canning syrup

[eastky]

To start off, this is my 2nd year, made a little over 6 gal's last year and I canned it in Quart jars, and the best I could tell it was a 66.9 brix and it is all keeping fine.
This year I have a Murphy cup, will make it a lot easier, my big question is, does it hurt to be a little heavy on the brix, will it still store ok, I don't sell, just for personal use and give to family

[Kh7722]

To start off, this is my 2nd year, made a little over 6 gal's last year and I canned it in Quart jars, and the best I could tell it was a 66.9 brix and it is all keeping fine.
This year I have a Murphy cup, will make it a lot easier, my big question is, does it hurt to be a little heavy on the brix, will it still store ok, I don't sell, just for personal use and give to family

Better to be a little heavy on density than light. If too heavy, only issue is that it may crystallize on the bottom of the container.
Good luck!

[sublime68charger]

Better to be a little heavy on density than light. If too heavy, only issue is that it may crystallize on the bottom of the container.
Good luck!

yep and if it does that you then have some Maple rock candy.

[maple flats]

eastky, you asked about bottling a little heavy, you need to know what a little heavy means. The Murphy cup is a great tool, however if it reads 2 full points heavier than what the Murphy cup says it should, you will definitely end up with sugar crystals in the bottom of the container. The murphy cup , if matched correctly will result in 66.9% sugar, 67-67.1 is fine, 68.9 is a little too high. Some people will think there is broken glass in the bottom, that is sugar that settled out, good to eat, but you could have made more syrup rather than going over density. To correct it, just add good potable water, or distilled water or sap very slowly, blend it in and test. If adding sap the syrup being tested must be at 180+.
As I repack a SS barrel into retail containers, if it tests high, I add distilled water. Sometimes it only needs a pint or 2, other times almost a gal. I really like the occasional time it needs a gal or almost a gal, the distilled water costs far less than my retail for syrup. In my case, I do 14-15 gal batches at a time, adding a gallon increases my profit nicely.

[eastky]

eastky, you asked about bottling a little heavy, you need to know what a little heavy means. The Murphy cup is a great tool, however if it reads 2 full points heavier than what the Murphy cup says it should, you will definitely end up with sugar crystals in the bottom of the container. The murphy cup , if matched correctly will result in 66.9% sugar, 67-67.1 is fine, 68.9 is a little too high. Some people will think there is broken glass in the bottom, that is sugar that settled out, good to eat, but you could have made more syrup rather than going over density. To correct it, just add good potable water, or distilled water or sap very slowly, blend it in and test. If adding sap the syrup being tested must be at 180+.
As I repack a SS barrel into retail containers, if it tests high, I add distilled water. Sometimes it only needs a pint or 2, other times almost a gal. I really like the occasional time it needs a gal or almost a gal, the distilled water costs far less than my retail for syrup. In my case, I do 14-15 gal batches at a time, adding a gallon increases my profit nicely.

Thanks for the info, I wasn't sure how much over 66.9 was too much, I have it in the refrigerator, so I will mix it in with the next batch and get it all to 66.9 before I bottle.

[wnybassman]

I typically draw off the evaporator about 2 points heavy as well. Easier to bring it back down to syrup while finishing than the other way around. Plus, if it is a couple weeks or more between finishing/bottling sessions, I feel a little heavier should keep better than a little light. That's just my opinion though.

[Openwater]

I noticed some crystals in the bottom of some of my bottles from last year. Probably got a little heavy while re-heating in the "bottling pot".
So what are the dangers/effects of bottling a little lite? Say 65.5 or 66.0?

[eastky]

I just had my first boil of the year yesterday, had about 160 gal of sap, got my pan sweetened and had 1 small syrup draw before I ran out of sap and it was about 2 points heavy, I have it in the frig, so I will wait till I get more and then get it all to 66.9. Thanks for the advice