Question about crystalized syrup

[Andy VT]

When over-density syrup crystalizes, does the remaining liquid approach correct density, and when it does, tend to stop crystalizing?

[Brian]

Re heat the syrup to 185-190 f. Once the proper density is reached by adding water ect, the sugar crystals will stop growing. The cyrstals in the syrup will turn back into syrup. The good thing is heavy syrup will never mold in the drum.
I hope this answered your question.

[Andy VT]

Thanks! More was wondering what would happen if you didn't correct. I suppose I'm assuming its only slightly over spec. Would it crystalize a little and then stop, or would it eventually crystalize entirely. More of a curiosity question than practical, but I think the practical aspect is, if there is crystalization in the bottom of a jar, could you pour off the liquid and that liquid be more in spec. Are the crystals taking sugar from the liquid.

[Brian]

It will keep crystalizing. The heavyer it is, the faster the sugar crystals grow. In time it will be one big solid block of sugar.

[maple flats]

I guess in theory at some point it will stop crystalizing, but get the proper test equipment and learn how to use it. Whenever you make over density syrup you get less volume of syrup.
Just as an example, I recently opened a barrel of recently packed syrup, reheated it in my finisher, to about 195F, pumped it thru my filter press into my water jacketed bottler. Then I rechecked the density usung a Murphy Cup. It was 1.5 points too dense. I added almost 3 qts of distilled water in and blended it before upon retesting the density was correct. The Distilled water cost me $1.79 a gallon, but I got 3 qts more syrup (from a batch of about 14 gal of syrup. The distilled water at under $2 got me 3 qts more syrup at over $20 a qt, or actually $69 more syrup. I still sell qts at $23 each, and I could likely get $25 a qt if I raised the price, but i;m barely above the middle of what the local market is.