Syrup Viscosity
Is syrup viscosity always tied to Specific Gravity? If I tell you I have runny syrup you'll want to tell me I didn't take it far enough. If large sugar crystals form in my jars you'd think I took it too far. But I'm getting both in the same jar. Could it have anything to do with my crude methods? Because I use such a small pan (11" x 19") I am continually adding sap into the pan which holds a small amount of near syrup. Whatever sap goes in first spends a long time in the pan. I can't draw off like an evaporator, nor can I fit a reasonable batch in the pan at once. I know this is why my syrup is always dark, but could it also be why I get rock candy forming in thin syrup?
15-25 buckets and a Leader Half-Pint