It seems to me there's always an advantage to drawing off heavy. Like you say, it so easy to add a bit of water at canning temp vs. re-boiling thin syrup and making more sugar sand. Almost a no brainer. Great video guys!
Yes it does! And we also share his cell phone number, his address, and his personal schedule with the purchase of every single one. It's the least we can do!
Great video and I love Jimmy’s explanations on everything!! One question I have is: Jimmy says he draws off at different marks every time because of barometric pressure, etc. How does he know what mark to draw off at each time? Does he get the boiling temp up to 7 past boiling then do a test with the MC and Hydrometer then determine if he needs more/less product (lighter or heavier) to come out of the front pan? Also, does he calibrate the analog thermometer each time he fires up the evaporator? Thanks again!
Generally, as you get experience making syrup, you'll calibrate the analog thermometer less and less. It's far easier to check the density of the syrup coming off the pan with a hydrometer, and then determine the mark at which you should draw off next time. That's how I dial myself in each day and how Jimmy does it too.
@@SmokyLakeMaple HAHAHA….I am still a rookie going into my 4th year with an evaporator and still learning. So if I’m reading this correctly, your first draw off of the day will determine where that mark should be? If say for example my first draw off of the day is at 7 above (as a baseline), and my MC is reading 61 and my hydrometer is floating at 59, then i need to boil it more, correct? And on the opposite side, if my MC is reading 61 and my hydrometer is floating at 62, then i should open the valve a little to get more lighter syrup in the pan and drawing off. And the ultimate goal on the first draw of the day is to get the MC and the hydrometer to match, then that will determine the mark on the analog as to where it needs to be that day for drawing off….or even a little higher so that there is a 1-2 number difference between the MC and the hydrometer. And the hydrometer being the heavier number vs the MC.
@@lanceh543 Jimmy happens to be drawing off into a vintage stainless steel milk can which is commonly found on dairy farms. Wisconsin is the dairy state, you know!
Good to see Jimmy onboard, now a video on finishing and how to correct density pls
Here you go. ruclips.net/p/PLsO8xH7AiVwrZKnVFmXm7A9M_u4a3mOBT
@@SmokyLakeMaple excellent, thanks
I feel like such a freeloader- I’ve learned so much from your videos, thanks for sharing your expertise
It seems to me there's always an advantage to drawing off heavy. Like you say, it so easy to add a bit of water at canning temp vs. re-boiling thin syrup and making more sugar sand. Almost a no brainer.
Great video guys!
Thank you!
Nice draw! Looks like great color! Hope you all had a great season! Loved my pan you all made for me! Thanks again all of you!
Thank you DC Fix!! We love you!
We also use the beer to gallon ratio
Does a purchase of an evaporator from you guys, come with Jimmy helping use it the 1st time....?
Yes it does! And we also share his cell phone number, his address, and his personal schedule with the purchase of every single one. It's the least we can do!
Thankyou for this video! What type of filter are you using and how many gallons does it typically handle at one time?
Great video and I love Jimmy’s explanations on everything!! One question I have is: Jimmy says he draws off at different marks every time because of barometric pressure, etc. How does he know what mark to draw off at each time? Does he get the boiling temp up to 7 past boiling then do a test with the MC and Hydrometer then determine if he needs more/less product (lighter or heavier) to come out of the front pan? Also, does he calibrate the analog thermometer each time he fires up the evaporator? Thanks again!
Generally, as you get experience making syrup, you'll calibrate the analog thermometer less and less. It's far easier to check the density of the syrup coming off the pan with a hydrometer, and then determine the mark at which you should draw off next time. That's how I dial myself in each day and how Jimmy does it too.
@@SmokyLakeMaple HAHAHA….I am still a rookie going into my 4th year with an evaporator and still learning. So if I’m reading this correctly, your first draw off of the day will determine where that mark should be? If say for example my first draw off of the day is at 7 above (as a baseline), and my MC is reading 61 and my hydrometer is floating at 59, then i need to boil it more, correct? And on the opposite side, if my MC is reading 61 and my hydrometer is floating at 62, then i should open the valve a little to get more lighter syrup in the pan and drawing off. And the ultimate goal on the first draw of the day is to get the MC and the hydrometer to match, then that will determine the mark on the analog as to where it needs to be that day for drawing off….or even a little higher so that there is a 1-2 number difference between the MC and the hydrometer. And the hydrometer being the heavier number vs the MC.
So if my water is boiling at 213F on a given day, does that mean I should draw off at 8F ?
So a divided pan finishes the syrup right in the pan, not having to finish in separate pan is that correct?
That is correct, that is the main purpose for them. This also makes filtering much easier as you can deal with it at a manageable rate.
@@SmokyLakeMaple Whats the container that's going into?
@@lanceh543 Jimmy happens to be drawing off into a vintage stainless steel milk can which is commonly found on dairy farms. Wisconsin is the dairy state, you know!
@@funangela I assumed that's what it was. Thank you!