My wife and I are just weekend sugarbushes. We learned a lot from last year to this year. With that said we stop our finishing by temp alone. This has been a crap shoot at best. Most of the time we end up with good syrup consistency but sometimes it is cloudy and sometimes is is perfectly clear. We do the same routine on each batch so I am a little stumped. The only thing I can think of is the cloudy batches we are actually finishing a little to long. Any suggestions?