|
Syrup Density
Maine law requires maple syrup to be evaporated to a density greater than
66% Brix at 68 ° F. Various instruments can be used to check the density:
hydrometers, hydrotherms, refractometers and light transmittance meters. For
best results, know how the instrument works and how to protect its accuracy.
 Low
Density Syrup
The principal causes of low density syrup are:
-
Not making an adjustment of
syrup temperature when checking density with a hydrometer.
-
Using an inaccurate
hydrometer.
-
Inaccurate adjustment of
heavy density syrup.
-
Steam condensing on surfaces,
and running into the last containers of syrup to be packed. The last syrup
in the tank should not be canned unless checked carefully for proper
density.
REMEMBER!
Low density syrup is
ILLEGAL.
Density Check at Draw-Off
Use a deep container of small diameter
(hydrometer cups are convenient) so that the hydrometer may be floated
immediately after each drawoff.
Lower the hydrometer gently. Be sure that the hydrometer
does not touch the bottom or sides
of the hydrometer cup.
Reading should be made at the point on the hydrometer stem
that is
level with the surface of the syrup
(not the top of the meniscus.)
CAUTION!
Remember that syrup having a density reading below 66% Brix is in violation of
the Maine state law. Such syrup is more likely to ferment. Syrup with a density
above 68 % Brix may crystallize, causing consumer complaint.
Syrup Refractometer
Syrup refractometers are instruments which may
be used in testing the density of maple syrup. They are available through maple
equipment dealers. With the use of a refractomer, the sugarmaker should be
certain to follow instructions. Occasionally problems have occurred which are
due to incorrect calibration of the instrument, leading to light or heavy syrup.
Also, producers and the Department of Agriculture have found that some
instruments do not consistently provide accurate readings when testing hot
syrup. Refractometers may be checked by comparing with an accurate, tested
hydrometer used in conjunction with a thermometer.
Hydrotherm
Hydrotherms are special hydrometers with
thermometers build in to locate the point on the hydrometer to measure standard
density syrup. It is used like a hydrometer but allowed to sit for 30-40
seconds for the thermometer column in the hydrotherm to warm or cool to the
syrup temperature. Hydrotherms are not recommended for use by the Department of
Agriculture because they are not calibrated to a standardized scale.
Light Transmittance Meter
A light transmittance meter is a newer tool that can be used
to check the color of syrup. In a light transmittance meter a syrup sample
is checked for color by passing light through a sample. The percent of
transmission of light is compared to the ranges of light transmission
already established for the different grades. Care must be taken with the
meter to assure that no fingerprints are on the maple bottle, and that the
syrup sample has no bubbles or cloudiness. Any of these conditions may
diminish the light that it transmitted through the sample and therefore
lower the grade.
Automatic Draw-off
Automatic draw-offs are not completely accurate.
Change the draw-off side frequently, within hours, not days, or when your scoop
shows niter beginning to build up in the pan. Using a hydrometer or
refractometer, test the first syrup drawn off at the new side. Adjust the
draw-off frequently each day, using a hydrometer or refractometer, to establish
the appropriate adjustment.
WARNING!
DO NOT SCOOP near the automatic
draw-off until after it shuts off. Scooping near the draw-off will change the
density reading of the drawn-off syrup.
CLEAN the control when changing
sides. Nylon scouring pads (unscented and soap-free) are helpful. Never use
steel wool! It will scratch the pan and speed the build-up of niter.
<-Back
Next->
|
