Embarrassed moment for a “still a newbie”, as I’m reading this and learning more than I knew about using a hydrometer. I always use one to determine when I drawoff, but I’ve only used the top red line (32 Baume / 65.8 brix), and I’m seeing here that all of you boil well past that, so my syrup is thin in comparison. I’d like to understand that. It always struck me as obvious that such a clear indicator as a red line would mean “Syrup”. Is the red line just a starting point, like a minimum acceptable for syrup? Is it just personal preference beyond that? Unless you’re selling in Canada where 66.5 is required? And why would you go beyond that - again just personal preference?
Lifelong learner
2022 is season 7
2016: 20 taps on buckets, 4 gallons on a borrowed 2x3.
2017: 32 taps on buckets, 8 gallons of syrup, on a "loaner" Lapierre 19x48.
2018: 80 taps. First time tubing. New 10x12 sugar shack, Lapierre 2x5. Made 17 gallons
2019: 100 taps. 22 gallons. Added a small RO 50 gph.
2020: 145 taps, 30 gallons, sold half. Murphy cup is a great addition.
2021: tapped Feb 23, 150 taps, 35 gallons.
2022: 200 taps. I lost 50, added 100. Having fun but short season?