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Thread: Heavy Syrup

  1. #1
    Join Date
    Apr 2011
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    Fayston, Vt
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    121

    Default Heavy Syrup

    I had a boil over and used a prefilter only. I was not ready to use my finish filter set up. I have 3/4 gallon to finish.
    The cold test is 73 Brix and today hope to final filter with orlon/Synthetic cone filter with couple prefilter.
    I have read about distilled water added to it.
    Will this need to be boiled to 218*. Was this boil over above this temperature?
    Would bring to boil and add distilled water be enough to do final filter and then be able to bottle?
    2020 same
    2019 RB10 26 taps
    2018 RO Bucket RB5 taps 20, leg tank in shed w/2 5/16
    2017 18 taps
    2016 20 taps
    2015 21 taps
    2014 30 2 gravity line, 2 hotel pan concrete arch 35 g leg tank
    2013 LP hook up in shack buckets 12 taps
    2 burner cook top 2012 finisher on a bbq tanks
    2011 rookie 2+ gal
    8 taps w/ milk jugs
    turkey cooker
    50-60 up back maybe

  2. #2
    Join Date
    Mar 2017
    Location
    Canton, Maine
    Posts
    65

    Default

    I normally use permeate from the RO for heavy syrup so distilled is the same idea. Sap works fine as well just make sure it's clean if you add it after filtering. You need to heat it up to bottle but boiling isn't necessary in my opinion, just be sure you mix it well and adjust accordingly on your hydrometer for the temperature the syrup is at.
    Road's End Farm - Starting small with no end in sight!

  3. #3
    Join Date
    Feb 2013
    Location
    Caledon, Ontario
    Posts
    1,927

    Default

    If my syrup is heavy I add boiled distilled water until it is the right density. In fact, I am doing that tonight with my last two batches.
    ~ 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



  4. #4
    Join Date
    Apr 2006
    Location
    Alaska (Minnesota For Sugaring)
    Posts
    290

    Default

    Quote Originally Posted by to100 View Post
    I had a boil over and used a prefilter only. I was not ready to use my finish filter set up. I have 3/4 gallon to finish.
    The cold test is 73 Brix and today hope to final filter with orlon/Synthetic cone filter with couple prefilter.
    I have read about distilled water added to it.
    Will this need to be boiled to 218*. Was this boil over above this temperature?
    Would bring to boil and add distilled water be enough to do final filter and then be able to bottle?
    You don't need to bring it to boil again.

    I would avoid heating very heavy syrup like that until it has been thinned first.

    I would add water (I don't think distilled is necessary) until it is the correct brix (make sure to adjust for temperature) then heat it until about 200 degrees, filter it, then can it ASAP.

  5. #5
    Join Date
    Jan 2006
    Location
    Oneida NY
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    10,922

    Default

    I always add permeate, clean sap, almost syrup or distilled water. You could also add water if it is rather soft but not softened. Bottled spring water is another option.
    Yesterday when I tested a batch being put into a barrel, I actually had to mix 2 whole gal. of permeate and blend it in well before putting it in the 26.5 gal barrel. Must be the barometric pressure changed and I failed to recheck, making the auto draw open at a too dense temperature. I'll check more often to minimize that. It doesn't hurt anything but it just takes time to adjust the density.
    Dave Klish about 400 taps, down from much more. Will hold about the same for 2021
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  6. #6
    Join Date
    Apr 2011
    Location
    Fayston, Vt
    Posts
    121

    Default

    Thanks for info, condfirmed what I thought to do.

    Now it is light 65 Brix. I had added some light near that bottomed out in the cup at -50 Brix.
    One ladle full, stir, test @60*. I did this twice then it jumped up. Next I slowly heated up to 150* and
    Waiting for it to cool down tonight to test again. I did not bring to a boil.
    Any suggestions?
    Thanks
    2020 same
    2019 RB10 26 taps
    2018 RO Bucket RB5 taps 20, leg tank in shed w/2 5/16
    2017 18 taps
    2016 20 taps
    2015 21 taps
    2014 30 2 gravity line, 2 hotel pan concrete arch 35 g leg tank
    2013 LP hook up in shack buckets 12 taps
    2 burner cook top 2012 finisher on a bbq tanks
    2011 rookie 2+ gal
    8 taps w/ milk jugs
    turkey cooker
    50-60 up back maybe

  7. #7
    Join Date
    Apr 2011
    Location
    Fayston, Vt
    Posts
    121

    Default

    I did a test again Thursday morning with same results.
    What should I do next?
    2020 same
    2019 RB10 26 taps
    2018 RO Bucket RB5 taps 20, leg tank in shed w/2 5/16
    2017 18 taps
    2016 20 taps
    2015 21 taps
    2014 30 2 gravity line, 2 hotel pan concrete arch 35 g leg tank
    2013 LP hook up in shack buckets 12 taps
    2 burner cook top 2012 finisher on a bbq tanks
    2011 rookie 2+ gal
    8 taps w/ milk jugs
    turkey cooker
    50-60 up back maybe

  8. #8
    Join Date
    Apr 2006
    Location
    Alaska (Minnesota For Sugaring)
    Posts
    290

    Default

    I think a thorough mixing before retesting is important. I usually test and thin a mostly full five gallon bucket at a time. The way I do it is to pour into another bucket, and then back into the first.

    You can test the brix at any temperature if you use an adjustment chart.

    If it's too thin now, you can save it to mix with a slightly heavy future batch, or boil it down more.

  9. #9
    Join Date
    Apr 2011
    Location
    Fayston, Vt
    Posts
    121

    Default

    My lucky stars where out at last night’s boil was heavy and blended both to a perfect Brix.
    Should I filter with wool or synthetic cone? I have only used cone prefilter. There was the usual dark waxy sediment at the bottom of pot. I just went to town and I decided to filter, which you do before canning.
    Thanks
    Last edited by to100; 03-29-2019 at 03:23 PM.
    2020 same
    2019 RB10 26 taps
    2018 RO Bucket RB5 taps 20, leg tank in shed w/2 5/16
    2017 18 taps
    2016 20 taps
    2015 21 taps
    2014 30 2 gravity line, 2 hotel pan concrete arch 35 g leg tank
    2013 LP hook up in shack buckets 12 taps
    2 burner cook top 2012 finisher on a bbq tanks
    2011 rookie 2+ gal
    8 taps w/ milk jugs
    turkey cooker
    50-60 up back maybe

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