Making Maple Syrup Part 2

Today we are evaporating again.   We have already finished a gallon or two of final product and we will be boiling most of the day.  It's 34 degrees outside, but in the sun it feels warmer.  This weekend our snow should melt because the weather guys are predicting temps near 70 (if you can believe those guys!).  The sap will be running today big time.  Today I show you how we measure the syrup with a hydrometer in a special measuring device that Harold made.   There's a red line on the hydrometer to show you when the syrup is finished. (59 brix when hot).  We need to filter the finished syrup and let the niter settle out before reheating and bottling.  Our maple camp may look a little messy and muddy, but everything we need is there - a bucket to sit on, trays for tools and utensils, thermos of coffee, rags, etc.   We keep adding sap until we run out of it, and we keep taking off the finished syrup from the front spigot.   The first maple syrup of the season is usually a little lighter than towards the end, and the photo of the spoonful of finished syrup shows the color of the early syrup.   But it is really nice and sweet this year!  (It better be - after all our work!)  We will make as much as we can before the trees bud out and the sap becomes weird tasting and bitter.

Using a hydrometer to measure brix of syrup 

Close up of hydrometer 

 

 

 

Messy and muddy, but functioning maple camp

Adding more sap

Unfiltered finished product

A spoonful of finished syrup - sweet and tasty!