maple syrup

pvtpublic · 03-05-2011, 02:50 PM

I'm tapping my maple trees for the first time, but what S.G. should I boil the sap down to?

Joemama474 · 03-05-2011, 03:19 PM

When I was a kid growing up in Wisconsin, the old men could do it by sight, or by tossing some in the snow. I don't know what the s.g. ought to be but I've read since that 7 degrees beyond the boil will get you "finished" syrup. Since the boil temp varies based on altitude, etc., the recommendation is to either boil water, to check the temp, or simply take a temp of your sap when it begins to boil. At 7 degrees beyond boiling, sufficient evaporation and caramelization should have taken place for you to have a light amber.

pvtpublic · 03-05-2011, 03:23 PM

Quote:

Originally Posted by Joemama474

When I was a kid growing up in Wisconsin, the old men could do it by sight, or by tossing some in the snow. I don't know what the s.g. ought to be but I've read since that 7 degrees beyond the boil will get you "finished" syrup. Since the boil temp varies based on altitude, etc., the recommendation is to either boil water, to check the temp, or simply take a temp of your sap when it begins to boil. At 7 degrees beyond boiling, sufficient evaporation and caramelization should have taken place for you to have a light amber.

Thanks, and go Pack by the way.

olsond · 03-05-2011, 03:23 PM

I'm cooking down my sap right now. I just go by site/viscosity when it looks/feels like syrup it's done. It really doesn't have to be rocket science... and you'll get great syrup!

pvtpublic · 03-05-2011, 09:42 PM

Ok, thanks