Thank you for such a simple explanation. My refractometer came in the mail the other day after I broke two hydrometers! I tested a bottle of last year's syrup and despite being the sweetest, maple-eeist, stuff I have ever made, it only read 52 brix! I keep this bottle refrigerated and I really hope the liquid was simply too cold to give a good reading. So far, everyone who has tasted my product loves it. I'm actually on the west coast and maybe Big Leaf Maple is a bit different, I don't know. The stuff reached 219F on the stove for some time!
Great information, I just did 45 litres of maple syrup on my stove in small batches of 7-10 litres, I used a digital thermostat to get between 219-220 give or take a few points of a degree. Worked out great.
@@PracticalMechanic sure was, had about 2 ft of snow on the ground when I started, made it almost impossible to walk in, I used my sled to collect with two 14 gal jugs in the carrier, collecting about 60-80 gallons of sap per day on average, from 110 spiles, I’m serious looking at making reverse osmosis system for next season, to cut down on the boiling time.
Yup, I can confirm my grandmother born in the late 1800s always reached in the cupboard for her refractometer to make syrup and the hoard of preserves in the root cellar.
Thanks for this video. On my 3rd year of hobby syrup making (Covid hobby). This is the first year I've used a thermometer AND a refractometer on my syrup. I think I was probably a bit underdone the first couple years, but following your process (although not rocket science) helped me out a lot and made me feel more confident about my syrup actually being syrup. Thanks for the quick, informative and to the point video!!!
Glad it was helpful! I too, like the accuracy that the refractometer provides! Gives me confidence that I'm actually making "official" maple syrup. Happy Sugaring! 👍
I'm also a covid hobbyist in the Pacific Northwest. Originally I calibrated my batch with math; 40 litres in, one litre out. I'm hoping these instruments will help me streamline my process.
That's so cool! I do think it will help with the process. Even within maple species (sugar maple, red maple, silver maple, etc...) the sugar content can vary by up to several percent, so it can be nice to have a reference measurement. As you gain experience, you can start to tell when the syrup is done by the size and consistency of the boiling bubbles! All the best! 👍 By the way, if you have time, check out the How to Make Maple Syrup Podcast! open.spotify.com/show/3vUkuL8vXFaXPH0xU5xD70
Hey, sugar maker here. The old timer method as you mentioned, is to dip the end of a maple scoop into the liquid and lift it up straight. A metal spatula or spoon works well too. Watch how the syrup drips off of the surface. The closer it gets to syrup, the longer that drip will become to the point where it will stream off and stop with very little to no drips. The hydrometer and refractometer are great for monitoring and confirming when you have syrup.
I should’ve also pointed out the fragility and inaccuracy of Hydrometers. They are calibrated for use at 60°F. The “hot“ measurement line is just an estimation. I draw off my evaporator using the old timer method and then after it cools, measure it with the hydrometer. I will typically land somewhere around 65 brix, give or take a point, which gives me some margin of error for when reheating and dialing it in before bottling.
I tried the candy thermometer and it is no way accurate enough. I then tried a digital thermometer. It seemed to fluctuate a ton. I just ordered the refractometer. I have one for beer/wine but only goes to 1.130 ish. Refractometer for brewing is amazing as well. For how much work goes into making maple syrup I want to know for sure it is in the proper sugar range, as too high is just as bad.
So it's "done" when it reaches 219⁰F but then you have to continue boiling until the sugar concentration is 66%? Is the temperature just a guide but the concentration is the same for everyone?
Yes. Use the temperature as a guide. The finished temperature can vary based on atmospheric conditions such as barometric pressure. Also, many candy thermometers may not have the needed level of accuracy, so consider it a rough estimate , then use a refractometer or hydrometer to measure the sugar content more accurately.
I've spent far too much money on thermometers that have all been way off accuracy. Even a few from CDL that supplies the maple industry. A refractometer isn't the only way but it's way more accurate than a cheesy Made in China thermometer.
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Maple Syrup Refractometer: amzn.to/3pdvTri
Thanks for watching and please give a thumbs up!
I love maple syrup 🍁🍁🍁
Right on, me too!
Thank you for such a simple explanation.
My refractometer came in the mail the other day after I broke two hydrometers!
I tested a bottle of last year's syrup and despite being the sweetest, maple-eeist, stuff I have ever made, it only read 52 brix!
