I struggle with heating for bottling. I try to never go higher than 185, I bottle in glass. I know, unfortunately, I'm still making sugar on the bottom of my pan. I'd love a water jacketed bottling set up but I'm a small(?about 30 gallons of syrup this year) hobby bottler and don't know if I can afford the set up. Has anyone ever used a Sous Vide element to heat their syrup to exact temp? I don't own one but I know what they are and think they would be very helpful in my plight to get the right temp without producing sugar.
Thanks