i boil it to about 219-220ishflight control wrote:
This is the yield from five gallons of sap I collected in one day ( minus some taste testing for quality control, of course) Its been too cold the last few days, so no more sap for now.
Also I need a thermometer to tell when its done, I over boiled ths batch and the sugar crystalised, no big deal, I'll just add it to the next batch and try again.
jehler wrote:Maple, beech, elm,ought be one or two others, can't remember
I actually tasted some birch syrup this morning that a guy bought up in Alaska. Don't bother with it. Molasses is cheaper and tastes better.flight control wrote:jehler wrote:Maple, beech, elm,ought be one or two others, can't remember
Birch, and I've heard boxelder. Birch is aparently 100:1 ratio and tastes like molases. For the amount of work involved, i'll buy molasses.
WHAT!Tomkat wrote:You northern boys have taught me one thing: I have never had real maple syrup in my life. I have always had corn syrup crap.
Tomkat wrote:You northern boys have taught me one thing: I have never had real maple syrup in my life. I have always had corn syrup crap.
flight control wrote:Is the hydrometer used to determine the initial sugar content or for the finished product? Seems like it wouldn't be worth it since you need to know the temperature to calibrate the hydrometer ( at least for beer/wine and acoholmeters) and temerature is just as reliable for telling when you're done.
Tomkat wrote:NOPE! I live in the Kaw valley, we grow corn like crazy here. Lots of corn. Its in everything- dogfood, gas, etc.
I went to the store Sat and looked at every bottle of syrup.
All of them were corn syrup.
Jehler is going to hook me up.
BrewGUN wrote:flight control wrote:Is the hydrometer used to determine the initial sugar content or for the finished product? Seems like it wouldn't be worth it since you need to know the temperature to calibrate the hydrometer ( at least for beer/wine and acoholmeters) and temerature is just as reliable for telling when you're done.
maple syrup hydrometers are calibrated temp wise for boiling as to beer hydromters are calibrated to 68*F. The time it takes to cool a sample down from boiling could mean scorched syrup, so theyre calibrated specially for syrup at boiling temps. Jgun was looking at picking one up, not sure if he got around to it yet. I figured i would just go temp route. Supposedly 219.1 is the temp you want to hit, everything ive read just says once you hit 219 to shut it off and thats it. Filter and package and your done (minus cleanup) .
flight control wrote:Tomkat wrote:NOPE! I live in the Kaw valley, we grow corn like crazy here. Lots of corn. Its in everything- dogfood, gas, etc.
I went to the store Sat and looked at every bottle of syrup.
All of them were corn syrup.
Jehler is going to hook me up.
I see. I'm having a cup of coffee right now and instead of sugar, I added maple syrup. 75 on AT's 1-3 scale
Tomkat wrote:flight control wrote:Tomkat wrote:NOPE! I live in the Kaw valley, we grow corn like crazy here. Lots of corn. Its in everything- dogfood, gas, etc.
I went to the store Sat and looked at every bottle of syrup.
All of them were corn syrup.
Jehler is going to hook me up.
I see. I'm having a cup of coffee right now and instead of sugar, I added maple syrup. 75 on AT's 1-3 scale
Hot damn, I never thought about maple syrup in coffee. Now I want some!!
jarbo03 wrote:Tomkat wrote:flight control wrote:Tomkat wrote:NOPE! I live in the Kaw valley, we grow corn like crazy here. Lots of corn. Its in everything- dogfood, gas, etc.
I went to the store Sat and looked at every bottle of syrup.
All of them were corn syrup.
Jehler is going to hook me up.
I see. I'm having a cup of coffee right now and instead of sugar, I added maple syrup. 75 on AT's 1-3 scale
Hot damn, I never thought about maple syrup in coffee. Now I want some!!
I want to try some of that syrup. I routinely put honey in my coffee, very good.
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BrewGUN wrote:Cost wise, it'd be more like 5 parts blackberry, for 1 part maple, even up trade would be a little rough!
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