I keep this bottle refrigerated and I really hope the liquid was simply too cold to give a good reading.
So far, everyone who has tasted my product loves it. I'm actually on the west coast and maybe Big Leaf Maple is a bit different, I don't know. The stuff reached 219F on the stove for some time!
Great information, I just did 45 litres of maple syrup on my stove in small batches of 7-10 litres, I used a digital thermostat to get between 219-220 give or take a few points of a degree. Worked out great.
Wow, that's a great season!
@@PracticalMechanic sure was, had about 2 ft of snow on the ground when I started, made it almost impossible to walk in, I used my sled to collect with two 14 gal jugs in the carrier, collecting about 60-80 gallons of sap per day on average, from 110 spiles, I’m serious looking at making reverse osmosis system for next season, to cut down on the boiling time.
Right on! I'd like to try RO as well; it's a good idea. Even doubling the sugar content should cut the boiling time in half.
Yup, I can confirm my grandmother born in the late 1800s always reached in the cupboard for her refractometer to make syrup and the hoard of preserves in the root cellar.
So cool; a time-honored tradition! Thanks for sharing, and all the best to you! 👍
Thanks for this video. On my 3rd year of hobby syrup making (Covid hobby). This is the first year I've used a thermometer AND a refractometer on my syrup. I think I was probably a bit underdone the first couple years, but following your process (although not rocket science) helped me out a lot and made me feel more confident about my syrup actually being syrup. Thanks for the quick, informative and to the point video!!!
Glad it was helpful! I too, like the accuracy that the refractometer provides! Gives me confidence that I'm actually making "official" maple syrup. Happy Sugaring! 👍
I'm also a covid hobbyist in the Pacific Northwest. Originally I calibrated my batch with math; 40 litres in, one litre out.
I'm hoping these instruments will help me streamline my process.
That's so cool! I do think it will help with the process. Even within maple species (sugar maple, red maple, silver maple, etc...) the sugar content can vary by up to several percent, so it can be nice to have a reference measurement. As you gain experience, you can start to tell when the syrup is done by the size and consistency of the boiling bubbles!
All the best! 👍
By the way, if you have time, check out the How to Make Maple Syrup Podcast!
open.spotify.com/show/3vUkuL8vXFaXPH0xU5xD70
Very concise. I like it.
Glad it was helpful!
Very helpful! Thank you
You're welcome, glad it helped! Happy sugaring!
Hey, sugar maker here. The old timer method as you mentioned, is to dip the end of a maple scoop into the liquid and lift it up straight. A metal spatula or spoon works well too. Watch how the syrup drips off of the surface. The closer it gets to syrup, the longer that drip will become to the point where it will stream off and stop with very little to no drips. The hydrometer and refractometer are great for monitoring and confirming when you have syrup.
Thanks, sugar maker! Great explanation; it helps to have another way of knowing when syrup is done!
I should’ve also pointed out the fragility and inaccuracy of Hydrometers. They are calibrated for use at 60°F. The “hot“ measurement line is just an estimation. I draw off my evaporator using the old timer method and then after it cools, measure it with the hydrometer. I will typically land somewhere around 65 brix, give or take a point, which gives me some margin of error for when reheating and dialing it in before bottling.
Good point.
Sounds like a method developed over time based on years of experience!
I tried the candy thermometer and it is no way accurate enough. I then tried a digital thermometer. It seemed to fluctuate a ton. I just ordered the refractometer. I have one for beer/wine but only goes to 1.130 ish. Refractometer for brewing is amazing as well. For how much work goes into making maple syrup I want to know for sure it is in the proper sugar range, as too high is just as bad.
I totally agree. Good luck, and hope you get lots of syrup this year! 👍
Great video
Thanks!
So it's "done" when it reaches 219⁰F but then you have to continue boiling until the sugar concentration is 66%? Is the temperature just a guide but the concentration is the same for everyone?
Yes. Use the temperature as a guide. The finished temperature can vary based on atmospheric conditions such as barometric pressure. Also, many candy thermometers may not have the needed level of accuracy, so consider it a rough estimate , then use a refractometer or hydrometer to measure the sugar content more accurately.
Thanks!
Welcome!
I've spent far too much money on thermometers that have all been way off accuracy. Even a few from CDL that supplies the maple industry. A refractometer isn't the only way but it's way more accurate than a cheesy Made in China thermometer.
Agreed