Maple Hydrometer Chart and tips.
Visit Miles Supply/CDL Barre, at 143 Boynton Street in Barre, near Spaulding High School 802.476.3963.
text of the charts above reads:
Syrup Draw off 219ºF 7.3º + boiling point of water
Sugar on Snow 232–234ºF poured on packed snow/ice
Maple Cream 233–236ºF cool to 100º and stir
Maple Candy 236–240ºF cool to 165º, stir and pour
Hard Sugar 245–248ºF stir while hot & pour into mold
Granulated Sugar 255–265ºF stir continuously/on low when it’s close because it easily burns
*use as a rough guide; varies greatly
GENERAL MAPLE INFO
Sugar content of syrup = 66.9% (36Bº @ 60ºF)
1 gallon maple syrup = 7.5lbs maple sugar
Canning temp = 180–190ºF
Use only hot water to clean filters
Jones Rule: 86 ÷ sap sugar content = # of gallons of sap to make 1 gallon syrup
50 calories per tablespoon (corn syrup is 60 calories)
Maple granulated sugar can be used 1:1 ratio for white or brown sugar in recipes; is shelf stable
water weighs 8.35 lbs per gallon -> syrup weighs 11 lbs per gallon
1 gallon = 3.79 liters | 1 gallon = 231 cubic inches | 7.48 gallons = 1 cubic foot
ºF = (1.8 x ºC) + 32 — note: x “9/5” = 1.8
ºC = (ºF – 32 ) ÷ 1.8 — note: instead of “x 5/9″ like we learned in school, dividing ÷ 1.8 works, too!
water 1 foot deep = 0.8826in of mercury | 1’ deep of water = 0.4335psi
(pick up a print out of this Maple Hydrometer Chart & tips at CDL Barre/Miles Supply)
Reverse osmosis (RO) concentrates the maple saps by removing up to 2/3 of the water, which reduces boiling time.
Many of our Barre staff are also sugar-makers, they understand the need for emergency sugaring supplies so they will make themselves available. Call 802-476-3963 during work hours for this contact information. You can also see it posted on our door.
Miles Supply– Building Relationships since 1954!