Originally Posted by
Willen
7F above the boiling point of water is a pretty good rule. Boil a pot of water each day and adjust your target, as it will change with atmospheric pressure changes.
Better is a float cup and hydrometer. Put it in slow so you don’t drop it. Keep it clean between tests - I keep a Thermos full of hot clean water to store it in, keeps it clean, hot and safe from breakage.
Thanks, the thermos is a good idea I had not thought of.
I have a float cup and a hydrotherm, a refractometer and three different thermometers. The SapTapApp provides the temperature for syrup based on your elevation and the current barometric pressure. Right now it would be: 218.03°. I will just use the thermometers to let me know when I am getting close and will rely on the hydrotherm and refractometer to nail it down. I will be happy with 66.9 or 67 Brix.
(On a side note, I lived in Milton for 13 years and my wife was born and raised there.)
Last edited by Swingpure; 03-12-2022 at 11:19 PM.
2022 - 5 pan block arch - 109 taps, 73 on 3/16 lines, 36 on drops into 5 gallon pails.
930 gallons boiled, 109 L (28.8 gals) of delicious syrup made.
DYI Vacuum Filter
2023 - 170 taps, mostly on lines, 1153 gallons boiled, 130 L (34.34 gals) of delicious syrup made, on a 2x4 divided pan and base stack, 8” pipe, on a block arch that boiled at a rate of 13 gallons per hour.
2024 - made 48 L, December to March, primarily over two fire bowls.
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