulated sugar

  1. #11
    Join Date
    Jan 2011
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    Kirschnerville, NY
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    459

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    The first key is to do a batch only large enough for your mixer ( hand, or electric) to be able to stir with out stalling or slowing.
    I generally am not in the 260’s. My sugar temp normally begins in the 270’s and goes up from there.
    A digital barometer is a very hand piece of equipment. Many times when I’m doing multiple batches and my dehumidifier isn’t able to maintain the same humidity my boiling point and finish temp will rise.
    A mechanical sift is also a very good investment. Either an electric or hand held that can be used with a cordless drill. The key here is to sift after the granular cools a little.
    Oh when stirring I make sure to stir until all steam has left the bowl while mixing.
    I geerally do 2-3 gallon batches (mainly 3’s) but I have modified my Hobart that is has 3hp 3phase motor that’s gets converted to 1 phase with a vfd. For these larger batches you need the power to keep the stir going.
    Jake Moser
    Moser's Maple

    2 beautiful little girls
    1 wife that's become her mother

    www.facebook.com/mosersmaple

  2. #12
    Join Date
    Jan 2014
    Location
    Merrill,Wisconsin
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    197

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    I used to use a kitchen aide mixer to make my sugar but recently out grow it. I'am currently using a hobart mixer and take my syrup to 260-265 degrees. The sugar comes out beautiful every time with very few lumps. I then take and spread it out on large baking sheets and let it dry out on a rack. I have a dehumidifier that i set at 30% and it kicks on and off as needed.

  3. #13
    Join Date
    Feb 2013
    Location
    Elsie mi
    Posts
    62

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    How long does it take in the mixer to turn to sugar.
    25 years sugaring
    2018 191taps. Made 80 gallons
    Two taps to a 5 gallon bucket roadside trees.
    A retired dad to hump buckets and do most of the boiling the great wife that let's me spend lots of time and money.
    New Smokey lake 2×6 raised flue SSR on my own version of the silverplate arch.
    2019 new hood and new preheater concept.
    Shooting for 300 taps

  4. #14
    Join Date
    Jan 2010
    Location
    Covington, New York
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    1,453

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    My 1/2 gallon batches take about 5 to 10 minutes.
    Noel Good
    1998 to 2009: 15 taps on buckets, scavenged fire pit and pans
    2010: New 2x4 SS flat pan w/preheater
    2015: New to me Lapierre 18x60 raised flue, new shack, new everything!! 59 taps 23.75 gallons made
    2016: 85 taps 19 gallons
    2017: Purchased 2.5 acres and tubed half with 3/16. 145 taps total 49.25 gallons made
    2018: 200 taps (162 on 3/16ths 38 on buckets) New NextGen RO 63 gallons made
    www.wnybass.com

  5. #15
    Join Date
    Feb 2013
    Location
    Elsie mi
    Posts
    62

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    These temps are accurate?
    Will a lower temp give a lighter color?
    Just poured it in the mixer. fingers crossed.
    I think it's working. It had better hurry up if my wife sees me using her kitchen aid she'll..... I wont be able to type any more lol.
    Is there a good digital thermometer that's cheep i can get.
    Ok definitely not 5-10 minutes. It's like peanut butter and pretty moist yet but real grainy. I heated it to 270 .
    Last edited by Woody77; 01-13-2019 at 08:12 PM. Reason: Additional info
    25 years sugaring
    2018 191taps. Made 80 gallons
    Two taps to a 5 gallon bucket roadside trees.
    A retired dad to hump buckets and do most of the boiling the great wife that let's me spend lots of time and money.
    New Smokey lake 2×6 raised flue SSR on my own version of the silverplate arch.
    2019 new hood and new preheater concept.
    Shooting for 300 taps

  6. #16
    Join Date
    Feb 2013
    Location
    Elsie mi
    Posts
    62

    Default

    I don't think it's working. Could I have mixed two slowly and it cooled down to much to dry out.
    So what's my next step wet it down and re boil or put it in the oven and then food processor?
    Boy I feel dumb lol.
    25 years sugaring
    2018 191taps. Made 80 gallons
    Two taps to a 5 gallon bucket roadside trees.
    A retired dad to hump buckets and do most of the boiling the great wife that let's me spend lots of time and money.
    New Smokey lake 2×6 raised flue SSR on my own version of the silverplate arch.
    2019 new hood and new preheater concept.
    Shooting for 300 taps

  7. #17
    Join Date
    Jan 2010
    Location
    Covington, New York
    Posts
    1,453

    Default

    I've only made it a handful of times, but I've never had it not work. I take to 264º. Hotter should turn it to something other than what you got. Hope you didn't let it harden in the pan lol
    Noel Good
    1998 to 2009: 15 taps on buckets, scavenged fire pit and pans
    2010: New 2x4 SS flat pan w/preheater
    2015: New to me Lapierre 18x60 raised flue, new shack, new everything!! 59 taps 23.75 gallons made
    2016: 85 taps 19 gallons
    2017: Purchased 2.5 acres and tubed half with 3/16. 145 taps total 49.25 gallons made
    2018: 200 taps (162 on 3/16ths 38 on buckets) New NextGen RO 63 gallons made
    www.wnybass.com

  8. #18
    Join Date
    Feb 2013
    Location
    Elsie mi
    Posts
    62

    Default

    No worries it's not hardening at all.
    25 years sugaring
    2018 191taps. Made 80 gallons
    Two taps to a 5 gallon bucket roadside trees.
    A retired dad to hump buckets and do most of the boiling the great wife that let's me spend lots of time and money.
    New Smokey lake 2×6 raised flue SSR on my own version of the silverplate arch.
    2019 new hood and new preheater concept.
    Shooting for 300 taps

  9. #19
    Join Date
    Jan 2010
    Location
    Covington, New York
    Posts
    1,453

    Default

    Definitely sounds like the thermometer is off a bit. When it starts to turn after 5 to 10 minutes of mixing, mine goes from thick liquid to a pasty peanut buttery substance to sugar in about 45 seconds with a big burst of steam.
    Noel Good
    1998 to 2009: 15 taps on buckets, scavenged fire pit and pans
    2010: New 2x4 SS flat pan w/preheater
    2015: New to me Lapierre 18x60 raised flue, new shack, new everything!! 59 taps 23.75 gallons made
    2016: 85 taps 19 gallons
    2017: Purchased 2.5 acres and tubed half with 3/16. 145 taps total 49.25 gallons made
    2018: 200 taps (162 on 3/16ths 38 on buckets) New NextGen RO 63 gallons made
    www.wnybass.com

  10. #20
    Join Date
    Feb 2013
    Location
    Elsie mi
    Posts
    62

    Default

    Well this is definitely like making candy. You win some you lose some. A cookie sheet and two trips to the oven finally got mine to sugar. Definitely needed a better thermometer.
    Thanks for all the advice y'all.
    25 years sugaring
    2018 191taps. Made 80 gallons
    Two taps to a 5 gallon bucket roadside trees.
    A retired dad to hump buckets and do most of the boiling the great wife that let's me spend lots of time and money.
    New Smokey lake 2×6 raised flue SSR on my own version of the silverplate arch.
    2019 new hood and new preheater concept.
    Shooting for 300 taps

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