We have been using a grader for the first time this year, the Hanna digital grader. I read some threads on here on the grader, it's +/- 4% accuracy, and thoughts on it. In order to minimize variables, we are opting to test the syrup at room temperature. My wife, who has a degree in chemistry, says variations in room temperature (say 72 instead of 77) isn't going to cause that much of a difference when the math is all done with the rounding and such. She did the bottling last night, taking the average of three tests (again, using her chemistry training). She had one test at 74% and two at 75%. So doing all the math it is 74.666666%, rounding it to 75%, or just at the lower level of Golden. Our first batch a few days ago read 74% light transmittance, just missing Golden. Seems a bit odd, perhaps, that our second batch is higher than the first in regards to light transparency but it does fall in the +/- 4% range. Either we have bottled all Amber or all Golden so far.
For those of you who use the Hanna digital grader, what do you do for the grading when it is on the border? Do you also taste the syrup to determine if it is a delicate or rich taste since the grading also has taste (flavor)? Here in Michigan it is not required by law to grade the syrup but we are opting to do this.