Joemama474 said: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.
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